# MATH FORMULAS. \$2.20 Divided by \$10.00 = 22% or to get your desired food cost \$10.00 x.22% = \$2.20

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1 MATH FORMULAS Food Cost Beginning inventory + Purchases Ending Inventory = Food Cost \$\$\$ \$18, \$64, = \$82, \$13, = \$68, Food Cost percentage Cost of food used divided by your menu price = food cost % \$2.20 Divided by \$10.00 = 22% or to get your desired food cost \$10.00 x.22% = \$2.20 Menu price Cost of food portion divided by your desired food cost % = Menu price \$2.20 divided by 22% = \$10.00 Portion Cost Cost of product divided by the number of portions =Cost of a portion \$22.00 divided by 11 portions = \$2.00 per portion Yield variable: Yield % x 16 oz. = Net Yield (80% of 16 oz. = 12.8 oz. EP) Cost of product divided by net Yield or EP (Edible Portion) = cost per ounce (\$9.00 cost of product divided by 12.8 oz.ep = \$.70 per ounce) \$.70 x 7oz. = \$4.90 cost for a 7 oz. portion Yield percentage or loss percentage Change before and after weight into ounces. (16 oz. per pound) Start with 6 pounds 4 oz. and finish with 5 pounds 2 oz. Start with 6 x 16 oz. =96 oz. +4 oz. = 100 oz. End 5 x 16oz. = 80 oz. +2 oz. = 82 oz. Divide ending by beginning to get the yield % (82 divided by 100) = 82% yield 100% to start minus 82 % finish = 18% loss due to trim or shrink.

2 Labor cost % Add all labor cost dollars. Divide labor dollars by revenue dollars = Labor cost % \$10, labor cost divided by \$25, revenue = 40% labor cost Inventory Turnover Ratio Cost of food used divided by average inventory = inventory turnover ratio Beginning inventory \$12, Purchases \$34, Ending Inventory \$8, \$12, plus \$8, = \$20, divided by 2 =\$10, average inventory Food cost \$ plus \$34, = \$46, minus \$8, = \$38, food cost \$38, food cost divided by \$10, average inventory = 3.8 times turnover ratio Mark up multiplier (Wine) 100% divided by projected % = markup multiplier 100 divided by 41% = 2.44 mark up multiplier \$14.00 for bottle of wine divided by projected 41% = \$34.15 selling price Or \$14.00 x 2.44 (mark up multiplier)= \$34.16 (2 ways to the same answer) BEVERAGE One liter = 33.8 ounces 750 Milliliters = 25.4 ounces (Standard wine bottle) BREAK EVEN Revenue dollars Variable cost dollars = contribution margin. How much contribution margin is required to cover the fixed costs. When fixed costs are covered, you break even. Anything

3 MCFP math study test 1. If your starting inventory is \$15,800.00, you purchase \$36, in food and at the end of the month you have \$18, left in inventory, what was your food cost in dollars? 15, ,000 = 51,800 minus 18,000 = \$33,800 Food cost 2. If your food cost was \$33, and the starting inventory was \$15, plus purchases of \$44, what would your ending inventory be? 15, ,000 = 59,800 minus 33,800 = \$26,000 Ending inventory 3. Using the example of question #2, what would your average inventory be? 15, ,000 = 41,800 divided by 2 = \$20,900 average inventory 4. What would your inventory turnover ratio be if the following conditions existed? Beginning inventory \$22, Purchases \$27, Ending inventory \$7, Food sales \$145, , ,000 = 49,000 minus 7,000 = 42,000 food cost 22, ,000 = 29,000 divided by 2 = 14,500 Average inventory 42,000 divided by 14,500 = 2.9 turnover ratio 5. If you charge \$9.50 for a spaghetti dinner and your food cost percentage is 30%, what is the cost of your food portion in dollars? 9.50 x.30 = \$2.85 food cost 6.A restaurant wants to maintain a 31 % food cost. If a pork chop dinner has a food cost per portion of \$5.10, what should the menu price be? 5.10 divided by.31 = \$16.45 selling price

4 7. You know the selling price of your items must represent a 30% food cost, what must you charge for a meal where your food cost is \$8.50? 8.50 divided by.30 = \$28.33 selling price 8. The actual food cost was \$50, and the actual beverage cost was \$20, In addition sales were \$225, What was the contribution margin percentage? 50, ,000 = 70,000 variable cost 225,000 minus 70,000 = 155,000 contribution margin 155,000 divided by 225,000 = 68.9% contribution margin percentage 9. Determine the labor cost percentage if your revenue was \$50, and Management salaries are \$2, Cook salaries are \$3, Server salaries are \$1, Food and Beverage costs are \$14, , , ,500 = 7,000 labor dollars 7,000 divided by 50,000 = 14% labor cost What is your food cost percentage? 14,000 divided by 50,000 = 28% food cost 10. You want to clear \$110, in your restaurant this year. With a 30 % tax rate, how much profit do you have to make before taxes? 110,000 divided by.70 = 157,143 dollars of pre tax profit You can double check 157,143 x.70 = 109,999 or 110,000 rounded

