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What is formula of food cost calculation?
Cost of goods less inventory divided by Gross Food Sales
How is math used in US food service?
recipe formulation and calculation service determintion dealing with head counts, food portioning, food cost,menu planning and cost projections there of, inventory establishment,
What is the formula used to determine food cost?
Food Cost refers to two concepts and has two basic formulas:1) Plate Cost= total cost of a menu item / sales priceThis is the cost of a menu item including all the ingredients served with the dish divided by the sales price before tax. This is a theoretical food cost used to forecast your budget and determine what price to sell items at.2) Period End Food Cost = (beginning food inventory + food purchases - food credits - ending food inventory) / sales priceThis is the actual food cost for the restaurant for any given period of time (monthly, weekly, etc.) This is an actual food cost which will include "hidden" costs such as waste, theft, over-portioning and a host of other issues which can affect a restaurant's food cost.For more information, visit the Related Links.
What is the formula to calculate edible portion for foods?
It depends on the food.
How do you compute a weighted average percentage Example I sold 125 items A with a food cost of 25 and I sold 50 items B with a foos cost of 40 What is my weighted food cost?
(125*25 + 50*40)/(125 + 50) = 5125/175 = 29.3 (approx).
