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    Food Cost - EZA

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    Maria Elena Landingin
    This document provides formulas and techniques for calculating food costs in a restaurant. The key formulas are: (1) Plate Cost % = (Cost/Sales Price) x 100, (2) COGS = Beginning Inventory + Purchases - End Inventory, (3) COGS/Sales = COGS%. It recommends standardizing recipes by listing ingredients, weights, and units, and creating a recipe costing template that includes ingredient costs, yields, and portion costs to manually calculate the cost of each plate of food.

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    Food Cost - EZA

    Uploaded by

    Maria Elena Landingin
    15 views1 page
    This document provides formulas and techniques for calculating food costs in a restaurant. The key formulas are: (1) Plate Cost % = (Cost/Sales Price) x 100, (2) COGS = Beginning Inventory + Purchases - End Inventory, (3) COGS/Sales = COGS%. It recommends standardizing recipes by listing ingredients, weights, and units, and creating a recipe costing template that includes ingredient costs, yields, and portion costs to manually calculate the cost of each plate of food.

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    Food Cost _ EZA

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    This document provides formulas and techniques for calculating food costs in a restaurant. The key formulas are: (1) Plate Cost % = (Cost/Sales Price) x 100, (2) COGS = Beginning Inventory + Purchases - End Inventory, (3) COGS/Sales = COGS%. It recommends standardizing recipes by listing ingredients, weights, and units, and creating a recipe costing template that includes ingredient costs, yields, and portion costs to manually calculate the cost of each plate of food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    15 views1 page

    Food Cost - EZA

    Uploaded by

    Maria Elena Landingin
    This document provides formulas and techniques for calculating food costs in a restaurant. The key formulas are: (1) Plate Cost % = (Cost/Sales Price) x 100, (2) COGS = Beginning Inventory + Purchases - End Inventory, (3) COGS/Sales = COGS%. It recommends standardizing recipes by listing ingredients, weights, and units, and creating a recipe costing template that includes ingredient costs, yields, and portion costs to manually calculate the cost of each plate of food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Food Cost

    1. Plate Cost (single menu item)


    *Formula: (cost/sales price) 100 = PC%
    *Formula: sales price x PC% = X/100 = cost

    2. COGS (Cost of Goods Sold)


    *Formula/s:
    a.) Beginning Inventory + Purchases – End Inventory = Usage
    b.) Usage/Sales = COGS
    c.) COGS x 100 = COGS%

    note: COGS can be used to determine period cost for any category in a restaurant/business such as,
    food cost, beverage cost, merchandise cost. It would be best to be list all item per category.

    Techniques on how to cost a plate of food manually:

    1. Standardize your Recipes.

    List of ingredients, time, preparation/mice en place, units of measurements, and weights!

    2. Create a recipe costing template

    Ingredients, purchased units, unit purchase cost, yield, actual unit cost, serving unit, serving unit, unit
    serving cost, and portion cost.

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