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Food Cost Formula - How to Calculate Food Cost Percentage

Knowing how much your products cost you to make and how to

Food Cost Percentage Formula. The following formula is used to calculate the food cost percentage. FC% = COGS / S * 100. Where FC% is the food cost percentage. COGS is the total cost of food. S is the total sales of food 1:55 - The difference between food cost and plate cost; 2:45 - My ridiculously simple formula for calculating Food Cost. 3:25 - How to calculate food cost using inventory (I have more to say about this below). 4:40 - Now, let's apply this to plate cost. 5:15 - Why I absolutely HATE taking restaurant inventory Free & Easy to Use Food Cost Calculator for Excel. This free food cost calculator works out food cost per dish and helps you calculate food cost percentage. It also helps you keep track of allergy and recipe information. FREE DOWNLOAD

Food Cost Formula: How to Calculate Food Cost Percentage

  1. The restaurant food cost calculator uses the last calculated cost as the amount to calculate the portion cost. If you want to designate a unit of measurement for the serving size, enter a dash after the size number, followed by the measurement description for the number of pieces in the serving size (4-oz, 2-each, 3-slices, etc)
  2. Find out your potential food cost. To calculate your potential food cost, multiply the total cost by 100, then divide that number by your total sales. In our example, we would complete the following equation: ($3,000 X 100) ÷ $8,000 = 37.5. Our potential food cost is 37.5% of our budget
  3. Download Free Food Cost Calculator. To make things easier for you, we have put together a free food cost calculator excel sheet that can streamline the entire process.. The excel sheet not only allows you to calculate the food cost per item, but to also add important details such as pictures, notes, and allergy information about each dish
  4. Cocktail Cost Calculator - Simple calculator, which helps to calculate cost of alcoholic beverages used in cocktails. Food Stocktake Template - Food stock control, stocktaking and monitoring solution for small business. Beverage Stocktake Template - Beverage stock control, stocktaking and monitoring solution based on Microsoft® Excel.
  5. e the menu price use the following formulas. Menu price based on a 30% food cost the formula: $7.15÷.30 (30%) = $23.83. The menu price would be rounded up to $24 or even down depending on
  6. ing the inventory, finding sales, and using the cost formula
  7. The basic food cost formula. If you want to know how to calculate food cost at your restaurant, just follow this simple food cost formula: Once you've calculated your food cost percentage (or tracked it over several months), you should be in a better position to develop strategies that help save on food and increase margins

Total Food Cost Percentage = (Total Cost of Goods Sold / Total Revenue) x 100 Here's a step-by-step look at how to implement this formula: 1. Calculate your Total Cost of Goods Sold (CoGS) If you summarize the costs of individual items a total cost of the drink in this case would be: 0.36 + 0.1 + 0.21 + 0.04 = 0.75 This means that the food costs for gin tonic without VAT would be 75 cents. Multiply the amount of expenses for one drink with four or five, and you will get your price for the drink

Food Cost Calculation Form - Chefs Resources

Food Cost Formula: How to Calculate Food Cost Percentag

In order to calculate food cost percentage for your restaurant, you'll need to gather a couple of different metrics. The first being, Cost of Goods Sold (COGS), aka, the money you spent on ingredients. To get this number, you follow the following formula: Beginning Inventory + Purchased Inventory - Ending Inventory = COGS You can also calculate the food cost for the restaurant in total. To calculate the food cost per recipe for each dish, you divide your cost to prepare a dish by the menu price and then multiply by 100. The formula: (Cost to prepare the dish/Menu price) x100 = Food Cost Calculating restaurant food cost for a specific period is much more straightforward than calculating plate cost, but still requires some work. To find period cost, you'll need to use the COGS formula: (Beginning Inventory + Purchases) - Ending Inventory = Food Cost

Free downloadable Recipe Cost Calculator spreadsheet

Food Cost Calculator: Transform Your Restaurant Profit

Step 3: Use Food Cost Formula. ‍Finally, use the food cost formula to calculate your cost with the two values you've obtained in the steps above. For our example: $1800 (Inventory Usage) ÷ $5000 (Food Sales) x 100 = 36% (Food Cost) Food cost is 36%. That means it costs your restaurant an average 36% of a dish's sale price to make it The formula with which you can calculate it : How much did it cost for you to prepare a dish/ How much did you sell it for = Food cost or the plate cost. For example, a burger costs you 2.00$ to prepare/ and you sell it for 8.00$ = 0.25 is your food cost. Now, to know the food cost percentage : 0.25 X 100= 25% The actual food cost formula is Starting inventory value + Total value of new purchases - Ending inventory value = Actual food cost Example of actual food cost calculation formula: Starting inventory = 10,000 pound

