In the earlier tutorial, the calculation of food cost percentage per servings was explained. This tutorial is more about the long-term inventory like weekly or monthly basis, so you will find more accurate data about how much the total ingredient cost during the given period was, and how much the eventual profit will be as the overall business activity.【SUBSCRIBE THE CHANNEL】
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■ Create This AMAZING Excel Application that Tracks Purchases, Sales AND Inventory [Part 1]https://youtu.be/-1N0L-FDWCs
■ How to Calculate Food Cost Percentage【Sushi Chef Eye View】
https://youtu.be/-pju7AfmI4o
■ How to Slice Fish for Nigiri Sushi【Sushi Chef Eye View】
https://youtu.be/mi8NwUqf7nM
■ How to Choose Your First Knife【Sushi Chef Eye View】
https://youtu.be/5b6uGvIOhus
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■ How To Make Sushi's Channel！
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■ KaitenSushiTV's Channel！
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References:
■A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
■A Visual Guide to Sushi-Making at Home, Sone Hiro & Doumani Lissa, Chronicle Books, 2014
■Sushi no Kyokasho, Takarajima-sha, 2015
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