5 11. How many guests do you need to serve in order to break even? (Break even happens when contribution margin is sufficient to cover fixed costs). Monthly revenue \$57, Fixed costs \$8, Variable costs \$31, Number of guests ,000 divided by 6000 = \$9.50 revenue per guest 31,000 divided by 6000 = 5.17 variable cost per guest 9.50 minus 5.17 = \$4.33 contribution margin per guest \$8, fixed cost divided by \$4.33 = 1848 guests 12. You want to bid on a senior meal program. You will be paid \$4.50 per meal and your variable costs per meal are \$3.10. You fixed costs for truck payment, insurance and other fixed expenses will be \$1, per month. How many meals do you need to serve per month to break even? 4.50 minus 3.10 = \$1.40 contribution margin per guest \$1, fixed cost divided by \$1.40 = 1214 meals per month to break even. 13. What is the portion cost of this item? Cost of main ingredients. \$44.00 Product loss during cooking is 8% Cost of additional seasonings is 10% of main ingredients The recipe yields 21 portions x.10 = = cost of ingredients divided by 21 = \$2.30 per portion Note: Product loss is not needed for this question

6 14. What is the portion cost of this item? Cost per lb. is \$4.40 Portion is 7 oz. Yield is 82% 16 oz. x.82 = 13.1 usable ounces EP 4.40 AP divided by 13.1 = 33.6 cents per ounce 33.6 x 7 = \$2.35 portion cost 15.Did you attain your budgeted food cost given the following data? Beginning food inventory: \$18, Ending food inventory: \$12, Food purchases : \$27, Budgeted food sales were \$100, Actual food sales were 8% over budget. Budgeted food cost was 31% 18, ,000 = 45,000 minus 12,000 = 33,000 food cost 100,000 x.08 = \$8, , ,000 = 108,000 revenue 33,000 divided by 108,000 = 30.6 % food cost Budget food cost was 31% so yes you met your budgeted food cost 16.Last year you served 45,000 people and the per person check average was \$7.80. This year you expect to serve 48,000 people. You want to have 15% more in sales. What must your check average be in order to do that? 45,000 x 7.80 = \$351,000 revenue 351,000 x.15 = 52,650 increased revenue budget this year 351, ,650 = 403,650 budgeted food revenue this year 403,650 divided by 48,000 = \$8.41 check average needed to attain the goal.

7 17.How much do you charge for a scotch on the rocks for a 1.5 ounce serving if you paid \$38.00 for the liter bottle and desire a 30% liquor cost? divided by 33.8 = \$1.12 per ounce 1.12 x 1.5 = 1.69 cost per drink 1.69 divided by.30 = \$5.62 selling price 18.You are estimating \$615, in sales and your non food (fixed) costs are estimated at \$205, If your goal is \$180, in profit, what do you need your food cost (variable)% to be to achieve your goal? 615, ,000 = 410,000 minus 180,000 = 230, ,000 divided by 615,000 = 37.4% food cost 19.A restaurant desires a 27% cost for wine. What is the mark up multiplier and how much should they charge for a bottle that cost them \$9.50? 100 divided by.27 = 3.7 mark up multiplier \$9.50 x 3.7 = \$35.15 bottle cost 20. Last year, the average reservations were 380 per night but the actual customer count ranged from Tomorrow, your reservations are 450. How many customers should you prepare for? 30 divided by 380 = 7.9 % variance 450 x 7.9 = 36 customers = 486 customers 21. You sell a French dip sandwich containing 5 oz. of roast beef for \$7.75. The AP price of the beef is \$5.22 per pound. Your executive chef estimates the product loss for trim to be 12%. What is the actual cost of the roast beef portion?.88 x 16 ounces = 14.1 ounces EP 5.22 divided by 14.1 = 37 cents per ounce.37 x 5 ounces = 1.87 per portion

8 22. If your budgeted food cost is 28%, what is your selling price of the item in the previous question? 1.87 divided by.28 = \$6.68 selling price 23. If you need to reduce the food cost to 25%, how much would you have to increase the selling price? 1.87 divided by.25 = \$7.48 selling price 7.48 minus 6.68 = 80 cents per meal increase 24. When analyzing the yield on prime rib, you find the AP weight is 14 lb. 2 oz. while the EP weight is 11 lb. 9 oz.. What is your actual yield %. 14 x 16 = 224 plus 2 = 226 ounces AP 11 x 16 = 176 plus 9 = 185 ounces EP 185 divided by 226 = 82% yield

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