Costing Guide for Street Food Vendors, by Chef Sabri Hassan
Chef Sabri Hassan. Source: The Star . For those who delve into the business of street food, a little piece of advice can come in handy. Here is Chef Sabri Hassan, one of Malaysia's well-known celebrity chefs, with some tips on how to calculate your costs. Source: Chef Sabri Hassan's instagram . Here's a translated transcript of the video: Okay, guys, I just want to give you some tips on how to calculate your costs. Very simple! If you're running a hotel, the food cost is 30%; the capital would be 30% and the profit would be 70%. Why? Because we want to pay the salary of our professional chefs, our decorations, air conditioning, etc. - that is why it is very expensive. Whereas, when we sell off the stall at a roadside like street food, with only two employees, and rent around RM20 per day - the food cost can be 50%. As an example, if you sell 'Daging Goreng Kicap', the cost of 1kg may be RM18. Per portion, we would use about 200g (RM3.60). Then, add other items,...