If you know the food cost against sales, it is 100*(food cost)/sales.
If you do not know food cost or sales, you cannot know the answer.
total use of food cost divided by net sales is food cost percentage
total use of food cost divided by net sales is food cost percentage
It is a calculation that determines the % of cost to sales.
Cost Of Food __________ Food Sales Cost of Food Divided by Food sales will give you a decimal amount which you can then convert to a percentage. example: $25,780 Cost of Food Divided by $64,575 Food Sales= .399225 or 39.9% then rounded to 40%
Theoretically you always want to keep your real food cost below 33% of your food sales. To figure out your food cost percentage you simply divide your cost of food by your food sales, then move the decimal. I aim for a 28% food cost in the hopes that it falls at or below 33% in reality. If your real food cost is below 33% and your other areas of cost are under control, you should be turning a profit.
Food cost = (cost of goods - inventory) / gross food sales
About 4% of food sold in the US is organic.
Cost of goods less inventory divided by Gross Food Sales
about maybe 80%
In order to calculate food and beverage cost for a restaurant, you need to figure out your ingredient cost and labor cost. Then you divide the menu price by this amount and come up with a percentage. That percentage is your food and beverage cost.
all actual sales & cost stranded & the sales %
That's what you make & depends upon the percentage & your sales.