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Inventory
Food Cost Report
The Food Cost Report will tell you your Sales and Wastes vs. your Costs, per recipe, and Total.
Menu Item Number
and Name
*
Cost Percentage
Cost Percentage =
1. The food cost for each ingredient in the Recipe.
((Inv. Item Cost divided by Inv. Item Conversion Factor) * Recipe Quantity)*
Menu Item Sales Count
2. The cost of each ingredient is added to get the Total Cost for the Menu Item
3. The total cost for the menu item is divided by the gross revenue for the
menu item to get the Cost %
Sales Qty and Revenue
of the Menu Item
Waste Quantity for the
Menu Item
(Finished Product)
- 36 -
FS-3600 PC WorkStation
Total Cost for the
Menu Item (Recipe)
Cost Percentage
*
(See Below)
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