- Metric/Imperial Conversion Factors

- Recipe Conversions

- Yields Percentage and EP Costs

- Ingredient Costing

- Portion Costing

- Menu Pricing

- Food Cost Percentage

VOLUME CONVERSION

WEIGHT CONVERSION

1 oz = 28.4 gr

1 lb = 454 gr

2.2046 lb = 1 kg

TEMPERATURE CONVERSIONS

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 March 2014, Garry Wall

Email to:
grwall@shaw.ca