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Anchor Your Budget

Anchor Your Budget. Dr. Mary Kay Meyer Alabama School Nutrition Association. Alabama CNP “Money” Pie. Food 30-34%. Other 20-28%. Labor 42-46%. Recipe Cost. Recipe Cost. Plate Cost. Chicken B.B.Q. Sandwich .18 (commodity diced chicken) Baked Beans .14

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Anchor Your Budget

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  1. Anchor Your Budget Dr. Mary Kay Meyer Alabama School Nutrition Association

  2. Alabama CNP “Money” Pie Food 30-34% Other 20-28% Labor 42-46%

  3. Recipe Cost

  4. Recipe Cost

  5. Plate Cost • Chicken B.B.Q. Sandwich .18 (commodity diced chicken) • Baked Beans .14 • Apple Slaw .25 • Fresh Banana .21 • Chocolate Milk .23 • TOTAL 1.01

  6. Food Cost • Cost of purchased food ÷ Total meal equivalents = Food cost

  7. Cost of Purchased Food Beginning Food Inventory + Food Purchases _____________________ = Food Available - Ending Inventory = Cost of Purchased Food Used

  8. Meal Equivalents • Meal Equivalents (MEQ) is the rate used to compare the amount of labor needed to prepare breakfast, snack, or a la carte with the labor needed to prepare one lunch. • 1 lunch = 1 meal equivalent • 3 breakfasts = 2 meal equivalent • 3 snacks = 1 meal equivalent • $3.00 a la carte = 1 meal equivalent

  9. Meal Equivalents • Lunches + (Breakfast x .66)+ (Snacks ÷ 3) + (A la carte dollars ÷ 3) = MEQ

  10. Meal Equivalents • 80 breakfasts • 60 snacks • $270 a la carte • 200 lunches • Total • 53 MEQ • 20 MEQ • 90 MEQ • 200 MEQ • 363 MEQ

  11. Food Cost Per Meal Cost of Purchased Food Used = $2700 Meal equivalents = 3000 Food Cost Per Meal = .90

  12. Meals Per Labor Hour Current meal equivalents ÷ Total Labor Hours Worked = MPLH

  13. Labor Hours • Manager 6 hours day • 1 staff 5 hours day • 1staff 4 hours day • Total = 15 hours day

  14. Meals Per Labor Hour • 363 MEQ ÷ 15 hours = • 24

  15. Alabama Productivity Standards • 16-19 meals per labor hour

  16. What Happens to MPLH When… • Participation increases? • Total hours worked decreases? • A la carte sales increase?

  17. Food Cost Percentage Cost of Food÷ Total Revenue x 100 = Food Cost %

  18. Food Cost Percentage • Cost of Food =$70,000 • Revenue = $200,000 • Food Cost % = 35

  19. Food Cost Percentage • The percentage of total expenditures spent on food • Alabama standard 30-34%

  20. Labor Cost Percentage Labor cost ÷ Total Revenue x 100 = Labor Cost %

  21. Labor Cost Percentage Labor cost = $90,000 Total Revenue = $200,000 Labor Cost % = 45

  22. Labor Cost Percentage • The percentage of total expenditures spent on labor • Alabama standard is 42-46%

  23. Anchor Your Budget Questions?

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