How to calculate food cost for catering with smart ways
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Food cost is used by restaurant operators to determine how much money they make back on the sale of a dish compared to how much it costs to make that dish. One of our most popular side dishes is a potato casserole that we know we can only serve 30 people per full pan while almost every other side dish we can serve 50 like clockwork. Just enter your number of guests and the duration of your event to get started with this free tool.
It excludes all indirect expenses like marketing, administration, and finance costs.
It is a direct cost incurred on a product to sales in the market. Finally, divide the result into your total food sales. Calculate actual food cost for the week using the following food cost formula: Divide the total cost of your buffet by the number of covers (paying guests).