Food Cost Percentage Calculator - Calculator Academ

  1. Figure out the recipe costs of menu item with our free spreadsheet template. Download now for free and watch the video tutorial
  2. Food cost calculator allows you to calculate recipe cost and selling price according to food cost percentage and yield. Show More. People also like. EZ Register. Free + BillMate. Free + My Monthly Budget. Free Saru - Personal finance and budgeting. Free + Money Calendar - Money Manager【A clear calendar for personal finance】.
  3. This brings the total plate cost to $2.207. You can now calculate your food cost percentage for that plate. Simply divide the selling price into the plate cost for the food cost ratio and multiply the ratio by 100 for the food cost percentage. For example, a selling price of $6.50 gives you a food cost percentage of roughly 34% ($2.207/$6.50)*100
  4. How To Calculate Food Cost Percentage with a simple formula. This formula can be used to calculate the food cost for 1 item or you can use the same formula f..
  5. recipe cost calculator for baking. food cost inventory spreadsheet__/LINKS\_ Facebook: https://www.facebook.com/shahabislam123 Twitter: https..
  6. Food Cost Calculator. Easy to use recipe cost calculator. Create unlimited recipes. Automatically saves inventory of ingredients to use in future recipes so you don't have to type every time. Full editing support for saved recipes. Add/update/delete ingredients or change their quantity. Full editing support for ingredients inventory
  7. e your cost of goods sold (COGS), which is the dollar value of the items you have on-hand during a specified period

Food cost percentage = Total spent on ingredients/Food sales. Actual Food Cost percentage = (Beginning inventory + Purchases - Ending inventory) / Food sales. Example: The menu cost of your chicken fingers and fries meal is $12, while your total ingredient cost is $4. Dividing $4 by $12 leaves you with a food cost percentage of around 30% Formula 3: How to Calculate Food Cost Percentage. Now that you know your per-recipe food costs, you're able to easily calculate your food cost percentage by dividing it by the recipe revenue. Here's the formula: (Food Cost / Recipe Revenue) * 100 = FoodCost Percentage($9.30 / $17.95) * 100 = 51.8% food cost percentage.

Food Cost Formula: How to Calculate Food Cost MY Way The

The result of applying the formula is a percentage, meaning that a certain percentage of your total restaurant expenses will go towards food purchases. Food Cost Formula. Food Cost Formula = ( beginning inventory + food purchases - ending inventory) / food sales. To calculate the Food Cost Percentage, multiply the result by 100 Cost of goods sold (COGS) is the critical component of the food costs formula. It is all of the money you spent during the period you are trying to calculate. It is all of the money you spent during the period you are trying to calculate Calculate costs of recipes of all kinds - food, drink, etc. Create a FREE unlimited account. Find out what a recipe costs you by creating recipes with ingredients, then adding cost to the ingredients. Use a measuring type converter to calculate cost of all kinds of ingredients Pricing Formula #5: Use Upserve's quick Food Cost Calculator to determine the weekly costs, which will take the following into consideration before doing the hard work for you — the restaurant type (ie. bar, fine dining, etc.), annual sales and location Hello, I trying to figure out the formula the game uses to calculate the food cost when crafting item. As far as I know for non-artifact items: * Tier * Cost per resources * T2 * 0 * T3 * 0 * T4 * 1 * T4.1 * 3 * T4.2 * 5

Menu & Recipe Cost Spreadsheet Template | Food cost, Food

New restaurant owners or managers are usually looking for a percentage to take off their food cost. The first place they look is food waste. It makes sense since according to LeanPath, 4-10% of food purchased by a restaurant or foodservice operation is discarded before ever reaching a guest.. However, what I tell my customers is that food waste is a management problem and must be treated that way How to calculate food cost percentage is used to calculate the difference between the portion cost and the selling. You can determine the food cost percentage through the formula: Food cost percentage = portion cost / selling price. For example: if a menu item is priced at $13 and the food cost was $4, your food cost percentage is 31%

