Food costing

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Food costing:

Food costing © Lokendra kumar

Food costing:

Food costing This is a most common and important term used in food business to know the profitability at the end of the day/month High food cost = less profit Less food cost = high profit

In a food business it is very necessary to maintain the quality and quantity of food to justify the value for money paid by guest/customer. And to keep/add long-term relations with them(guest/customer). Every organizations have their own set standard percentage of food cost & profitability and this must be followed by the chefs or food handlers to maintain the quality of food and to keep organization’s profitability :

In a food business it is very necessary to maintain the quality and quantity of food to justify the value for money paid by guest/customer. And to keep/add long-term relations with them(guest/customer). Every organizations have their own set standard percentage of food cost & profitability and this must be followed by the chefs or food handlers to maintain the quality of food and to keep organization’s profitability

How to calculate food cost:

How to calculate food cost Cost of food divided by sale of food x 100 = food cost % It means… If food cost of 1 dish is 500, and sale is 1500, the food cost% would be 33.3% Basic Formula is… Value of closing inventory + food purchase = total cost value - value of closing inventory = value of food consumed Value of employee meals = total cost of food sold Food cost % = total cost of food sold/total sales value x 100

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Maintaining food cost at 30-33% is ideal condition to keep balance between quality and profitability THANK YOU

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