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    SV435 - Supply Chain in Restaurant Management - 07.03.21

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    Jesse Drake
    This document discusses calculating food costs for restaurant menu items. It explains that cost of goods sold (COGS) includes the direct costs to produce goods like ingredients and excludes indirect costs like overhead. COGS is deducted from revenue to calculate gross margin. The document provides a template to calculate the cost per unit of ingredients including yield loss. It demonstrates using the template to calculate the COGS for a sample menu item and determine the selling price needed to achieve the standard food cost percentage range.

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    SV435 - Supply Chain in Restaurant Management - 07.03.21

    Uploaded by

    Jesse Drake
    33 views13 pages
    This document discusses calculating food costs for restaurant menu items. It explains that cost of goods sold (COGS) includes the direct costs to produce goods like ingredients and excludes indirect costs like overhead. COGS is deducted from revenue to calculate gross margin. The document provides a template to calculate the cost per unit of ingredients including yield loss. It demonstrates using the template to calculate the COGS for a sample menu item and determine the selling price needed to achieve the standard food cost percentage range.

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    SV435_Supply Chain in Restaurant Management_07.03.21

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    This document discusses calculating food costs for restaurant menu items. It explains that cost of goods sold (COGS) includes the direct costs to produce goods like ingredients and excludes indirect costs like overhead. COGS is deducted from revenue to calculate gross margin. The document provides a template to calculate the cost per unit of ingredients including yield loss. It demonstrates using the template to calculate the COGS for a sample menu item and determine the selling price needed to achieve the standard food cost percentage range.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    33 views13 pages

    SV435 - Supply Chain in Restaurant Management - 07.03.21

    Uploaded by

    Jesse Drake
    This document discusses calculating food costs for restaurant menu items. It explains that cost of goods sold (COGS) includes the direct costs to produce goods like ingredients and excludes indirect costs like overhead. COGS is deducted from revenue to calculate gross margin. The document provides a template to calculate the cost per unit of ingredients including yield loss. It demonstrates using the template to calculate the COGS for a sample menu item and determine the selling price needed to achieve the standard food cost percentage range.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 13

    Food Cost Calculation

    RECAP - Restaurant Management Overview


    Key Learning

    • Brand Concept Story


    • Products and Packaging
    • Equipment, Utensil, Uniform
    • Layout and Decoration
    • Warehouse and Logistic
    • COGS
    • P&L Statement
    COGS
    Cost of goods sold (COGS) refers to the direct
    costs of producing the goods sold.

    • Cost of goods sold (COGS) includes all of the


    costs and expenses directly related to the
    production of goods.

    • COGS excludes indirect costs such as


    overhead and sales & marketing.

    • COGS is deducted from revenues (sales) in


    order to calculate gross margin. Higher COGS
    results in lower margins.
    Ingredients Cost and Yield Loss
    Transportation / Purchasing Cost Cost per unit include Yield loss
    Code Material Description Pictures Supplier Yield loss
    Storage Condition Cost Unit Cost Unit

    1 Pineapple Tarad Thai Room temperature 24.00฿ Kg 40% 40.00฿ Kg

    2 Watermelon Tarad Thai Room temperature 25.44฿ Kg 50% 50.88฿ Kg

    3 Cabbage Tarad Thai Room temperature 15.94฿ Kg 20% 19.93฿ Kg

    4 Carrot Tarad Thai Room temperature 23.74฿ Kg 30% 33.91฿ Kg

    5 Beef Rib Eye Slice 500 G Makro Frozen 410.00฿ Kg 0% 410.00฿ Kg


    Update
    Menu Item Family Pork Set

    COGS Template
    Code Ingredients Measurement Metrics Cost (Include Yield Loss) Unit COGS
    ผักกาดหอม 0.014 KG ฿ 38.31 KG ฿ 0.54
    นารูโตะมากิ 0.014 KG ฿ 170.07 KG ฿ 2.38
    ลูกชิน้ ปลาหมึก 0.015 KG ฿ 118.00 KG ฿ 1.77
    คามาโบโก 0.020 KG ฿ 141.67 KG ฿ 2.83
    ปลามาฮิ มาฮิ 0.045 KG ฿ 255.64 KG ฿ 11.50
    ปลาหมึกหอมลอก 0.020 KG ฿ 339.54 KG ฿ 6.79
    หนวด/ปี ก ปลาหมึก 0.010 KG ฿ 280.60 KG ฿ 2.81
    กุง้ ขาว 0.040 KG ฿ 350.76 KG ฿ 14.03
    เนื้อไก่สไลด์ 0.060 KG ฿ 90.37 KG ฿ 5.42
    เบคอน 0.040 KG ฿ 230.26 KG ฿ 9.21
    มันหมูแข็ง 0.010 KG ฿ 83.14 KG ฿ 0.83
    เส้นอูดง้ สุก 0.150 KG ฿ 46.29 KG ฿ 6.94
    ข้าวโพดอ่อน 0.028 KG ฿ 44.42 KG ฿ 1.24
    Carrot 0.010 KG ฿ 33.91 KG ฿ 0.34
    หมูสนั คอ 0.160 KG ฿ 185.01 KG ฿ 29.60
    ตับหมู 0.050 KG ฿ 132.86 KG ฿ 6.64
    Cabbage 0.100 KG ฿ 19.93 KG ฿ 1.99

    ฿ 104.88
    Selling price ฿ 459.00
    COGS 22.85%
    PROFIT AND LOSS STATEMENT

    • The profit and loss (P&L) statement is a financial


    statement that summarizes the revenues, costs, and
    expenses.

    • These records provide information about a


    company's ability or inability to generate profit.
    Standard Food Cost all you eat
    can
    ( buffet

    (
    owner need to source ingredient
    lowest
    price

    30 - 35% 25 - 30% 45 - 50%


    Standard Food Cost

    Dine in Take Home / Delivery


    ( stormed wires Take Away
    Standard Food Cost
    for take away

    Ingredients Ingredients +
    Packaging
    Group Work
    • Choose a menu with at least 10 ingredients and packaging
    • Source ingredients in the web and find purchasing cost
    (e.g. Makro, Talaadthai, Tops, Lotus, Big C)
    • Source packaging at dezpax.com
    • Use the given food cost template to calculate cost per unit
    include yield loss
    • Calculate COGS and set up selling price

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