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What is the average markup for food in a food truck business [ calculate food cost for a food truck

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What is the average markup for food in a food truck [ calculate food cost for a food truck ]
#foodtruck #foodtrucks #fodtruckbusiness
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26 мар 2022

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Комментарии : 20

@MarketingFoodOnline 2 года назад

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@jaeldavison9916 Год назад

It might be simplistic, but I just times food cost by 4. Sometimes it might be a little in comparison to other vendors so I round it up, but am still competitive

@michaelkendall662 Год назад

food truck prices are high compared to a restaurant in direct comparison and by pricing strategy...typical in a restaurant is 3+ x food cost is menu price and they have a BUILDING with higher maintenance costs to pay DUH...that .35 is supposed to include your cost plus staff in it.... Your profit markup from JUST food should not be 65%....no wonder food truck prices are so high when they rape you so bad for profits from just the cost of the food

@automaton111 Год назад

This is where the food business falls apart. Kitchen rental is very expensive. Transportation, cold storage, event fees, labor costs, insurance, packaging cost, and a healthy profit margin for distributors, brokers, and yourself are all going to drive your retail price way up. Especially in the beginning when your costs are spread across fewer units

@jeffbecraft7174 8 месяцев назад

I got A's in math but u lost me

@chinsucker 6 месяцев назад

30% of 100 is not .33 lol

@zakallen1405 Год назад

Dude they never gonna sell burgers if they keep wrapping them that slow

@Robroy333 Год назад

LOL! The stock footage is comical:) Obviously Actors, not Cooks.

@lmalena45 Год назад

I'm dead 🤣🤣🤣🤣🤣🤣😭😭😭😭😭

@lmalena45 Год назад

@@Robroy333😂😂

@cruisingmimi9319 Год назад

Curious, if purchasing a pre packaged product like an ice cream, what is the suggested mark up in a food truck? This might be completely different equation.

@moparnut6933 6 месяцев назад

There's no answer to this question as it all depends. It depends on volume of sales and your personal preference and what customers are willing to pay. If you pay 10 bucks for ice cream and cones and sell them for 20 you've doubled your money which is great but if you only make 10 dollars a day you're going to go out of business.

@lolthemachine874 2 года назад

how do you find the target food %?

@knurri Год назад

exactly!!! Not even discussed.

@arpadcsorba2053 Год назад

The target food % is decided by you. Using his example, a burger that costs $1.50 I want a 20% target. 1.50 / .20=$7.50. $7.50 would be the menu price, $1.50 is the cost of ingredients. The ingredients make up 20% of the retail price. 80% is left for profit and wages. 20% is not the profit margin. Hope that helps. Took me a while to figure out what he was explaining. The higher you make the target food % the less will be left for wages and profit.

@KacieDJ Год назад

A 20% “return?” Is that what we mean?

@sukoo1 Год назад

@KacieDJ essentially what percentage or your gross profit do you want to be spent in ingredient costs. Guy does not explain this method clearly at all.