Plate Cost, How To Calc.. Plate Cost 1. Determine the menu items. 2. Determine the specific ingredients for each item or recipe. 3. Determine the cost.

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Presentation transcript:

Plate Cost, How To Calc.

Plate Cost 1. Determine the menu items. 2. Determine the specific ingredients for each item or recipe. 3. Determine the cost for each item as purchased. 4. Determine the cost for each recipe on the menu. 5. Determine the cost per portion of each recipe/item.

Plate Cost Item cost as purchased ÷ Unit of measure = cost per unit of measure Cost per unit of measure ÷ amount per recipe = cost of ingredient per recipe Cost of ingredient per recipe + all ingredients = cost of recipe

Plate Cost Cost of recipe ÷ Number of servings yielded by recipe = cost per serving Cost per serving of all menu items totaled = cost per meal MAKE SURE YOU INCLUDE EVERYTHING OFFRED AS PART OF THE REIMBURSABLE MEAL.

Example Ham 4/2.5 lbs is $26.52 Bread 10/24 count is $21.25 Mustard 200/5.5 g is $6.09 Mayo 200/12 g is $17.05 $0.33/2 oz. Serving $0.18/2 slices $0.03/pc $0.09/pc Recipe: Ham Sandwich, with mayo and mustard 2 oz. of ham and one PC of Mustard and Mayo So the total “Recipe” cost is $0.63

Non-program food cost  The cost of food that is used for meals or A La Carte sales that are not part of a reimbursable meal.

Non-Program Food Cost Avg. B’fast plate cost (X) total # B’fast served = total B’fast food cost Avg. lunch plate cost (X) total # lunch served = total lunch food cost Avg. snack cost (x) total # snacks served = total snack food cost Total B’fast food cost + total lunch food cost + total snack food cost = Total program food cost Total Food cost – total program food cost = Non-program food cost You will need to know what time frame you are going to look at. Ensure that ALL amounts are for the same time frame.

Excel Plate Cost Calculation  Data you will need to complete the form 1. Total food cost for the facility/district you are looking at. 2. Total Non-food cost for the same facility/district you used for Food Cost. 3. A La Carte Sales Totals 4. Total number of reimbursable (claimed) Breakfast, Lunch and snacks served.

Total Food Cost Defined  All Food items purchased.  Include all food items.  Will include milk and produce as well.  This will include snacks.  Don’t include any other expenses such as disposable plates, utensils, chemicals, etc.

Total Non-Food Cost Defined  Anything that you pay for that is not a food item.  Labor dollars  Chemicals  Small wares  Paper/disposables  Indirect expenses

Questions