[Donna Phillips]

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.

[Pete]

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. Filet (at $15 a pound) $7.50
Sauce $.50
Mashed Potatoes $.50
Vegetable $.35
Total cost of product =$8.85
It costs you $8.85 to put the food onto that plate. That is your food cost.

Selling price on menu $24.00
Your food cost % =36.88% (8.85 divided by 24 =.3688 or 36.88%)


It can get a little more complicated than that, but this is the basics of food cost.

[nowIamone]

There are a lot of forms out there yu can use but you still have to understand the process. Take the cost of a product and divide it by the number of portions you will make from the item. Do this for each item individually. I've made up the prices and the portion numbers in these examples.

Package of burgers cost 16.00 there are 24 servings in each package.(16.00 divided by 24 = cost)
Buns 2.50; 12 servings(2.50 divided by 12= cost)

There are some estimates, items you may want to factor differantly:
Iceberg lettuce 16-18 servings (1.60 by 16, leave yourself a cushion, use the low number of portions)

Tomatos 6-10 servings each, but you are paying $2.00 lb. but you are getting 6 toms per lb. so divide the 2.00 by 6 each then divide by any average number of slices you'll get, I'd use the number 8.

You'll have some items that you make an educated guess on. Ketchup, pickles, etc. You can estimate an amount for that or find a barometer to gauge everything by. Such as count the buns packages you go through for a few days, make a mark when your #10 can of ketch is gone; make another mark when the pickles are gone, etc. Then you can check your use againest the estimate you made. (if you make 70 burgers with one gallon of pickles & the pickle cost is $6.30 for a gallon divide by 70 servings; but you served 50 burgers to the #10 can of ketchup. Take the cost of the ketchup and divide by 50 burgers )

You'll get a feel for costing your items and verifing. We always seem to have one menu item that I'm verifying my cost/usage on. Prepping the salad greens, counting the plates used for the evening. The quantity of fries I put on a steak plate are differant than a Burger, so I can't assume that the cost is the same on the fries for both dishes.

I like to keep a page per menu item, and have my calculations clearly labled. So if one items goes up in cost I can go in and revamp a number easily.

I like to factor my base operating costs with my food also. for example, I use $400. nat. gas a month so I divide it into a per day cost. And I look at it that way as I have to have the stove and grill on everyday and ready. But if I'm doing a 100 meals a day my cost for gas is less per plate, than if I'm doing 50 meals a day. Also keep in mind an average for the week, as 3 days maybe less than 100; but 4 days maybe 200+. These numbers are usful to me as I can tighten my costs some, and makes me aware that in my slow winter months my daily operating costs are considerably higher and therefore it costs more for me to produce a plate.

[Warchef]

those are both methods for cost regarding menues.. or specials..

to track your true effectiveness take your weekly sales and devide into that what you spent on food that week or month..

say you spent 500 in food.. and your sales were 2000...

you would devide 2000 into 500 to come out with .25 or 25 %

now you also cant use that as the accurate number.. you must take into account your inhouse items.. this is where inventories come into play...

haveing 1000 inventory one month then having 4000 the next month there is 3k tied up in inventory that will indeed have an effect on your monthly numbers..

all in all it comes down to what ever scheme your employer/owner wants you to use.. ive seen guys do it per plate.. if seen guys track it weekly.. or monthly..

when you do it by plate you end up with 50 dollar steaks and 5 dollar pastas.. but belive it or not some folks like to do it that way..

[Pete]

Warchef, you should always cost out each and every plate. That way you can look at your mix and see where a problem lies. When you cost out plates you have to make allowances. Of course you aren't going to sell a steak at $50 to make it come in at your projected food cost. But if your steak is going to have a 45% food cost at $29 then you need to serve a chicken or pasta dish at a 19-20% food cost to even it out. Of course your true food cost comes at the end of the month when you do inventory, but costing your menu out plate by plate just gives you another tool by which you can watch your food cost and troubleshoot when there is problems.

