April
Total Food Sales		$475,000
Beginning Food Inventory	$ 23,660.00
Purchases	$ 21,000.00
	$ 25,800.00
	$ 23,880.00
	$ 28,000.00
	$ 28,000.00
Total Food Available
End Inventory	$ 16,500.00
Total expended food
employ meals	$ 2,850.00
comp meals	$ 1,220.00
Total non-paid meals
Total cost of food inventory
Food Cost Percentage
Guest Covers	34,320
Average Check
Seats	220
Seat Turnover
Cost of Labor	$141,663
Labor Costs
Cost of Beverages	$48,990
Beverage Revenue	$223,998
Beverage Costs

All bold marks are questions

Total Food Availablecalculate all the food that came into the operation - Beginning inventory plus purchases

End Inventory (given)

Total Expended Food - Subtract the ending inventory from the Total Food Available

Determine total food given away - Add employ meals (given) tocomp meals (given) to determine Total non-paid meals

Total cost of food inventory - Subtract total non-paid meals from Total Expended Food

Food Cost Percentage - Divide Total Cost of Food inventory by Total Food Sales - You will get a percentage.

Guest Covers given

Average Check - Divide Guest Covers into Total Food Sales

SeatsSeat Turnover - Determine Total Seats in the restaurant by multiplying seats by days in the month - Divide Total Seats into Guest Covers to get Seat Turnover

Cost of Labor - Divide labor costs (given) by Total Food Sales (given)

Labor Costs - Divide Labor Costs (given) by Total Food Sales (given)

Cost of Beverages - Beverage Costs divided by Beverage revenue