I would like to calculate my food cost for a culinary class.?

Question

Is there a book to help me,,,something simple,,,Not very good in math...menu cost,cost per serving.to the ounce !!!! also,meats ,veggies, rescipes to ounce ....

Answer 1

Unless someone has come up with a better way, when I was taking a menu planning class, I had to actually go to the grocery store, and price out everything.

I started out by planning the menu. Then listing out all the ingredients - even the water! Then I went to the store, got the prices for everything, as well as the servings per package (If I was using prepared foods), and the net weight of the item.

Then I went home, spent hours, and calculated out everything to the penny. THEN, I went back to the recipe, calculated out how much it would cost to make that recipe, then did the cost per serving. As for the Menu cost, we were given a percentage for the 'mark up', so that had to be calculated separately.

Good luck - The entire project when I did it, took several weeks.

Answer 2

if your have the food cost percentage of your turnover, you could work out everything you want to by calculating one percentate of the food cost. ie opening stock + purchses (excl VAT) - closing stock = food cost. food cost in any major establishment can be anything between 25 - 30%, the lower the better.

(food cost + gross profit + VAT = turnover incl VAT)