Add up all your purchases for the week and subtract the value of your inventory. Divide that against your before tax sales using just those items you purchased.
So Purchases=$100
Inventory=$20
100-20=80
Sales=$200
Food cost 80/200=0.4 0r 40%.
To cost out your menu items just add up everything you used and divide against the cost of the menu item.
Ingredients=$2
Menu item=$5
2/5=0.4 or 40%
That said, for a small restaurant, it's good to remember that you don't take inventory to the bank. |