Formulas Flashcards
1
Q
% Labor Cost
A
(Labor cost/sales) x 100
2
Q
Total expense for quarter
A
(Total sales-net profit)/(total sales)
3
Q
Return on investment
A
(Selling price-initial price)/(initial price)
4
Q
Reorder point
A
(Normal usage x time until delivery) + safety stock
5
Q
Depreciation
A
(Original cost-salvage value)/(# of years used)
6
Q
Labor cost per meal
A
(Labor cost)/(# of meals)
7
Q
Profit margin
A
Net profit/ sales
8
Q
Variable rate (VR)
A
VC/ sales
9
Q
of relief employees
A
of full time employees x 0.55
10
Q
Edible portion (EP) Cost
A
As purchased (AP) Cost/ % yield
11
Q
% yield
A
AP cost/ EP cost
12
Q
Variable cost
A
(Sales price per unit) x (variable rate)
13
Q
Item daily net revenue
A
(Menu cost - food cost) x # servings
14
Q
Payback period
A
Total expenses/ (money saved per week)
15
Q
Quantity to order
A
(portions) x (portion size)/ (yield factor)
