Site name: Key Operating Ratios for Restaurants URL: http://www.wku.edu/~hrtm/wiley/foodratio Background information: Comparisons of these indicators with earlier operating results and with the budget provide important clues to an operation’s problems or success.

Exercises: Based on the Key Operating Ratio formulas in Chapter 4 of the textbook and the sample data on the above Web page, calculate:

a. Average sale per guest

b. Average check

c. Average number of guests per check

d. Food cost percentage

e. Beverage cost percentage