Food Costing and Quantity purchases

 The concepts of weight and measure in culinary math. This methods reffering formulas that determine to food costing and buying the protein, produce, dairy and dry goods.

- Weight 

  Measure the density, mass of heaviness of liquids or solid express in us standard scale of

    Gram 28.35 gram

    Ounces 16 oz

    Pounds 1 lbs

    Kilogram 2.2 lbs

    1 lbs= 453.6 gram

Note: to convert unit of measurement large to smaller must be multiply

- Volume 

  Measure the amount of space of liquid or solid occupies express in us standard scale 

    Teaspoon 3 tsp

    Tablespoon 2 tbsp

    Fluid ounces 8 floz

    Cups 2 cup

    Pints 2 pints 

    Quarts 32 floz

    Gallon 1 gallon

Note: to convert smaller unit to larger must be divided

- Recipe convertion

1) Divided 

       Disired yield : original yield = convercion factor

2) Multiply conversion factor by the quality of each ingredient in the original recipe in the original recipe to get new designed yield

Example:

Cream of cauliflower soup

 Yield : 12 portions

3 lbs cauliflower, portion needed is 16 portions 

Formula ..   16:12= 1.33

So .. 3lbs x 1.33= 4 lbs of cauliflower

Note: The inventory that you should have fornfood on daily basis is 2-5% from the total sales.

Objectively introduce the principles of food cost control management, purchasing formulas + the APQ|EPQ|Yield % relationships.

- there are 3 prime cost in the food history, they are:

 1) Food USA ( 28-35%) NY ( 28-32%) you can not spend more than 32 cent from 1 dollar that you spend

2) Beverage 15-25%

3) Labor 15-25%

Cost of sales : sales = food cost 

** Back at the house labor should not more than 9-13% from the food sales ( not included executive chef, sous chef)

** Management/Administrator should not more than 1-2 % from the food sales

Difference between executive chef and che d'cuisine that executive chef has more than 1 responsibillity or restaurant than chef d'cuisine

- Calculating food cost percentage

    OPENING INVENTORY---> (+) purchases ---> (+/-) transfers ----> (-) closing inventory = TOTAL FOOD COST

- TOTAL FOOD PERCENTAGE 

  COST per portion : selling ( menu price ) = FOOD COST %

- THEORETICAL " menu pricing " FORMULA

  * calculating menu pricing 

    Food cost per portion : food cost % = SELLING MENU PRICE

i.e. $ 4.50 : 32% = $ 14 

- Calculating ( formula )

 

 = THE EPQ ( edible portion quantity )

   Including main item ( edible on the plate ) and usable trimming 

   APQ - trim loss = EPQ

  EPQ : APQ = yield % ---> related to the food costing

- USING THE YIELD % to calculate the APQ( as-purchased quantity )

   EPQ : yield % = APQ ---> prevent over or under purchasing 

- CALCULATING THE AS-PUCHASED unit cost of an ingredient/ item

  

   TOTAL AS-purchased cost : Total number of unit* of the item

          * unit : weight, volume, container, package

I.e. 1 case = 70 tomatoes 

Each tomato cost $ 25.50 --> 70:16

       $25.50:70= 35 cent

- CALCULATING THE YIELD OR TOTAl OF PORTION IN THE EPQ OF AN ITEM

   APQ x yield % = EPQ

   EPQ : portion size = total yield or total numbe of portion

** Standard US menu size 

    - 10 oz protein 

    - 2-3 oz vegetables

    - 2-3 oz starch 

    - 1-2 oz of sauce 

- Calculating the value of usable trimming (EPQ) / barely use

  

   COST per unit : yield % = The value of usable trimming (EPQ)