Suppose you want to know what your food cost percentage is for a 5-ounce side of French fries that you sell for $1.50. Here is how you take the bulk purchase price of a case of French fries (consisting of say, 6 5-pound bags) and break it down into the portion cost so you can calculate the food cost percentage:
http://www.free-online-calculator-use.com/restaurant-food-cost-calculator.html
Restaurant Food Cost Calculator. Instructions: Enter the name of the menu item and the menu price (both are optional). Next, for each menu item ingredient, enter the description (column #1) and the lowest known lot cost (case, carton, tray, gallon, or whatever lot is priced on the purchase invoice) in column #2.
http://www.free-online-calculator-use.com/restaurant-food-cost-calculator.html
I am at a loss at what food cost really is and how you figure it I have drawn a blank and can't seem to find the answer can anyone give me the right answer.
http://www.cheftalk.com/t/17350/food-cost-what-is-it-and-how-do-you-figure-it
TIP: Get a more complete picture of your food costs by checking out total food costs per service and dividing them by total sales. Then you won’t have to calculate the actual cost of each menu item. Ashe-Edmunds’ offers just one approach to determining the cost of food.
https://www.sba.gov/blogs/how-calculate-cost-food-your-culinary-business-venture
Step 7: Take a look at the prices listed in your menu to figure out if they’ll cover your overhead and food costs – and if you’ll be able to make a profit. So if you’ve calculated an ideal food-cost percentage of 20 percent and a dish uses $4 of ingredients, you can’t sell that dish for any less than $20.
https://www.sba.gov/blogs/how-calculate-cost-food-your-culinary-business-venture
To calculate the food cost percentage of an individual portion or menu item, you simply add up the cost of the ingredient(s) and divide that result by the menu price. Total Cost of Ingredients ÷ Menu Price = Food Cost Percentage.
http://www.free-online-calculator-use.com/restaurant-food-cost-calculator.html
Step 4: To start figuring out if you’ve priced the meal right, divide the menu price by the food cost to calculate the percentage of the price that comes from food. If you charge $10 for a meal for which food costs are $5, then your food cost is 50 percent.
https://www.sba.gov/blogs/how-calculate-cost-food-your-culinary-business-venture
Food cost is how much a dish (or plate of food) costs you to produce, in terms of what the products cost. You then divide the cost by what you are selling it for to get your Food Cost %. Let me show you an example. Let's look at a filet mignon that you might get at a typical restaurant: 8oz.
http://www.cheftalk.com/t/17350/food-cost-what-is-it-and-how-do-you-figure-it
The Restaurant Food Cost Calculator on this page will help you to calculate serving size costs and food cost percentage. This free online recipe cost calculator will help you to quickly and easily break down bulk food purchase costs into portion costs.
http://www.free-online-calculator-use.com/restaurant-food-cost-calculator.html
If so, DIVIDE your food cost by the desired food cost percentage, i.e. $6.50/0.30 = $21.67. Otherwise, if your menu price is $6.50, multiplying by the food cost percentage will give you your maximum food cost for the plate, i.e. $6.50 * 0.30 = $1.95. Using food cost percentage to arrive at a menu price is, IMHO, a flawed method that may lead to disastrous consequences.
http://www.cheftalk.com/t/17350/food-cost-what-is-it-and-how-do-you-figure-it
simple way to calculate food cost
A simple way to calculate food cost is by checking out total food costs per service and dividing them by total sales. The simple way to calculate food cost is by checking out total food costs per service and dividing them by total sales.