Step 3: Use Food Cost Formula. ‍Finally, use the food cost formula to calculate your cost with the two values you've obtained in the steps above. For our example: $1800 (Inventory Usage) ÷ $5000 (Food Sales) x 100 = 36% (Food Cost) Food cost is 36%. That means it costs your restaurant an average 36% of a dish's sale price to make it Formula to determine the cost of goods used during a given time period: To calculate raw food costs: • Total all food expenses for the month - Include food expenses from every food vendor used by the facility (groceries, produce, dairy, bread, etc Calculate food cost percentage & more with this new food cost calculator. Food Cost Calculator Powered by restaurant technolog Ideally it is run every time you calculate your Actual Food Cost. How To Calculate Actual Food Costs. Actual Food Cost, also reported as a percentage of total sales, is a measure of how much your food cost truly is. It's a straight-forward calculation, but it relies on taking careful and regular inventory counts. The formula for Actual Food.

If you buy a name brand, it is closer to .14 cents per oz, and a generic formula seems to range from .07 cents per oz to about .11 per oz. Cost for first 1st month: Between $49.50 and $99.00. Total for one year: Between $1,138.5 and $1,188.00. As stated previously, these numbers are most likely low Alternatively, the as purchased cost per unit (APC/unit) can be divided by the corresponding yield percentage to calculate the edible portion cost per unit. $. 99 divided by . 36 equals $2.75 per pound. Moreover, how do you calculate food cost yield? The formula is EP weight ÷ AP weight × 100 = yield %. Yield percentage is important because.

Free Food Cost Calculator for Excel - Eat Ap

The basic formula to determine the cost of food in a month is: cost of food = opening inventory + purchases − closing inventory. Example 25: Calculating food cost. For example, if opening inventory is $10 000 and purchases amount to $7500, and the closing inventory (which is also the beginning inventory for the next month) is $9000, then the. Summary of Features & Benefits: The Inventory Master worksheet is used to automatically convert purchase unit cost to recipe unit cost. Holds up to 500 ingredients, 150 menu items and 150 sub-recipes. Easy to use drop-down lists eliminate repetitive typing or the need to cut & paste. Maintains current recipe cost for each menu item Our food cost calculator runs easily in the web browser of your computer or mobile device, allowing you to track your food cost both at home and on the go—absolutely free! Recent research within the restaurant industry has shown that approximately 60% of new restaurants fail within the first three years of operation

•Calculate Meal Equivalents MEqs for use in MPLH formula. •Calculate MPLH using the Institute of Child Nutrition's Essential Key Performance Indicators (KPIs) for School Nutrition Success. •Use MPLH to evaluate cafeteria staffing and manage labor budgets. •Understand how MEqs and MPLH are the backbone of other KPI Menu Price → Cost Price. Menu price (inc. VAT) £. Margin required %. Menu Price (ex. VAT): £0.00. Gross Profit (ex. VAT): £0.00. Cost Price (ex. VAT): £0.00. This calculator is provided for the benefit of customers of Bestway Wholesale and visitors to this Website. Whilst we have made every effort is made to ensure the accuracy of the. A serving of lasagna costs $0.67 to produce and you sell it for $3.00. What is your food cost percent? Food cost % = food cost/ food sales (income) $0.67/$3.00 = 22% per serving. A Caesar salad costs $0.85 to produce per serving. What will you charge in order to have a 30% food cost? Selling price: cost per portion/food cost Dragon City Food Calculator. especially if you want to make the strongest dragons possible! Use this calculator to determine how much food it costs to power up your dragons. or how much it would take an already powered up Dragon to an even higher level! Feel free to check out our Dragon city food cost table for this information in table format 1 Idaho Potato (12 dry oz.) @ $0.55 per lbs. / 16 dry oz. = $0.03 per dry oz. = $0.36 total cost. Total plate cost = $5.84. Ideal food cost = 30%. Recipe menu price = $19.47. Menu price + tax = $21.00. Identifying Top Sellers. With our understanding of how to calculate recipe costs, we recommend you start with your top 5-10 selling menu items

The basic food cost formula. If you want to know how to calculate the food cost percentage at your restaurant, just follow this formula: Once you've calculated your food cost percentage (or tracked it over several months), you'll be in a better position to develop strategies that help save on food and increase margins Raw food cost is similar to your cost of goods sold (COGS). Calculate your price. Use the following equation: Price = Raw Food Cost of Item / Ideal Food Cost Percentage. You can slightly alter the price to make it a rounder or cleaner number. In the example below, you could change it to a number such as $14.50. Example: Say your ideal food cost. Food Cost Yield Calculator. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line How you are going to calculate the cost of your food in one month so you can see if you can control your food cost accordingly and properly. Guys, please cli.. Total Costs Final Waste Cost Final Overhead Cost Food Cost Per Plate Menu Price Dishes Bought Ingredients For Dishes Sold Times Sold/Amount Bought OR Dishes Made Times Sold/Times Made Total Cost of Wasted Food Total Food Purchasing Cost Total Cost Method You can either pick one method or enter multiple, and it will take the highest cost. Waste Cost

