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INVENTORY AND FOOD COST

MONTH END INVENTORY AND FOOD COST

Managing your food cost also has a lot to do with managing your end of month inventory.  Do you count items by the sheet-to-shelf or by the shelf-to-sheet method?  Which one is better?  We explain the difference in Taking Inventory.

Are all of your food credits and transfers entered correctly?  Do you track them?

Do you verify the information on your month end inventory balance sheet?  This is extremely important if you want to be on top of your game in controlling your month end inventory accuracy.

 

FOOD COST CALCULATION

Month End Food Cost Calculator
The inventory food cost tool is an Excel sheet which will calculate your period end inventory. End of period (usually either weekly or monthly) Food Cost Calculation is as follows:

(Beginning Food Inventory + Purchases + Transfers In – Transfers Out – Credits – Ending Food Inventory) / Sales

Explanation:

  • Beginning Food Inventory is the value of the food you had at the beginning of the period, which generally is also your ending inventory for the previous period.
  • Purchases is new food purchases for this period (do not include paper, chemicals, equipment, etc…only food purchases)
  • Transfers In is for establishments which transfer product from one venue to another, or perhaps from the bar to the kitchen
  • Transfers Out is product transfered to another venue, or perhaps to the bar
  • Credits can be a variety of things including vendor credits for bad/wrong product, marketing credits, rebates, etc
  • Ending Food Inventory is the value of your food inventory at the end of the period
  • Sales is your food sales

Sales may be either Food Sales only -or- Food & Beverage Sales depending upon your operation’s accounting method.

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Chefs and Kitchen Managers the yield percentage of various produce

This chart gives Chefs and Kitchen Managers the yield percentage of various produce after trim loss. Use the produce yield chart to calculate your food cost and ordering more accurately. Trim loss includes: seeds, skins, stems, etc.

Average Produce Yields From Whole Product To Usable Product

Item Yield Item Yield Item Yield
Asparagus 56% Lettuce 24 ct. cello 85% Peppers, Bell Yellow 83%
Avocado 72% Lettuce Boston 24 ct. 75% Peppers, Bell Green and Red 65%
Beans, Green or Wax 88% Lettuce clean & Trim 4/6 ct. 89% Potato Idaho 100 ct. 81%
Beans, Lima 39% Lettuce Green leaf/24 ct. 67% Potato Red Bliss “A” 81%
Beets 76% Lettuce Red Leaf 24 ct. 67% Potato Russet 100 ct. 81%
Bok Choy 67% Lettuce Romaine 24 ct. 67% Potato Yukon Gold”A” 81%
Broccoli 14 ct. 61% Lettuce, Chopped Romaine 99% Radish, Daikon 70%
Broccoli Crowns 95% Lettuce, Endive Belgium 63% Radishes Cello 14/1# 63%
Broccoli Florettes 95% Lettuce, Escarole 74% Rutabagas 85%
Broccolini Lettuce, Pre cut salad mix 98% Salad Dressings (avg. / gal) 95%
Brussels sprouts 74% Mushroom Button 97% Scallion 48 ct. 70%
Cabbage Green 79% Mushroom Button ex. Lrg. 97% Spinach Baby 92%
Cabbage Red 79% Mushroom Button Fancy 97% Spinach Cello Untrim 12/10 oz. 74%
Carrots – peeled 97% Mushroom Button Med. 97% Spinach Trimmed 4/ 2.5# 92%
Carrots Baby Peeled 61% Mushroom Oyster 97% Squash Acorn 66%
Carrots Jumbo 82% Mushroom Portabello 90% Squash Butternut 66%
Cauliflower 12 ct 55% Mushroom Shitake 97% Squash Green(Zucchini) 95%
Celery 24 ct. 75% Okra 78% Squash Hubbard 66%
Chard 77% Olive, Kalamata pitted 95% Squash Yellow (summer) 95%
Cucumbers Select Pared 73% Onion Jumbo Yellow 89% Sweet Potato 80%
Cucumbers Select Unpared 95% Onion Jumbo – Red 89% Tomatoes 5×6 91%
Eggplant 81% Onion Med – Red 89% Tomatoes 6×6 91%
Endive, chicory, escarole 74% Onion Whole Peeled 99% Tomatoes Cherry 12/ct. 95%
Fennel 60% Onions, Green 92% Tomatoes Sundried 99%
Garlic Peeled 5# Jars 95% Parsnips 85% Turnips 81%
Ginger Root 80% Peas, green 38% Yams 81%
Herb, Cilantro 75% Peas-Snap 85%
Kale 74% Peas-Snow 85%
Leeks 12 ct. 75% Peppers Orange Holland 83%
Lemon Grass 80% Peppers Suntan 83%