Figuring Food Cost

1. Figuring Food Cost

2. What you need to know • BI – Beginning Inventory • P – Purchases • EI – Ending Inventory • Sales BI + P – EI / SALES = Food Cost

3. Beginning Inventory- Last week $ • Sales – ($1560) • Ending Inventory – This week $ • Purchases – (Invoices) BI + P – EI / SALES = Food Cost

4. Converting Recipes

5. 3 teaspoons = 1 Tablespoon • 2 Tablespoons = 1 ounce • 8 ounces = 1 Cup • 2 Cup = 1 pint • 2 pints = 1 quart • 4 quarts = 1 gallon • 128 ounces = 1 gallon Items to Memorize

6. Determine Yield of recipe (How Much Does it make) • EX. Chicken Noodle Soup • Servings 8 (8 oz) • 8 X 8 = 64 ounces Step 1- Find the Yield

7. Determine Yield Needed for New Recipe • Ex- Party for 128 people with 5 oz portions • 128 oz * 5 = 640 oz Step 2- Determine New Yield

8. Find conversion factor • Conversion factor = New/Old • 640/64 or 10 Step 3- Conversion Factor

9. Multiply ALL ingredients by conversion factor Step 4- Multiply

10. Yield 64 oz • 4 qt Chicken Stock • 1 lb Onion • 8 oz Carrot • 8 oz Celery • 1 lb Noodles Chicken Soup

11. Yield 640 oz • 40 qt Chicken Stock • 10 lb Onion • 80 oz Carrot • 80 oz Celery • 10 lb Noodles Converted Recipe

12. Red Pepper Coulis • Yield = 1 qt • 3 lb red onion • 4 oz onion chopped • 2 ea garlic cloves • ¼ eajalepeno • 2 T Olive Oil • 1.5 pt chicken stock • 2 T Balsamic Vinegar • ½ t Salt • Pinch black pepper I need 2 ounces per plate for 96 plates

13. Cider Sauce • Yield = 1 qt • 1 qt apple cider • 3 oz cider vinegar • 1 pt chicken stock • ¼ t salt • ¼ t pepper • 1.5 lb apples I want to make this at home, I only need 1 cup