# Costing out 3, 2, 1 add-ons

Discussion in 'Professional Chefs' started by omnivore, Sep 4, 2014.

1. ### omnivore

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Professional Chef
Hello All,

I need help with how would you figure out a food cost for various add-ons for juices? I have orange and carrot juice, 12 and 16 ounces, with have options to add like ginger, celery, apple, beet, etc. My experience has been in high-end restaurants with line by line menu items, so I have no experience in trying to figure out a cost to add 1, 2, or 3 items of various costs.

Would I take an average of the costs for say, the last year? I have looked at the menus for other juice bars and am not finding that kind of option usually listed. I'm having a hard time wrapping my head around this one. Thanks for any help!!

2. ### redbeerd cantu

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St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
Do you measure the amount of each add-on, or do you just wing it?

If you do measure, then I would think that you'd just divide the cost of the good by the total weight per serving anticipated to be sold, or sold in the past, depending on if you are trying to figure out how much it will cost, versus how much it did cost.

For instance:

Let's say that I add .25oz of ginger per 12oz carrot juice when requested.

Let's also say that I buy 2lbs of ginger per week at \$5/lb (all of these figures are arbitrary).

That would be 128 servings of ginger per week.

\$5.00/128= \$.039 (\$.04) COGS

If I calculate at a 35% margin, then I'd add \$.01 to the price to get the profit. In actuality, it'd probably be much more, because I think it would be feasible to charge \$.25-\$.30 per that item.

I might be wrong, but that's how I'm seeing it.

3. ### grande

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Cost it out and either come up with a standard "add stuff charge" of, say, 50¢ or a buck, or have a price for each one. Maybe you just need a couple more options on your menu?

4. ### omnivore

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Hi RedBeerd Cantu,

Thanks for the reply. Personally, I would like to portion all these things out, but I know in practice with others when they are in a hurry...

Hello Grande,

We have each item priced out now, and sometimes when a customer has many add-ons, the end price is shocking to them. It also slows down the worker to have to remember the order.

Here are the add-ons: kale, ginger, beets, celery, apple, strawberries (when in season), protein powder, and spirulina. In order to simplify it for the customer and the staff, they want a set price for 3 add-ons, no matter what. Trying to find a cost balance between spirulina (expensive) and ginger (cheap) without losing money is my quandary.

Any other thoughts would be appreciated!

5. ### chefboyog

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Cost it as your most expensive item, spirulina.

6. ### grande

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I agree, or, if thats too much, run a higher cost on spirulina and get a standard charge. That'll be easier in the long run.. if they're shocked by the price, they probably shouldnt buy fresh juice!

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