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Understanding Food Cost Percentage
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Flashcards
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Average Purchase Price
The average cost paid for products over a specific time period. Formula:
Menu Engineering
Analyzing and categorizing menu items based on profitability and popularity to maximize profits. No standard formula.
Prime Cost
The combined costs of goods sold (food and beverage) plus total labor costs. Formula:
Portion Cost
The cost associated with one serving of food on the menu. Formula:
Theoretical Food Cost
The calculated cost based on the expected usage of ingredients without waste or theft. Formula:
Inventory Turnover Ratio
A measure of how many times a business has sold and replaced inventory during a certain period. Formula:
Break-Even Point
The sales amount at which a business neither makes a profit nor incurs a loss. Formula:
Gross Profit
The profit a company makes after deducting the costs associated with making and selling its product. Formula:
Periodic Inventory System
A system of inventory in which updates are made on a periodic basis, not continuously. Formula:
Actual Food Cost
The total cost of food actually consumed and recorded over a period. Formula:
Food Cost Control
A systematic approach to maintaining and reducing the costs of food operations. No standard formula.
Variance
The difference between actual food cost and theoretical food cost. Formula:
Food Cost Percentage
The ratio of the cost of ingredients (food costs) to revenue generated from food sales. Formula:
Perpetual Inventory System
A method of accounting for inventory that records the sale or purchase of inventory immediately through the use of computerized point-of-sale systems and enterprise asset management software. No standard formula.
Cost of Goods Sold (COGS)
The total cost of food inventory that was used up during a specific period. Formula:
Waste Percentage
The percentage of food that is discarded due to spoilage, over-prepping, or trimming. Formula:
Contribution Margin
The amount remaining from sales after the variable cost of producing a menu item is subtracted. Formula:
Yield Percentage
The edible amount of an item after it has been processed and cooked. Formula:
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