Professional Documents
Culture Documents
Foodservice
Costs
Waste
Over ordering
Over production
Theft
Food to Bar transfers
Food transferred to other units
Employee meals
Opening inventory
+
Purchases
Total food available
Closing inventory
Cost of food sold
Opening inventory
+
Purchases
$5,000
+
Closing inventory
Cost of food sold
$30,000
$35,000
$4,000
$31,000
Opening inventory
Food
cost
Sales =
Food cost
percentage
$7,000
$25,000
Food cost
percentage
0.28 or 28.0%
Method One
Move the
decimal two
places to
the right.
.35 = 35%
Method Two
Multiply by
100.
0.35 x 100 =
35%
Where:
A = Food Cost
B = Sales
C = Food Cost Percentage
1. If A stays the same, and B increases,
C decreases.
2. If A stays the same and B decreases,
C increases.
$1,000
Original sales
$3,000
33%
$1,100
New sales
$3,300
33%
$1,000
Original sales
$3,000
33%
$ 900
New sales
$2,700
33%
If food cost
percentages are
allowed to drop
below the
restaurants
standards, the
guests perceptions
of value may be
negatively affected.
Step
to
the cost of the recipe unit.
Example
Example
Butchers tests
Conversion charts
1.
2.
3.
4.
5.