Formulas Flashcards
If looking for a bigger # then you
divide w/ yield
If you’re looking for a smaller number you
multiple by yield
Scoop size # is number of scoops to fill a ___ container
32oz
when it is about cost it is
EP more than AP
When it is weight (lbs or oz) it is
AP more than EP
Labor turnover rate
of employees left / total # of people in company
Average check
to see how much ppl spend on average
Sales or income or revenue / # of customers
Net profit
Sales - expenses
Productivity ratio
output / input or meals/labor
Selling Price is
MV x Raw Cost
Traditional Selling Price
- Raw x MU
A good turnover number
2-4
Food costs % w/ daily income
Daily food cost / daily income
Food cost per meal
(beginning inventory - ending inventory) + Food purchases at the beginning / Meals served at the beginning
Gross profit
Sales - cost of sales
Food cost %
MU / 100
Breakeven point units sold
selling price - variable costs
Cost profit pricing
100 - cost of labor + food
breakeven point sales volume
fixed variable cost / sales
Meal equivalent
- measures productivity
Food sales / Average cost
Selling price Traditional
Mark Up = 100/Food cost %
Profit margin
Net profit / sales
Seat turnover rate
of customers / seat turnover time x time
10 can in oz
96oz
prime cost method
- Raw food cost + labor cost = x
- Food % + labor % = __
- 100 / __ = Y
- X x Y
Food cost
beginning inventory - ending inventory + food purchases
Inventory turnover rate
- how fast you are making inventory into profit or output
Cost of goods sold / average inventory
