Formulas Flashcards
% Labor Cost
(Labor cost/sales) x 100
Total expense for quarter
(Total sales-net profit)/(total sales)
Return on investment
(Selling price-initial price)/(initial price)
Reorder point
(Normal usage x time until delivery) + safety stock
Depreciation
(Original cost-salvage value)/(# of years used)
Labor cost per meal
(Labor cost)/(# of meals)
Profit margin
Net profit/ sales
Variable rate (VR)
VC/ sales
of relief employees
of full time employees x 0.55
Edible portion (EP) Cost
As purchased (AP) Cost/ % yield
% yield
AP cost/ EP cost
Variable cost
(Sales price per unit) x (variable rate)
Item daily net revenue
(Menu cost - food cost) x # servings
Payback period
Total expenses/ (money saved per week)
Quantity to order
(portions) x (portion size)/ (yield factor)
Contribution Margin (CM)
Selling price - VC
Cost volume profit
(FC + desired profit) / [1-(VC/sales)
Net profit
Total sales x profit margin
Break even point (units)
FC/ (selling price - VC)
Break even point (sales/revenue)
FC/ [1-(VC/sales)]
Markup factor
100/ food cost %
OR
Selling $/ food cost
Contribution Rate
Contribution Margin (CM)/ sales price per unit
mg
mg= mEq/val x AW
mEq
mg/AW x val
Total food usage
Beginning inventory+ purchases-ending inventory
Period food cost
Total food cost usage/ total in food sales
Inventory turnover ratio
Cost of food sold/ avg inventory cost
Food cost %
food cost/ sales
