We are a small live event venue that does a sunday brunch. We charge 16.95 for the brunch. After our latest chef was let go I have taken over brunch. To try and make the owner some money for a change I have started to greatly reduce the costs of the items served and simplify them. For instance, one item I have started to serve is biscuits and gravy. I grew up on that and its getting really hard to find that these days. Anyway my calculation for FC % per Peters formula in this example is: Total Cost/(12 sales * 16.95) / 100 = 6.24%. So if I read his formula right, the Total cost for me to make 40 servings of biscuits is $12.70 / (12 sales last sunday * 16.95) / 100 = 6.24%. But I think thats not quite accurate, I dont think I can calculate FC % using the same 12 ppl paying 16.95 for each item on the buffet. Wont I have to add to each of my recipe costs what a serving size is and subtract how many servings were eaten from how many i made? Biscuits would be easy enough but calculating per ounce how much gravy is left would suck. Surely thats not what everyone does? 6.24 seems impossible considering most of the posts on FC % seem to say somewhere in the 30's is where it should be in a well run restaurant. So I believe my formula is wrong and I am not counting the right things. Any thoughts?