Cost to feed calculations are approximate and based on pet weight ranges. Special circumstances such as a dog/cat that expends a high amount of energy through work or lactation may require additional food. Dogs/Cats that are overweight or advanced in age may require less. These calculations are designed to provide an estimated cost only One crucial food cost formula is the equation used by chefs to calculate the percent of total sales and the dollar amount that was spent on the cost of food sold. To determine your restaurant's food cost, follow this formula: Cost of Goods Sold (COGS) = (Beginning Inventory + New Inventory Purchased) - Ending Inventory Chef Robbie Lewis, corporate chef at the software company Oracle, shares his food cost formula and tips. The Formula Food Cost % = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales. Memorize this: FC% = (BI + P - EI) / S Food cost is calculated by taking your beginning (AKA opening) inventory for the period (e.g. at Oracle it's one week) and adding all of your purchases to.

Cost shouldn't be the only factor that determines the type of baby formula you use. The formula you select can affect the health of your child. It's important to pay close attention to the ingredients in that formula to capture a true picture of the cost and benefit of the food you provide for your child Your restaurant is open five days a week and averages $12,000 in weekly sales. For simplicity's sake, factor out burdened labor costs such as bonuses, benefits, and payroll taxes. Your total labor cost for each day is (4 + 4) x 10 x 8, or $640. Your total labor cost for the week is $640 x 5 = $3,200. Your labor cost percentage is $3,200 ÷. Food Cost. Food Cost = Beginning Food Inventory + Food Purchases - Ending Food Inventory / Food Sales. The target number can vary from 12 to 35 percent, depending on whether the restaurant is quick serve, fast casual, or a trendy elevated chop house. Your monthly target and individual plate target should be very close Personal Wedding Budget Calculator Free Download Frugal2fab by frugal2fab.com. Recipe Cost Card Template Calculator Free Costing Formula by aracnet.info. Download By Tablet Desktop Original Size Product Cost by cnsoha.info. How To Calculate Food Cost With Calculator Wikihow by wikihow.co In our calculator, the markup formula describes the ratio of the profit made to the cost paid. Profit is a difference between the revenue and the cost. For example, when you buy something for $80 and sell it for $100, your profit is $20. The ratio of profit ($20) to cost ($80) is 25%, so 25% is the markup

Food production control i

Once you have those details, use the following food cost formula to calculate your food cost percentage: Opening Inventory Value + Cost of Purchases - Closing Inventory Value = Usage Amount Usage Amount/Food Sales Revenue = Costs of Goods Sold (%) The Only Beverage & Food Cost Formula You Need (Free. For this food cost formula, use this reporting feature to create convenient, exportable PDFs of each data spreadsheet. As a restaurant business, track, analyze, and calculate costs of ingredients for each food and beverage menu item. Food Costs refers to the total amount paid or total cost for all food and beverages for reimbursable student meals This can vary by meal. For instance, food costs for breakfast could be 25% or less, lunch might be 30% or less, and dinner may be 35% or less. While each restaurant is different, the most basic formula for calculating ideal food cost is: Total ingredient cost (recipe) ÷ Menu sale price = Ideal food cost. Another way of phrasing this is

10+ catering spreadsheet | Excel Spreadsheets Group

Once you have those three values, you can calculate COGS. Cost of goods sold formula. (any ingredients needed to make the food they serve). During the month of February, they had to restock and buy $2,000 worth of food inventory. They ended February with $500 worth of food inventory. COGS = ($3,000 + $2,000) - $5,00 Food Cost - Understanding impact on Profit<br />10<br />The higher the cost of ingredients used to prepare the dish, the higher is the Food Cost %.<br />Pizza<br />The higher the total sale, the lower is the Food Cost % and vice versa.<br />A higher Food Cost % will eat into a larger share of your pizza, leaving you with a smaller piece and. Jun 16, 2016 - Download a free Recipe Cost Calculator for Excel, which helps when calculating costs of ingredients used in a recipe, great for checking profitability of the restaurant menu and estimations of the profit margin

