VOLUME CONVERSION
| 1 fl oz = 28.4 ml | ||
| 1 Gal (imp) = 4.5 L | ||
| 1 Gal (US) = 3.6 L |
| C = (F - 32) * 5/9 | alternate: | C = (F - 32) ÷ 1.8 |
| F = (C * 9/5) + 32 | alternate: | F = (C * 1.8) + 32 |
Recipe conversion factor = desired yield / given yield
If the portion size changes, use the total yield.
example
given yield is 35 portions of 185 gr and we desire 50 portions of 230 gr.
Conversion factor = (50 x .230) / (35 x .185)
Conversion factor = (11.50) / (6.475)
Conversion factor = 1.77606
Conversion factor = 1.78
Multiply each ingredient amount by the conversion factor to calculate the ingredient amount necessary for the new yield.
AP: As Purchased Portion
EP: Edible Portion
Percentage of yield = (EP / AP) x 100%
example:
Percentage of yield = (Cooked weight / Uncooked weight) x 100%
EP price = (AP x cost) / EP or AP cost / yield %
example #1:
EP Price = (5 kg x $5.50 / kg) / 3.8 kg = $27.50 / 3.8 kg = $7.24 / kg
example #2:
EP Price = $5.50 / kg / 76% = $7.24
Yield required = Number of portions x portion size
example:
Yield required = 35 portions x 185 gr = 6475 gr = 6.475 kg
Raw weight required = cooked (or trimmed) weight / percentage of yield
example:
Raw weight required = 6.475 kg / 75% = 6.475 / .75 = 8.63 kg
Ingredient cost = ingredient amount x purchase price per unit
Portion cost = sum of amount costs / recipe
yield (number of portions)
Total portion cost = portion cost + additional costs
Portion cost = Menu Price * Food Cost %
Menu price = total portion cost / food cost %
Food Cost % = (Portion Cost / Menu Price) x 100%
Gross Profit = Revenue - Food Cost (cost of goods sold)
Gross Profit = Labour cost + Overhead + Net Profit
$NP = $GP - $LC = $OH
Everything is a percentage of Revenue (Sales)
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Last Modified November 2012, Garry Wall
Email to:
grwall@shaw.ca
