Foodservice Calculations and Formulas (Extra)

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Across
  1. 4. sales - total expenses
  2. 7. daily food cost/daily sales
  3. 8. food cost/selling price
  4. 9. # meal produced/ # hours or minutes worked
  5. 11. food cost per month/# _____ per month
  6. 13. (average daily use x lead time) + safety stock
  7. 14. selling price - food cost
  8. 16. (1st month + 2nd month + 3rd month)/3
  9. 17. (Raw weight x % lost x (16 oz/1 lb))/serving size (oz)
  10. 18. sales - cost of sales
Down
  1. 1. daily food cost/daily income
  2. 2. unit item profit/total profit or (selling price - food cost)/total profit
  3. 3. edible portion/% yield
  4. 5. inventory value 1st day of the month + food purchased throughout the month
  5. 6. ((inventory value 1st day of the month + food purchased throughout the month)- inventory value of the 1st day of the next month)/Sales during that month
  6. 10. sqrt(2(fixed cost)(sales per year)/(inventory $ as % of total value x purchase price per unit)
  7. 12. how often inventory is repleted/consumed (food cost/average inventory cost)
  8. 14. portion of sales after paying expenses (net profit/sales) or (sales - total expenses)/sales
  9. 15. item ____ x units sold