Simple to use Gross Profit Calculator for Foodservice and Catering. Calculate profit from cost to menu price or menu to cost price. Contact us for more help with Gross Profit GP Calculations and Menu Planning and Costing. Please enter your figures below to work out your menu prices and / or your gross profit From the above table, we can calculate the cost of ending inventory of 6000 units and cost of goods available for sale (beginning inventory + purchases) of $43,900 (2000 units @ $4.00 + 6000 units @ $4.40 + 2,000 @ $4.75). Now, to calculate the cost of ending inventory and COGS, FIFO method is used Calculate beverage costs for bar inventory control. Controlling costs and managing your inventory the right way raises potential profits. The food and drink is great, the service fabulous and your restaurant or bar is busier than ever - but are you still wondering why your bottom line profits aren't all that they should be? Alcohol sales (beverage sales) are an easy way to increase.

Choose your desired food cost percentage. Food cost percentage is the ratio of restaurant food costs to revenue. The figure helps restaurants determine how much to mark up their food cost per serving to set menu prices that cover overhead like rent, labour, utilities, advertising, and more. While some restauranteurs don't take food cost percentage seriously, you shouldn't be one of them Calculate actual food cost for the week using this food cost formula: Food Cost Percentage = (Beginning Inventory + Purchases - Ending Inventory) ÷ Food Sales. Let's clarify this process with a real-life example: Initial inventory: $10,000. Additional purchases = $5,000 Use our food cost calculator below to calculate your food cost, edible cost, portion cost, menu and plate costs. Watch the video to learn how to use our food cost calculator. In this video, we build out a roasted chicken brie sandwich with a side salad and a ramekin of sun-dried tomato ranch dressing This calculator format is of our own design, so we've locked some of the cells and formulas within it to make sure no one makes the mistake of altering it. Besides that, the free food cost calculator is completely customization to fit your recipe. You have the ability to customize: The Recipe Name. Number of Portions Food Cost Calculation Tool. The Food Cost Calculation File is an excellent inventory management forms tool which helps analyze your month to month inventory. It is an Excel file and has a separate tab (Jan. - Dec.) to track your food cost for the whole year. Each month has the info and format listed below

Monthly Food Cost. DIVIDED by Total Patient Days*. $12,356.00. ÷ 2,850. $4.33 PPD. ANFP Benchmarking 2016 Data shows $5.35-$7.41 Food Cost Per Patient Day for Skilled Nursing Facilities. *Total Patient Days = 95 patients x 30 days. 1.4 The CDM, CFPP in Healthcare calculates their Total Cost Per Patient Day Bakery Food Cost Calculator. You worry about the bread. We'll take care of the recipe costing. Quickly calculate the costs of all your bread, pastries, muffins, cupcakes and anything else you make. Include packaging and labor costs in your recipes. Get more accurate ingredient costing. Easily determine a selling price by using our margin. To calculate recipe costs, simply put the total sum of ingredients costs and utility costs. Divide the total recipe costs by the numbers of servings. For example, if total recipe costs are $ 40.00, and it makes for 8 services, mean $40 / 8 = $5.00. That mean the recipe costs is $5.00 per serving. Let's simplify it: Serving is 4 food price conversions and cost calculator. Enter price and quantity, select a unit of weight or volume, and specify a food to search for. Use * as a wildcard for partial matches, or enclose the search string in double quotes for an exact match. The food database includes both generic and branded foods The full 8 oz. bag cost $1.29, so the cost of the 4 oz. used is $1.29 ÷ 2 = $0.65. Sometimes the manufacturers are nice and provide helpful guides for measuring. This full 8 oz. package of cream cheese cost $0.79, so the cost of the 2 oz. used in the recipe is $0.79 ÷ 4 = $0.20. Sometimes the calculations can get a little more involved

Catering Costs Calculator. Standard catering industry sites suggest that food costs should represent around 30 percent of the price, with 22 percent to 34 percent being the suggested range. 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. Step 3: Calculate how to price food items. Here's the formula for pricing food by food cost: Price = COGS / Ideal Food CostPrice = $3.00 / .20Price = $15. With raw materials clocking in at 3 bucks, you'll need to price your onion ring appetizer at $15 to achieve a 20% food cost. That's a tough sell if you're not an upscale concept

