labor haurs/day far triar tine If there are 32 covers (melals) with 5372.40 in total sales, what is the guest check arerage? Menu pricine: Nenu price cost m actual food cost + tabor + variable costs + fued costs + profit: Most accurate, but this can be tirme consuming Factor method: Food cost percentage is a part of the actual cost-may pre-determine a percentage for business and then determine cost of renu itern based on the mark up factor. Mark up factor: 100%f/ food cost The higher the food cost pereentage, the lower the foctor 30 f F F-factor 3.33 4os FC-foctor 2.5 Sushi may actually have a 203 FC as lobor has to be more - so you are going to mark up 5 X What are the markup factor and selling price of a ham sandwich if food cosf percent is 40 and raw food cost is 5.90 ? Answer: Food cost x markup factor = selling price Answer Another self-check: if your check average is $4.28, and your food cost % goal is 40%, what does your food cost need t be limited to? (Does not account for variable costs- increases in food prices/labor etc) Answer: Prime cost= raw food cost + direct labor cost (time consuming) FTE =40 hours per week Divide total labor hours scheduled by 40 to determine FIE's Practice Financials labor haurs/day far triar tine If there are 32 covers (melals) with 5372.40 in total sales, what is the guest check arerage? Menu pricine: Nenu price cost m actual food cost + tabor + variable costs + fued costs + profit: Most accurate, but this can be tirme consuming Factor method: Food cost percentage is a part of the actual cost-may pre-determine a percentage for business and then determine cost of renu itern based on the mark up factor. Mark up factor: 100%f/ food cost The higher the food cost pereentage, the lower the foctor 30 f F F-factor 3.33 4os FC-foctor 2.5 Sushi may actually have a 203 FC as lobor has to be more - so you are going to mark up 5 X What are the markup factor and selling price of a ham sandwich if food cosf percent is 40 and raw food cost is 5.90 ? Answer: Food cost x markup factor = selling price Answer Another self-check: if your check average is $4.28, and your food cost % goal is 40%, what does your food cost need t be limited to? (Does not account for variable costs- increases in food prices/labor etc) Answer: Prime cost= raw food cost + direct labor cost (time consuming) FTE =40 hours per week Divide total labor hours scheduled by 40 to determine FIE's Practice Financials