# Quick Answer: How Do You Calculate Food Inventory?

**Calculate actual food cost for the week using the following food cost formula:**

- Food Cost Percentage = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
- Beginning Inventory = $15,000.
- Purchases = $4,000.
- Ending Inventory = $16,000.
- Food Sales = $10,000.

## How do you calculate food quantity?

Multiply the total number of guests over 12 by one and a half pounds to calculate the total amount of food needed to feed the older people. For example, 50 guests over 12 would require 75 pounds of food. Add the food weights together from both groups to get the total amount of food needed to feed the guests.

## What is the correct formula for food inventory turnover?

The inventory turnover ratio formula is the cost of goods sold divided by the average inventory for the same period.

## How do you calculate food cost in a restaurant?

Let’s examine this formula more closely:

- Calculate what it costs for you to make a dish (a.k.a. Total Cost of Dish).
- Find out Price of Dish to Customer.
- Divide Total Cost of Dish Per Serving by Price of Dish to Customer.
- Multiply your answer by 100 to find out your Food Cost Percentage Per Dish.

## How do you calculate serving size for homemade food?

Divide the Recipe into Servings. Once you know how much the entire finished dish weighs, divide the weight by the number of servings, which is usually listed in the recipe (“serves six,” or “serves eight,” for example). Round the result to an easy-to-remember number to find the average serving size.

## What is food cost formula?

The actual food cost formula is Starting inventory value + Total value of new purchases – Ending inventory value = Actual food cost.

## How do I calculate inventory?

The basic formula for calculating ending inventory is: Beginning inventory + net purchases – COGS = ending inventory. Your beginning inventory is the last period’s ending inventory.

## How do you calculate inventory value?

Inventory values can be calculated by multiplying the number of items on hand with the unit price of the items.

## How do you calculate inventory days?

To calculate inventory days, you can use the formula:

- Inventory days = 365 / Inventory turnover.
- Inventory turnover = Cost of products sold/Inventory.
- Inventory days = 365 x Average inventory.

## How do you calculate food selling price?

Your selling price should include all costs plus the profit you would like to earn. Food Costing in Practice

- A restaurant has a target food cost percentage of 33%.
- Their newest recipe was calculated to have a food cost of $25 per portion.
- Applying the 33% rule, the target selling price = $25 divided by 0.33 = $75.75.

## What are steps in calculating recipe cost?

How To Calculate Recipe Costs – Step by Step Tutorial

- Step 1: Write down the recipe ingredients and quantities.
- Step 2: Fill in prices for ingredients that were used “whole”.
- Step 3: Calculate Bulk Produce Items.
- Step 4: Use Package Labels to Calculate Partial Ingredient Costs.
- Step 5: Estimate Costs for Herbs and Spices.

## How do you get 30% food cost?

The average food cost for most restaurants is around 25-35%. If you use 30%, you get $2.50 divided by 30% for a total of $8.33. Because that’s a strange number, you could either price the dish at $8.50 or $9.00.

## How do you calculate per serving?

Divide the total price by the number of servings to get the price per serving.

## How do you calculate servings per container?

After determining your serving size you can then determine your servings per container. You simply divide the container size by the serving size. If your container holds 2-5 servings you must round to the nearest half serving. If the your container holds 5 or more you can round to the nearest whole serving.