## Metric/Imperial Conversion Factors

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 Conversions

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.

## Yields Percentage and EP Costs

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 Costing

Ingredient cost = ingredient amount x purchase price per unit

## Portion Costing

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 Percentage

Food Cost % = (Portion Cost / Menu Price) x 100%

## Ratio Calculations

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)