2012年10月17日 · So you add all the totals for the cost of the food 11.28+0.52+0.08+0.25+0.20= $12.25 For the Food cost % you take what you pay for the ingredients divided by what it's sold for. 12.25/27= 45% That may see like a high food cost but it's most likely close to a steak entree. Plus you'll be making $14.75 for every steak you sell. So you're catering?

2014年7月15日 · Food Cost Calculation Excel sheet Jump to Latest 20K views 2 replies 3 participants last post by folsomjulie Nov 4, 2014

2011年3月1日 · Say I have $2.45 worth of protein, $0.47 worth of starch, and $0.84 worth of veg for a grand total of $3.76 prime plate cost. Add $0.38 to that cost and then figure out how much to charge (we always called it the p&q cost when I was in culinary school). So at 35% food cost, you should be charging $11.83 for the plate.

2010年7月18日 · Also in my case having just one vendor kinda negates the finding better product and better price thing which can be a major part of the food cost control and customer satisfaction. What I am doing to keep costs down is most all meat fabrication (whole turkeys, Top rounds, Pit hams, pork butts) with a bonus of stock and broths as well as ...

2019年8月28日 · I give my client an estimate of hours based on our agreed upon menu, and even an rough estimate of food cost. To answer your question in your post, have you considered separating out the stuff for each client? You can pay for them each separately to help keep track. That is how i do it, although an app sounds incredibly handy.

2016年4月9日 · If you don't have any problems then once a month is fine. If you have problems controlling food cost then the 1st and the 15th. If food cost is higher on the 15th then you have 2 weeks to get the answer and lower it. This also goes for labor cost control. If your labor is high at the 15th of the month it's a lot easier to lower it in 15 days.

2015年2月2日 · I know the industry average for COGS is around 30% but what is the industry food cost % average? IDK, I'm just trying to understand the relationship a little bit better. I own 2 successful (12 years and going) busy restaurants and catering company, but I'm always trying to …

2012年9月25日 · IMHO, calculating food cost % on individual menu items is a futile effort for precisely the reason you cite. Remember, food cost percentage is gross food sales divided by total food purchases times 100, where food purchases includes inventory as well as direct purchases. Even food costing by plate is fraught with misinterpretation and misuse.

2012年3月10日 · The actual costing is very easy. (Sales Price per Person)=(Estimated Food Cost per person)/(Food Cost %). Or from a different perspective, (Sales Price per Person)x(desired Food Cost %)=(Food Cost per Person) if you want to figure out what you can offer for what the market will bear.

2004年8月29日 · Cost of food divided by sales from that food. If food costs are $1.000 and sales are $3.000, the percentage would be $1.000 over $3.000, or 33.3 %. My basic formula is, Value of opening inventory + food purchases = total available - closing inventory = value of food consumed during period - employee meals = cost of food sold during period. Hope ...