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Understanding Food Cost Percentage

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Average Purchase Price

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The average cost paid for products over a specific time period. Formula:

AveragePurchasePrice=TotalCostofPurchasesTotalUnitsPurchasedAverage Purchase Price = \frac{Total Cost of Purchases}{Total Units Purchased}

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Menu Engineering

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Analyzing and categorizing menu items based on profitability and popularity to maximize profits. No standard formula.

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Prime Cost

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The combined costs of goods sold (food and beverage) plus total labor costs. Formula:

PrimeCost=COGS+TotalLaborCostsPrime Cost = COGS + Total Labor Costs

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Portion Cost

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The cost associated with one serving of food on the menu. Formula:

PortionCost=TotalIngredientCostNumberofServingsPortion Cost = \frac{Total Ingredient Cost}{Number of Servings}

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Theoretical Food Cost

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The calculated cost based on the expected usage of ingredients without waste or theft. Formula:

TheoreticalFoodCost=Sum(IngredientCostPerDish×ExpectedSalesMix)Theoretical Food Cost = Sum(Ingredient Cost Per Dish \times Expected Sales Mix)

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Inventory Turnover Ratio

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A measure of how many times a business has sold and replaced inventory during a certain period. Formula:

InventoryTurnoverRatio=COGSAverageInventoryInventory Turnover Ratio = \frac{COGS}{Average Inventory}

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Break-Even Point

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The sales amount at which a business neither makes a profit nor incurs a loss. Formula:

BreakEvenPoint(inunits)=FixedCostsSellingPriceperUnitVariableCostperUnitBreak-Even Point (in units) = \frac{Fixed Costs}{Selling Price per Unit - Variable Cost per Unit}

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Gross Profit

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The profit a company makes after deducting the costs associated with making and selling its product. Formula:

GrossProfit=TotalRevenueCOGSGross Profit = Total Revenue - COGS

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Periodic Inventory System

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A system of inventory in which updates are made on a periodic basis, not continuously. Formula:

EndingInventory=BeginningInventory+PurchasesCOGSEnding Inventory = Beginning Inventory + Purchases - COGS

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Actual Food Cost

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The total cost of food actually consumed and recorded over a period. Formula:

ActualFoodCost=(BeginningInventory+PurchasesEndingInventory)Actual Food Cost = \left( Beginning Inventory + Purchases - Ending Inventory \right)

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Food Cost Control

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A systematic approach to maintaining and reducing the costs of food operations. No standard formula.

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Variance

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The difference between actual food cost and theoretical food cost. Formula:

Variance=ActualFoodCostTheoreticalFoodCostVariance = Actual Food Cost - Theoretical Food Cost

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Food Cost Percentage

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The ratio of the cost of ingredients (food costs) to revenue generated from food sales. Formula:

FoodCostPercentage=(TotalFoodCostTotalFoodSales)×100Food Cost Percentage = \left( \frac{Total Food Cost}{Total Food Sales} \right) \times 100

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Perpetual Inventory System

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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.

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Cost of Goods Sold (COGS)

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The total cost of food inventory that was used up during a specific period. Formula:

COGS=BeginningInventory+PurchasesEndingInventoryCOGS = Beginning Inventory + Purchases - Ending Inventory

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Waste Percentage

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The percentage of food that is discarded due to spoilage, over-prepping, or trimming. Formula:

WastePercentage=(WasteAmountTotalFoodUsage)×100Waste Percentage = \left( \frac{Waste Amount}{Total Food Usage} \right) \times 100

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Contribution Margin

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The amount remaining from sales after the variable cost of producing a menu item is subtracted. Formula:

ContributionMargin=SellingPriceVariableCostperItemContribution Margin = Selling Price - Variable Cost per Item

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Yield Percentage

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The edible amount of an item after it has been processed and cooked. Formula:

YieldPercentage=(EdibleWeightOriginalWeight)×100Yield Percentage = \left( \frac{Edible Weight}{Original Weight} \right) \times 100

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