Foodcost
3 important questions on Foodcost
Foodcost cost devided by the menu price
percentage 35%
selling price - 10 euro
foodcost = 0,35 x 10 = €3,50
Yield percentage formula
• Yield Percentage is the percentage of the as-purchased quantity that is edible
• Example: A 50 kg. bag of Potatoes yields approximately 42.5 kg of cleaned, peeled potatoes, leaving 7.5 kg. of trim (in this case peels)
• Yield Percentage Formula:
Edible Portion Quantity (EPQ) = 42.5 = .85 (85%)
As Purchased Quantity (APQ) = 50
EP / AP / Y triangle
how to calculate:
example:
AP = 4 kilo tenderloin
Tenderloin yields 90%
AP = EP
--- (3,6 / 0,9 = 4 kg)
Y
EP = AP x Y ( 4 x 0,9 = 3,6 kg)
Y = EP
--- (3,6 kg / 4 kg =0,9 = 90%)
AP
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