Cost: Determined by formula, recipe detail and cost card, butcher test, and/or cooking loss test
Sales price (S.P.): Menu sales prices Food cost percent (F.C. %): Cost ÷ Sales
price Total cost: Number forecast × Cost Total sales: Number forecast × Sales price
Changing sales prices Altering portion standards (sizes,
ingredients, and/or recipes) Adding or eliminating menu items
To see if a menu item has sold in greater quantities than forecasted
To determine the extent to which forecasts are wrong
To see the extent to which forecasting techniques can be improved
Actual cost percent: Ratio of actual cost of sales to total sales for a given period
Potential savings: Difference between actual and standard costs
Standard cost percent: Ratio of standard cost to actual dollar sales for a given period