The Australian Bureau of Statistics measures changes over time in the price of a theoretical ‘basket’ of goods and services which account for a high proportion of expenditure by metropolitan households. This ‘basket’ covers a wide range of goods and services arranged in eleven groups, including food. These data are collated into 'The Consumer Price Index' (CPI) released every three months.
In the period 1960-1969 the average CPI was 15.1
In the latest period for which data are available (as at the time of writing, March quarter 2007) the CPI was 155.6
So the 'cost of living' as measured by the Australian CPI has increased by about 930% from the 1960s to now. This means that $100 in today's currency had the same purchasing power as about $10.75 in the 1960s.
That is, the cost of goods and services (including food) in Australia in the 1960s was, roughly speaking, 1/10th what it is now. But bear in mind that's in relation to everything else such as wages and economic conditions at that time.
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%
Cost of goods less inventory divided by Gross Food Sales
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.
recipe formulation and calculation service determintion dealing with head counts, food portioning, food cost,menu planning and cost projections there of, inventory establishment,
(125*25 + 50*40)/(125 + 50) = 5125/175 = 29.3 (approx).
a million bucks kid
in the 1960s there was no peanutbutter
2 pounds of cheese coast about $4 in the 1960s
$.22
rs50
psychedelic rock
about 10 bob
$20.00
1$
the cost about $5 in Australia
69 centss..
it cost 4,336 in 1960s i kno this because of jessica...!