How do you calculate edible portion price?

How do you calculate edible portion price?

The portion cost is determined by multiplying the cost of a usable kg by the portion size. Using the correct units is very important. The portion size should be converted into kilograms or pounds as the cost per usable kg has been found.

How do you calculate total portion cost?

Portion cost: The cost of the serving size for that ingredient, calculated using the following formula: Portion size x unit serving cost.

How do you calculate standard portion?

A standard portion cost is simply the cost of the ingredients (and sometimes labour) found in a standard recipe divided by the number of portions produced by the recipe.

How do you calculate recipe cost?

An easy way to calculate your costs is to:

  1. Write down all of the ingredients in a recipe.
  2. Determine the cost of each ingredient in total (whether it be a 10lb bag or not)
  3. List how many grams of each ingredient you have in a recipe.
  4. Divide the total cost of the ingredient by the grams of each ingredient.

What is the edible portion?

Used in food composition tables to indicate that the data refer to the part of the food that is usually eaten—e.g. excluding skin or pips of fruit and vegetables, bones in meat and fish. From: edible portion in A Dictionary of Food and Nutrition »

What is edible portion quantity?

Edible Portion Quantity (EPQ): The weight, volume, or count of the product after it has been cleaned, peeled, or prepared (fabricated) and is ready for use. This factor can be determined mathematically as the difference between APQ and EPQ.

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.

What is edible portion?

How do you calculate food cost per plate?

Food Cost Per Dish = Food Cost of Ingredients x Weekly Amount Sold. Total Sales Per Dish = Sales Price x Weekly Amount Sold.