Journal
Plain answers for restaurant owners.
One question in each article. The answer comes first, then the working, then the page of Mise that does it for you.
How do you calculate food cost per dish and for the month?
Food cost is what the food costs you as a share of what it sells for. For one dish, add the cost of every ingredient on the plate and divide by the menu price. For the month, take the food you had at the start, add what you bought, subtract what is left, and divide by food sales.
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How do you calculate a ++ menu price?
A ++ price is the menu price before two extras. The service charge goes on first, then the tax. The sum is what the guest pays. To work backwards, divide the amount the guest should pay by both rates together, and print what is left. Whether tax also applies to the service charge depends on where you trade.
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