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Because
of food cost percentage method depends on the cost of the food and its preparation within the foodservice operation, an accurate food cost percentage will be different for each menu category: appetizer, salad etc. therefore using this method is not logical since restaurant will have different food cost percentage for each menu category.
can be use by the established restaurant In this method the average amount of money spent by the customer is used to determine a price category. Then all the price are set to fit into this category. The average check is determined for a specific period of time eg month.
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Contribution
margin = gross profit in foodservice. It consist of non food cost and profit. Non food cost + profit + food cost = menu price. Usually in foodservice operation does not know the cost of nonfood factors (rent, utilities, labor, etc) of individual menu item. Therefore these amount have to derived from the total nonfood cost and the total profit of entire operation.
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Food cost +total nonfood +target profit __________________________ Number of customer = menu price $5.86 + 60,000 + 7,000 ____________________ 10,000 5.86 + 6.70 = 12.56
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Profit per menu item + labor cost per menu item + operating cost per menu item = mark up
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Eg
restaurant would like 10,000 profit per month, if the average no of customer is 10,000 then the profit required is 1.00. If labor cost is 34,000, with 10,000 customers then labor cost is 3.40. Operating cost per month 26,000, customer 10,000 so operating cost per customer is 2.60 The markup sum of three amounts 1.00+3.40+2.60= 7.00 So if the food cost item is 5.86, 5.86+7.00= 12.86
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Set percentage increase method - Percentage that are more general and avoid the problem with adding a fixed dollar amount to each entre food cost. - Food cost x percentage = markup - Markup /food cost = percentage - 7.00/5.86=119% - 119% should be add to food cost to get the menu price. If menu item is 4.27 the markup of 119% of 4.27 or 5.08 - 4.27+5.08 =9.35.
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Another
Food