Food and baverage cost?

Question

formulas?!

Answer 1

I didn't know which one you wanted so here they all are.

Desired yield / Standard yield = Conversion factor

As purchased (AP) weight - Edible yield weight = Trim loss

Edible yield Weight / AP weight = Edible yield percentage

Standard yield X Standard portion = Amount needed

AP quantity Recipe cost per unit = individual ingredient cost

Invoice cost per unit / Ounces in purchased unit = Recipe cost per unit

AP quantity X Cost per unit = Individual ingredient cost

Total ingredient cost X Q factor % = Q factor amount

Total  ingredient cost + Q factor amount = Recipe cost

Recipe cost / Standard yield = portion cost

Plate cost / Food cost % = Preliminary selling price