[Chef Kaiser]

hi,

agree with Pete, the food cost is nothing else, then the money you have to pay to the supplier, that is the reason why recipes are the most fundamental tools in any operation. I call them the heart of the F&B opertation. That is the reason why in a traditional P&L of Condrad Hilton, he clearly stated following procedure.


Food Revenue

- Food cost to suppliers

- Food tranfers charged to other profit centers or admin

- spoilages (not in control by the chef)

= Gross Operating Food Profit

yes as Pete stateted it, it can get more complicated, however the recipe and it to be costed right is the most important.

regards

PS: Well Conrad Hilton i did shortcut a little, he was fare more specific with the way his P&L should look like in his manuals from the purchasing - to the receiving - to the storeroom - production - cost control - service - and happy customers - and final accounting responsibilities of the chef too.

[Chef Kaiser]

Hi,

well a subject i love alot, as since the age of 23, i was exposed to that, when i joined the Hilton Chain in Brussels. It actually could be a nice subject on this site, as long people respect each other and age would not be a point of view.

To tell you a story, i was a trainee in that time and my GM was a former cook, he told me straight he told me right, what Hilton International means.

Conrad Hilton for myself today is one of the greatest Hotel Personalities in the world. Well i do not right that to gain the Heart of April on this site as he or she is critizising more then teaching. Just to be said.

Conrad Hilton had style, respect and understanding to workers, that is the way he build his hotels. Well i believe in an other American Mr. Ford and many more i do and i do believe in.

Well i just wanted to say nice subject, which truley could help many today in this financial delema of being a Chef.

regards

[Pete]

At one of the restaurants I worked at this is how we arrived at our month end food cost:

Opening inventory
+Purchases
-Transfers to the bar
+Transfers from the bar
-Transfers to other outlets
+Transfers from other outlets
-Cost of family meal (we got credit for it)
-Cost of Comps (again we got credit)
-Spoilage (never really used this, we just sucked it up)
-Ending Inventory
=Cost of goods sold

/Food Sales for the Month
=Food Cost %

[Chef Kaiser]

Originally Posted by Pete

At one of the restaurants I worked at this is how we arrived at our month end food cost:

Opening inventory
+Purchases
-Transfers to the bar
+Transfers from the bar
-Transfers to other outlets
+Transfers from other outlets
-Cost of family meal (we got credit for it)
-Cost of Comps (again we got credit)
-Spoilage (never really used this, we just sucked it up)
-Ending Inventory
=Cost of goods sold

/Food Sales for the Month
=Food Cost %

Pete,

you know the point and for me no point to argue, it is more for me on this site, were we should be professionals and you get answers of people, first questioning your age, and after that they think. Food cost control as you did put it more specific right now is clear too me. i just felt to start the discussion with Conrad Hilton and i truley respect him.

regards

[kuan]

Pete, did you actually get the total cost of food for the family meal? Some places do as a percentage of labor hours. One place I worked we got $0.15 per hour worked. Of course we always have leftovers, and I always said that the $0.15 was never enough. We had so many part time employees in housekeeping. They would work 4 hours and eat lunch.

[Pete]

Family meal was free to all employees. The company would reimburse me for the cost of the goods to make family meal. I would just keep track all month long then submit an "invoice". I would also add to that foods that the cooks ate. The cost was really up to me. They never said anything unless it ever seemed high.

[Blade55440]

The one thing I probably couldn't stress enough when figuring food cost...DON'T FORGET TO ADJUST INGREDIENT PRICES TO ACCOUNT FOR WASTE/TRIM!!!

[David Jones]

Okay Donna, do you hate us all now??

Here's what your accountant would want at the end of the month:

Last Months Ending Inventory ($)

Purchases ($)

End of Month Inventory ($)

If you take Last Month + Purchases - End of Month = Usage

Take Usage divided by Food Revenue from your POS = Food Cost %

Do that two months in a row and then we'll go to the next level.