Restaurant Food Cost Calculator for Portion and Menu Costin

1. A Quick Guide on How to Calculate Food Portions for Catering 2. Food Platters 2. Platter Variety 3. Catering Portions Chart 4. Stay Safe on Your Feet . A Quick Guide on How to Calculate Food Portions for Catering Food Platters. When making food platters with small bites of a food, for general and fast calculation, do the following: Guests. To calculate actual food costs use the following formula: Food Cost Percentage = Beginning Inventory + Purchases - Ending Inventory / Food Sales For example, let's say you had $8,000 in beginning inventory, purchases of $1,500 and an ending inventory of $7,500 and $6,000 in sales for a given period

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How to Calculate Food Cost (with Calculator) - wikiHo

Total Cost = $20,000 + $6 * $3,000; Total Cost = $38,000 Explanation. The formula for total cost can be derived by using the following five steps: Step 1: Firstly, determine the cost of production which is fixed in nature i.e. that cost which do not change with the change in the level of production. Some examples of the fixed cost of production are selling expense, rent expense, depreciation. $2.09 raw food cost and direct labor cost X 1.923 prime cost factor = $4.019, or about $4.02 selling price. As you can see, the calculations are pretty similar to the factor pricing method above. There are just a few extra steps to take in order to get to this result

How to Calculate Food Cost in 2020 (The Ultimate Guide

Food Cost Worksheet Worksheets Releaseboard Free printable via (releaseboard.com) Recipe Cost Calculator for Excel Spreadsheet123 via (spreadsheet123.com) Menu & Recipe Cost Spreadsheet Template via (restaurantowner.com) Using Excel for Recipe Costing and Inventory Linking via (youtube.com COGS / Food Sales = Food Cost. $4,500 / $13,500 = 0.3. Food Cost Percentage: 300%. While calculating food cost percentage can help you check how well your overall pricing strategy is performing, it can also help you price individual items. By remixing the formula a bit, you can determine the range of acceptable menu prices for, say, a sandwich. The Target Price Calculator helps you make sure that your plate prices accurately reflect your costs and help you keep a consistent amount of profit when pricing.. The Plate Profit Calculator shows you if your current pricing by showing you what your profit percentages are.. The Contribution Margin Calculations help you understand the difference between products that contribute the most to.

Recipe Cost Calculator for Excel - Spreadsheet12

Food costs has a direct impact on your bottom line, but calculating food cost is a time-consuming job which is often neglected. This free food cost spreadsheet offers you all the costing formulas you need and enables you to take back control over food costs Food Cost Calculator Uk and Restaurant Food Cost Calculator Software Tag; Spreadsheet To Calculate Hours Worked, how to sum hours in excel, excel timesheet template with formulas, excel formula to calculate hours worked. Online Budget Calculator Spreadsheet

4. Base menu prices on food cost percentage. Create menu prices based on profit engineering. Aim for a low food cost percentage on your dishes or build in a food cost buffer into your menu prices. 5. Purchase portioning wares. One of the main causes of high food and drink costs is spill. It's easy to overserve jambalaya or overpour a vodka soda Basic Guidelines. Following some general guidelines when planning your meal can help you determine the right amount of food. Appetizers - For parties in which only appetizers and finger foods are being served, base your estimate on five to eight appetizers per person, per hour. If there is a meal included, you can cut back to three or four per person per hour before the meal True food cost gross profit margin. You probably already know how to calculate a profit margin: (Selling price - cost of goods) / selling price = gross profit. For example: an item that sells for $10, and that costs $3, would generate gross profits of $7 (selling price - cost of goods) and a gross profit margin of 70% ($7 / $10). Problems arise. The Formula. Food Cost % = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales. Memorize this: FC% = (BI + P - EI) / S. Food cost is calculated by taking your beginning (AKA opening) inventory for the period (e.g. at Oracle it's one week) and adding all of your purchases to that number. You then subtract the ending (AKA. Foods, Nutrients and Calories. FEISTY TRAIL MIX, UPC: 816512013687 weigh(s) 127 grams per metric cup or 4.2 ounces per US cup, and contain(s) 533 calories per 100 grams (≈3.53 ounces) [ weight to volume | volume to weight | price | density]. trans-Lycopene in Eggs, Grade A, Large, egg yolk. Gravels, Substances and Oils. CaribSea, Freshwater, Super Naturals, Zen Garden weighs 1 473.7 kg/m³. 10000. 3000. 10500. 2500. 6500. 0.384615384615385. If you are viewing this in Google Docs, press Edit Online to modify the spreadsheet Calculate Actual Food Cost