How to calculate food cost per portion with zero mistake
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(1.2 is 20% as a fraction added to the whole number 1). Alternatively, the as purchased cost per unit (apc/unit) can be divided by the corresponding yield percentage to calculate the edible portion cost per unit. Write down all of the ingredients in a recipe;
To calculate actual food cost, complete the following equation:
Simply divide the selling price into the plate cost for the food cost ratio and multiply the ratio by 100 for the food cost percentage. Use our food cost calculator below to calculate your food cost, edible cost, portion cost, menu and plate costs. Total cost per dish ÷ total sales per dish = ideal food cost percentage and again, this can be done looking at a weekly, monthly, etc. Calculate the actual food costs for the week using the formula above.
