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Portion sizing guidelines please

 
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rmg08057



Joined: 03 Oct 2015
Posts: 16

PostPosted: Mon Jul 25 16 1:37 pm    Post subject: Portion sizing guidelines please Reply with quote

Hi there

Got the spreadsheet out and working on pricing various items. I would like to check portion sizing in a vending/B&M setting ...

Meats
1. 1 meat sandwich (bun/roll): 4oz I assume.
2. 1 meat plate: how much?
3. 2 meat plate: how much for each meat? (I have noticed in some places, it is not simply twice what a 1 meat plate has)
4. 3 meat plate: how much for each meat?
5. In what circumstances would you put more/less of a certain meat on a multi-meat plate?

Sides
1. Sides to go in their own container - generally how much of each? Also, I assume same weight for each of BB, M&C, coleslaw etc?
2. Coleslaw on a 1 meat sandwich: how much?
3. 1 side on a meat plate: how much?
4. 2 sides on a meat plate: how much of each?

Your help is very much appreciated guys.

Ralph
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5062
Location: Fredonia Wi

PostPosted: Wed Jul 27 16 10:03 am    Post subject: Re: Portion sizing guidelines please Reply with quote

rmg08057 wrote:
Hi there

Got the spreadsheet out and working on pricing various items. I would like to check portion sizing in a vending/B&M setting ...

Meats
1. 1 meat sandwich (bun/roll): 4oz I assume. I do 5-6 oz
2. 1 meat plate: how much? same portion 5-6 oz
3. 2 meat plate: how much for each meat? (I have noticed in some places, it is not simply twice what a 1 meat plate has) 4 oz
4. 3 meat plate: how much for each meat? 4 oz
5. In what circumstances would you put more/less of a certain meat on a multi-meat plate? We do a 4 meat sampler - 3 meats 4 oz each, 1 rib

Sides
1. Sides to go in their own container - generally how much of each? Also, I assume same weight for each of BB, M&C, coleslaw etc? 4 oz heaped here, except beans - they dont heap well!!
2. Coleslaw on a 1 meat sandwich: how much? enough to cover meat...2oz[??] we use a tongue and call it a plop....
3. 1 side on a meat plate: how much? 4oz scoop heaped
4. 2 sides on a meat plate: how much of each? 4 oz scoop heaped

Scoops are your friend!!!...Ice cream scoop style or the spoon type with or without holes for drainage depending on product being scooped. Portion control can make or break you! We are mobile and use 3 bay clamshells which really helps keep portions in line. I know quite a few places that use the same size cup for every side. Hope that helps!
Your help is very much appreciated guys.

Ralph

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rmg08057



Joined: 03 Oct 2015
Posts: 16

PostPosted: Fri Jul 29 16 5:56 pm    Post subject: Reply with quote

Thanks Tony, that is exactly the information I needed.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Sat Jul 30 16 1:23 am    Post subject: Reply with quote

I'm close to Tony,
Regular sandwiches 6 ounces,
Specialty sandwiches 8 ounces
Dinners are larger than most at 12 ounces

Sides, We offer small, large & family size (5, 8, & 16 oz)

Pricing,
My thing with pricing is that I need to figure my labor cost before determining food-cost ratio. So what I do may not work for you due to differentiating labor costs.

My highest cost is 40% for a zero-labor item, with many items from 26%-31%

Where it counts is that your combined food/labor cost be under 55%, 50% total cost ratio or under is even better
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rmg08057



Joined: 03 Oct 2015
Posts: 16

PostPosted: Sat Jul 30 16 3:52 am    Post subject: Reply with quote

Harry, you and Tony are being very helpful.

A question then on the labour - when you as owner are working in the business, how do you cost yourself in ...

1. Say experienced kitchen hand is $yy/hr, what do you put yourself is as - 2x or 3x??

2. How do you factor in your admin time etc (not development time) - at the same multiplier rate?

3. I assume that you put these costs into the combined food/labor ratio - yes?

Actually, I'd better star a new thread, this is getting off-topic.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Tue Aug 02 16 7:30 am    Post subject: Reply with quote

Well, For my first 2 years, I did not plan to pay myself.
I had zero financing, and less than $6K to open a restaurant.

You want to do yourself on salary, not hourly.

One other suggestion is a POS system that calculated your labor rate in real time, so you know when you got to cut staff or you can afford to add more


Dude, just buy my place, everything is already in place
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rmg08057



Joined: 03 Oct 2015
Posts: 16

PostPosted: Sat Aug 06 16 3:06 am    Post subject: Reply with quote

Harry Nutczak wrote:
...
Dude, just buy my place, everything is already in place


Well Harry, I would seriously consider that, but the daily commute from Auckland is a killer ...
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Fri Aug 12 16 11:57 am    Post subject: Reply with quote

rmg08057 wrote:
Harry Nutczak wrote:
...
Dude, just buy my place, everything is already in place


Well Harry, I would seriously consider that, but the daily commute from Auckland is a killer ...


There is an apartment upstairs here, Problem solved
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