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total use of food cost divided by net sales is food cost percentage

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Q: What is food cost percentage?
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What is percentage cost?

total use of food cost divided by net sales is food cost percentage


What is a Food cost percentage?

It is a calculation that determines the % of cost to sales.


How do I calculate food and beverage cost?

In order to calculate food and beverage cost for a restaurant, you need to figure out your ingredient cost and labor cost. Then you divide the menu price by this amount and come up with a percentage. That percentage is your food and beverage cost.


What is a reasonable food cost percentage?

35%


How do you know percentage of food cost against sales?

If you know the food cost against sales, it is 100*(food cost)/sales. If you do not know food cost or sales, you cannot know the answer.


What is the formula for finding out food cost percentage?

The cost of the food divided by the weight of the food in ounces will give you the cost per ounce. Multiply by 16 to get the cost per pound.


What is mathmatic formula for food cost calculation?

Cost Of Food __________ Food Sales Cost of Food Divided by Food sales will give you a decimal amount which you can then convert to a percentage. example: $25,780 Cost of Food Divided by $64,575 Food Sales= .399225 or 39.9% then rounded to 40%


How to figure food cost percentage?

Food cost is calculated usually at the cost of the ingredients divided by the the portion of the ingredients used. This is a tedious process, but is very helpful for the financial system of the business.


What is the average restaurant food cost percentage according to the NRA?

18%


What is average food cost percentage in 3 star hotels?

41%


What What is the average restaurant food cost percentage according to the NRA?

18%


Is food cost high because you purchased too much?

Food cost is a percentage created from a lot of variable factors. Waste, Theft, and the actual varience of the foods cost through out the month factor in to your food cost. If you keep control of your waste by avoiding mistakes and keeping track of and compansate for all waste and control foor givin away or going out the back door you will have a low food cost percentage of your profits.