How much did food cost in 1910?
In 1910, eggs averaged .27 cents a dozen, butter was about .30 cents a pound, and cereal was around .09 cents a box. A five pound sack of flour would be about 18 cents and milk would be 16 cents for a half gallon.
What formula do you use in the food business to figure how much over and above food cost to make profit?
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…