or Connect
New Posts  All Forums:Forum Nav:

# the veggie burger

hi...I have been approached by a local business to create a veggie burger that could price out at \$8.00 -plated with field greens,tomato,balsamic vinegar...cost to make burger is almost impossible to calculate...17 ingredients.from.millet to beets to curry powder. I plan on making 100 -8 ounce burgers.Predicting 5 hours labor..approximately \$1.50 ingredient cost per burger. I want to be fair with my labor fee..can anyone help me with the calculation?

What does it take to make you happy for 5 hours work?

Five hours = 300 minutes, that's 3 minutes/burger or 20 burgers/hour.

At \$8.00 menu price, total food cost should be not more than, say, \$3.20 and probably closer to \$2.00.

Say garnishes run, oh, \$0.50-\$0.75 FC, that leaves \$1.25 FC for the burger at the bottom end up to \$2.70 at the top end.

With your estimated FC of \$1.50/burger, you can't survive the low end. At the most optimistic, selling the burgers at \$2.70 leaves \$1.20/burger for your labor.

At 20 burgers/hour, that equates to \$24.00/hour, is that enough to make it worth while?

Here's your labor gross for various sales prices of 100 burgers:

• 100 @ \$1.25 = \$125 less FC of \$150 = \$25 LOSS
• 100 @ \$1.50= \$150 less FC of \$150 = \$0 no loss but no pay either
• 100 @ \$1.75= \$175 less FC of \$150 = \$25 or \$5/hour
• 100 @ \$2.00= \$200 less FC of \$150 = \$50 or \$10/hour
• 100 @ \$2.50= \$250 less FC of \$150 = \$100 or \$20/hour
• 100 @ \$2.70= \$270 less FC of \$150 - \$120 or \$24/hour
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer

Now the business owner is saying that he will need to install a venting system for any burger cooking...O.K.  Just DO It!!  lol

So I am now asked to create two or three  soups..every two days...

7 qts. which will yield approx.28 cups..charging \$3.00 per cup, ingredients \$14.00.

\$84.00 (28 x \$3.00)

-\$14.00 ingredients

______________

\$70.00

-30.00 labor

__________

I wonder if this sounds like a win win situation.

New Posts  All Forums:Forum Nav:
Return Home
Back to Forum: Professional Catering