There is a huge array of information associated with food cost control, so much so that managing your food cost can be as elusive and mysterious as the legendary Dragon Fish. To get a handle on the complexity of the challenge facing chefs, read the Forty Thieves of Foodcost article for a primer on the various issues related to managing your operation's culinary bottom line. To help in the fight of controlling your food budget Chefs-Resources provides a number of food cost tools including free prep worksheets, formulas, explanations of applied food cost tools/valuations, and so on. Be sure to check out the free Declining Balance Worksheet, our explanation of Inventory Turns, and the very useful Excel Food Cost Calculation File which is available for free download.
Managing your food cost also has a lot to do with managing your end of month inventory. Do you count items by the sheet-to-shelf or by the shelf-to-sheet method? Which one is better? We explain the difference in Taking Inventory.
Are all of your food credits and transfers entered correctly? Do you track them?
Do you verify the information on your month end inventory balance sheet? This is extremely important if you want to be on top of your game in controlling your month end inventory accuracy.
Do you leave your food cost fate in the hands of the accounting department? Or do you verify their numbers (never trust someone else with your fate, always know your numbers). Use the Food Cost Calculation File (free download) to track all of your month end numbers and verify the numbers which accounting has.
End of Month Food Cost Calculation is as follows:
(Beginning Food Inventory + Purchases + Transfers In - Transfers Out - Credits - Ending Food Inventory) / Sales
Sales may be either Food Sales only -or- Food & Beverage Sales depending upon your operation's accounting method.
Click to download this free Excel Food Cost Calulator. Fill in the blue spaces and the math is calculated for you.
Paul Smith III [220.127.116.11] said on Jun 16:
THANK YOU ! I was amazed that you provide this information, free of charge. Its good to know cuilinary proffetionals "real ones" are out there. Your humble thanks Paul Smith III
SomeGuy [18.104.22.168] said on Jun 25:
Great tools...thanks for sharing.
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