Formulas

Question 1

If looking for a bigger # then you

Answer 1

divide w/ yield

Question 2

If you’re looking for a smaller number you

Answer 2

multiple by yield

Question 3

Scoop size # is number of scoops to fill a ___ container

Answer 3

32oz

Question 4

when it is about cost it is

Answer 4

EP more than AP

Question 5

When it is weight (lbs or oz) it is

Answer 5

AP more than EP

Question 6

Labor turnover rate

Answer 6

of employees left / total # of people in company

Question 7

Average check

Answer 7

to see how much ppl spend on average

Sales or income or revenue / # of customers

Question 8

Net profit

Answer 8

Sales - expenses

Question 9

Productivity ratio

Answer 9

output / input or meals/labor

Question 10

Selling Price is

Answer 10

MV x Raw Cost

Question 11

Traditional Selling Price

Answer 11

1. Raw x MU

Question 12

A good turnover number

Answer 12

2-4

Question 13

Food costs % w/ daily income

Answer 13

Daily food cost / daily income

Question 14

Food cost per meal

Answer 14

(beginning inventory - ending inventory) + Food purchases at the beginning / Meals served at the beginning

Question 15

Gross profit

Answer 15

Sales - cost of sales

Question 16

Food cost %

Answer 16

MU / 100

Question 17

Breakeven point units sold

Answer 17

selling price - variable costs

Question 18

Cost profit pricing

Answer 18

100 - cost of labor + food

Question 19

breakeven point sales volume

Answer 19

fixed variable cost / sales

Question 20

Meal equivalent

Answer 20

• measures productivity

Food sales / Average cost

Question 21

Selling price Traditional

Answer 21

Mark Up = 100/Food cost %

Question 22

Profit margin

Answer 22

Net profit / sales

Question 23

Seat turnover rate

Answer 23

of customers / seat turnover time x time

Question 24

10 can in oz

Answer 24

96oz

Question 25

prime cost method

Answer 25

1. Raw food cost + labor cost = x
2. Food % + labor % = __
3. 100 / __ = Y
4. X x Y

Question 26

Food cost

Answer 26

beginning inventory - ending inventory + food purchases

Question 27

Inventory turnover rate

Answer 27

• how fast you are making inventory into profit or output

Cost of goods sold / average inventory