I would like to calculate my food cost for a culinary class.?
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Answer:
Unless someone has come up with a better way, when I was taking a menu planning class, I had to actually go to the grocery store, and price out everything.
I started out by planning the menu. Then listing out all the ingredients - even the water! Then I went to the store, got the prices for everything, as well as the servings per package (If I was using prepared foods), and the net weight of the item.
Then I went home, spent hours, and calculated out everything to the penny. THEN, I went back to the recipe, calculated out how much it would cost to make that recipe, then did the cost per serving. As for the Menu cost, we were given a percentage for the 'mark up', so that had to be calculated separately.
Good luck - The entire project when I did it, took several weeks.
if your have the food cost percentage of your turnover, you could work out everything you want to by calculating one percentate of the food cost. ie opening stock + purchses (excl VAT) - closing stock = food cost. food cost in any major establishment can be anything between 25 - 30%, the lower the better.
(food cost + gross profit + VAT = turnover incl VAT)
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