Presentation is loading. Please wait.

Presentation is loading. Please wait.

OH 2-1 A Closer Look at Food Cost Controlling Foodservice Costs 2 OH 2-1.

Similar presentations


Presentation on theme: "OH 2-1 A Closer Look at Food Cost Controlling Foodservice Costs 2 OH 2-1."— Presentation transcript:

1 OH 2-1 A Closer Look at Food Cost Controlling Foodservice Costs 2 OH 2-1

2 OH 2-2 Chapter Learning Objectives Calculate food cost. Calculate food cost percentage. Explain the effect that changes in food cost and sales have on food cost percentage.

3 OH 2-3 Food Cost The actual dollar value of the food used in a foodservice operation Often referred to as “cost of food sold”

4 OH 2-4 Food Cost continued Includes the cost of food sold to customers Also includes the value of food that is given away, wasted, or even stolen

5 OH 2-5 Theft Increases Food Cost Employee theft can be difficult to prevent, but its control is vitally important to ensuring profitability.

6 OH 2-6 Reductions from Cost of Food Employee meals The actual cost of the food served to employees is subtracted from cost of food. Complimentary (“Comp”) meals The actual cost of the food that is given away (not its selling price) is subtracted from cost of food.

7 OH 2-7 Reductions from Cost of Food continued Grease sales Payments from sales of used oil or grease, bones, and fat scraps are subtracted from food cost. Transfers to other units If an operation has more than one unit, transfers TO another unit are subtracted from food cost. Transfers INTO a unit are added to its food cost.

8 OH 2-8 Bar Transfers Food to Bar Transfers The value of items transferred to the bar for making drinks is subtracted from food cost. Typical products transferred to the bar include nonalcoholic beverages, fruits, vegetables, spices, juices, and dairy products.

9 OH 2-9 Bar Transfers continued In a busy bar, the amount of food that is transferred from the kitchen to the bar can be significant.

10 OH 2-10 The Food Cost Formula Opening inventory + Purchases Total food available – Closing inventory Cost of food sold

11 OH 2-11 The Food Cost Formula in Use Opening inventory$5,000 +Purchases+$30,000 Total food available$35,000 –Closing inventory–$4,000 Cost of food sold$31,000

12 OH 2-12 Physical Inventory To accurately calculate cost of food sold, managers must take a physical inventory.

13 OH 2-13 Food Cost Formula Definitions Opening inventory Dollar value of the physical inventory at the beginning of an accounting period Purchases Dollar value of all food purchased (less any appropriate subtractions) during the accounting period Closing inventory Dollar value of the physical inventory counted at end of the accounting period

14 OH 2-14 The Food Cost Percentage Formula Food cost÷Sales=Food cost percentage

15 OH 2-15 The Food Cost Percentage Formula in Use Food cost÷ Sales= Food cost percentage $7,000 ÷ $25,000=0.28 or 28.0%

16 OH 2-16 Two Ways to Make a Decimal Conversion Method One Move the decimal two places to the right..35 = 35% Method Two Multiply by x 100 = 35%

17 OH 2-17 Food Cost Percentage Allows managers in one restaurant to compare their food usage efficiency to that of previous time periods Can be used to compare the food usage efficiency of one restaurant to another Allows comparison to the restaurant’s budgeted food cost percentage or other standard

18 OH 2-18 Food Cost Percentage continued Is the proportion of the restaurant’s sales that is used to pay for food Means “out of each dollar” A 35% food cost percentage means that “out of each dollar” of sales, the restaurant pays $0.35 for food. Must be controlled by management

19 OH 2-19 Costs and Sales Affect Food Cost Percentage Food cost is a variable cost, so it should increase when sales increase and decrease when sales decrease. If controls and standards are in place, food cost will go up and down in direct proportion to sales. If controls and standards are not in place, it will not!

20 OH 2-20 How Costs and Sales Affect Food Cost Percentage A food cost percentage is computed using both a food cost (the numerator) and sales (the denominator). An equal percentage increase (or decrease) in each of these will result in an unchanged food cost percentage.

21 OH 2-21 Ten Percent Increase in Sales and Cost of Food Original cost of food$1,000 Original sales$3,000 Food cost percentage33% With 10% increase in sales and food cost New cost of food$1,100 New sales$3,300 Food cost percentage33% Realigned numbers

22 OH 2-22 Ten Percent Decrease in Sales and Cost of Food Original cost of food$1,000 Original sales$3,000 Food cost percentage33% With a 10% decrease in sales and food cost New cost of food$ 900 New sales$2,700 Food cost percentage33% Realigned numbers

23 OH 2-23 The ABCs of Food Cost Percentage (A/B = C) Where: A = Food Cost B = Sales C = Food Cost Percentage 1. If A stays the same, and B increases, C decreases. 2. If A stays the same and B decreases, C increases.

24 OH 2-24 ABCs of Food Cost Percentage (A/B = C) continued 3. If A decreases, and B stays the same, C decreases. 4. If A increases, and B stays the same, C increases. 5. If A increases at the same proportional rate that B increases, C stays the same.

25 OH 2-25 Food Cost Percentage Should be controlled Should not be allowed to fall far below the restaurant’s standard

26 OH 2-26 Food Cost Percentage continued If food cost percentages are allowed to drop below the restaurant’s standards, the guests’ perceptions of value may be negatively affected.

27 OH 2-27 How Would You Answer the Following Questions? 1. The cost of employee meals should be ( subtracted/added ) to the cost of food before computing a food cost percentage. 2. A restaurant’s food cost percentage should increase when sales increase and decrease when sales decrease. ( True/False ) 3. Which best describes food cost as an expense? A. It is fixed B. It is semivariable C. It is variable D. It is noncontrollable 4. A manager’s job is to reduce the food cost percentage as much a possible. ( True/False )

28 OH 2-28 Key Term Review Closing inventory Food cost Food cost percentage Inventory Opening inventory Purchases Total food available

29 OH 2-29 Chapter Learning Objectives— What Did You Learn? Calculate food cost Calculate food cost percentage Explain the effect that cost and sales have on food cost percentage


Download ppt "OH 2-1 A Closer Look at Food Cost Controlling Foodservice Costs 2 OH 2-1."

Similar presentations


Ads by Google