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You can do this by: While it might seem like a hassle, carefully controlling your restaurant’s food cost percentages assures that your restaurant is able to pay its bills and turn a profit on each sale. In Johnny’s case, he could serve a 6-ounce burger rather than an 8-ounce burger to reduce portion sizes and his food cost per serving. Each restaurant should calculate their food cost percentage and not rely on catch-all averages, but the general consensus is that the higher your total. Subscribe now to get unlimited access to the best stories for free. Then, it allows you to dive into these menu items to calculate each item’s food cost, plus cost per pound and/or cost per cup for each ingredient. , which measures the total value of inventory used to make a dish, down to the toothpick, napkin and garnishes. Adapting your menu along with seasons can help you save on food costs. Add up all the overhead costs per meal. C. Divide the total costs by the total meals to find your average cost per meal. Kitchen Management Tools . In order to determine the percentage derived from the food, you need to divide the menu cost with by the cost of the food. You don’t need to be a designer (or hire one) to create a beautiful menu. As a restaurant owner, you have several options when it comes to determining food costs for a new menu. For specific foods and quantities of foods in the Food Plans, see Thrifty Food Plan, 2006 (2007) and The Low-Cost, Moderate-Cost, and Liberal Food Plans, 2007 (2007). To calculate your potential food cost, multiply the total cost by 100, then divide that number by your total sales. This means that for a plate where the food cost is $5, the caterer should look to charge between $14 to $23 per serving to cover all of the background expenses as well as profit. It’s often not enough to calculate total food cost and call it a day. Food Cost Calculator. RAW FOOD COST WORKSHEET Food Cost: Beginning Inventory: Last month’s closing inventory. Download now. To calculate food cost for a recipe, add the total cost per item purchased then divide by the amount called for in the recipe. The Cost of Food Report published by the USDA is fairly detailed. Price dishes too low, and you won’t generate enough revenue to cover your expenses. To find your ideal food cost percentage, you first need to know two values: Let’s say their total food costs were $2,500 and, as we see above, their total food sales are $8,000. You are now signed up to our blog content updates. Calculate costs of recipes of all kinds - food, drink, etc. For example, suppose you have a cheeseburger on your menu with a food cost of $1.50 (meaning that the ingredients used to make one cheeseburger costs you $1.50), and your target food-cost percentage is 35 percent. In our example, we would complete the following equation: ($3,000 X 100) ÷ $8,000 = 37.5. See how what you might think is pocket change can really add up? For example, if you've purchased a 3-pound pack of chicken for $12 and the recipe calls for one-and-a-half pounds, this portion of the cost is $6. Conversely, if the Johnny Burger is selling really well with the new price, it could mean that customers can afford another price bump. The daily food costs found by using the basic formula can be adjusted in much the same way as the basic monthly food cost. In your calculations, you will include rent, labor, marketing, … Total purchases: add all food receipts for the month . There are many ways to optimize your food cost percentage. You want to determine your menu prices while implementing cost-controlling measures for added profitability.It’s vital to determine appropriate prices for your food because this is where your profits come from. The beef filet costs you $6 per portion. 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