Restautant Management Equations

Card Set Information

Author:
Fmarie
ID:
205026
Filename:
Restautant Management Equations
Updated:
2013-03-05 00:22:47
Tags:
Costing Equations Restaurant Management
Folders:

Description:
Equations to cost out restaurant expenses.
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  1. Determine Contribution Margin.
    Total Sales - Variable Costs = Contribution Margin
  2. Determine Breakeven.
    Sales = Expenses.

    OR

    Volume - Cost = Profit
  3. Determine Variable Rate (VR)
    Variable Costs / Sales = Variable Rate
  4. Determine minimum recipe cost.
    Recipe Cost / Food Cost = Minimum menu price.
  5. Determine Unit Cost.
    Case Cost / Units = Unit Cost.
  6. The Butcher Test.
    • Total Cost - Useable Waste Value
    • ____________________________
    •     Ounces of Useable Product
  7. Portion Cost.
    Portion Size (Cost per useable ounce) = Portion Cost
  8. Determine Sales
    Sales = Variable Costs + Fixed Costs + Profit
  9. Yield Percentage.
    • Quantity = Number of portions x Portion size (in decimal form)
    • ______________________________
    •              Yield Percentage

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