Food Cost Formula
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Food Cost Formula: How To Calculate Food Cost Percentage

If you’ve ever wondered how much it costs to make your favorite dish or how your restaurant’s menu prices compare to the average, then you’ve probably tried to use food cost formula to calculate your food cost percentage. 

To Figure out your food cost percentage, you can use the food cost formula i.e simply dividing your total food expense by your total food sales for a given period of time, typically one month. 

For example, let’s say your restaurant spends $4,000 on food and beverage purchases in a month and has $10,000 in food and beverage sales during that same period. 

If you price your dishes in a way that makes or breaks your business, it could be a problem. Customers will not order dishes if the price is too high. 

You will not generate enough revenue to cover your expenses if the price is too low. We have restaurant pricing that is down to science. 

We are going to show you how to set menu prices that will cover your expenses and ensure your restaurant is financially healthy. Setting menu prices and maximizing profits will be aided by keeping tabs on your food costs.

What Is The Food Cost Formula?

The food cost formula is the method used to determine the cost of food per serving. The formula takes into account the cost of ingredients, labor, and overhead expenses. The food cost formula is an important tool for restaurants and other businesses that serve food.

The food cost formula can be used to calculate the cost of a single dish or the cost of a whole meal. The formula can also be used to calculate the cost of food per person.

The food cost formula is a useful tool for businesses that want to save money on food costs. It can also help businesses make sure that they are charging enough for their dishes.

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What Is Restaurant Food Cost?

Food cost is the ratio of a restaurant’s cost of ingredients and revenue from menu items sold. A misconception about food cost percentage is that a restaurant should aim for a perfect number.

Depending on the products you sell, food cost control, and the market you serve, a healthy percentage can vary a lot.

A restaurant that serves mainly pasta, which is cheap to buy in bulk, might run around 28%. The percentages are acceptable in the context of the restaurant.Food cost is the percentage of revenue that a restaurant spends on food and beverage purchases.

To calculate your restaurant’s food cost, divide your total food and beverage sales for a given period of time by your total food and beverage purchases for that same period. 

For example, if your restaurant spends $4,000 on food and beverage purchases in a month and has $10,000 in food and beverage sales during that same period, your food cost would be 40%.

A server presents a guest with their check at the end of their meal.

As a general rule of thumb, most restaurants aim for a food cost percentage between 28 and 35%.

Before You Start Food Costing, Here Are Some Things To Do

It’s crucial that a business has a budget. An ongoing process that you monitor to keep your restaurant profitable is what you do when you create your business plan.

Reviewing your budget on a regular basis helps keep track of your finances. The process of thinking about numbers doesn’t need to be difficult or complicated.

1. Know your end goal. What are you trying to achieve with your food cost?

2. Understand your current stage of growth.

3. Take inventory of all your ingredients, both in physical and digital form.

4. Have a clear understanding of your ideal food cost formula.

5. Utilize technology to automate and keep track of your inventory and recipes.

6. Educate yourself and your team about costing methods and procedures.

7. Keep consistent records of your costs over time to see improvements (or lack thereof).

An Explanation Of Food Costs Per Serving

As a restauranteur, one of your key concerns is the cost of goods sold, or “CoGS.” This figure represents the total cost of all the ingredients in the dishes you serve. To calculate your CoGS, simply add up the cost of all the food items you use during a given time period.

Once you know your CoGS, you can begin to calculate your food cost percentage. This figure tells you what percentage of your revenue is spent on food ingredients. To calculate your food cost percentage, divide your CoGS by your total revenue for the same time period, then multiply by 100.

For example, let’s say that over the course of one month, your CoGS was $10,000 and your total revenue was $20,000. This means that your food cost percentage would be 50% ($10,000 divided by $20,000, multiplied by 100).

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How To Set Profitable Menu Prices

The first step is to figure out your food cost percentage. This will give you a good idea of how much profit you’re making on each dish. To calculate your food cost percentage, follow these steps:

1. Calculate your Total Cost of Goods Sold (CoGS). This includes the cost of all the ingredients used to make a dish, as well as any packaging and labor costs.

2. Calculate your Total Revenue for the time period you’re interested in examining. This is the total amount of money you’ve made from selling dishes, before taxes and other expenses are deducted.

3. Divide Total CoGS by Total Revenue. This will give you your food cost percentage.

4. Multiply your answer by 100 to reveal your Total Food Cost Percentage.

For example, let’s say that over the course of one month, you sold 100 dishes at a total revenue of $1,000. Your total cost of goods sold was $500. This means that your food cost percentage is 50%.

Now that you know your food cost percentage, you can start working on setting menu prices that will help you reach your desired profit margin. To do this, follow these steps:

The Impact Of Menu Pricing On Sales: How To Monitor It

If you’re in the restaurant business, then you know that food cost is a huge factor in determining your overall profitability.

To calculate your total food cost percentage, simply follow these steps:

1. Calculate your total cost of goods sold (CoGS). This includes the cost of all the ingredients you use to make your dishes, plus any other costs associated with getting those ingredients (transportation, storage, etc.).

2. Calculate your total revenue for the time period you’re interested in examining. This is how much money you brought in from sales during that time period.

3. Divide Total CoGS by Total Revenue. This will give you your food cost percentage.

4. Multiply your answer by 100 to reveal your Total Food Cost Percentage.

Monitoring your menu pricing and keeping a close eye on your food cost percentage is a great way to ensure that your restaurant is as profitable as possible.

By taking these steps, you can avoid overspending on ingredients and make sure that your customers are happy with the prices they’re paying.

The Impact Of Menu Pricing On Sales: How To Monitor It

When you’re in the restaurant business, one of the most important things to monitor is your total food cost percentage.

To calculate your total food cost percentage:

1. First, calculate your Total Cost of Goods Sold (CoGS). This includes all of the costs associated with purchasing and preparing the food that you serve, including ingredients, labor, and overhead.

2. Next, calculate your Total Revenue for the time period you’re interested in examining. This is the total amount of money that you brought in from sales during that time period.

3. Divide your Total CoGS by your Total Revenue. This will give you a decimal number.

4. Finally, multiply your answer by 100 to reveal your Total Food Cost Percentage.

Conclusion

So there you have it, our food cost formula. We hope this provides some clarity and helps you to run your business more effectively. Keep in mind that the best way to reduce food costs is by practicing portion control and buying quality ingredients. What strategies do you use to keep your food costs low? Let us know in the comments below.

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