Trade Calculations - Formulas

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Table of Contents


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


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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.

Multiply each ingredient amount by the conversion factor to calculate the ingredient amount necessary for the new yield.

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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

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Ingredient Costing

Ingredient cost = ingredient amount x purchase price per unit

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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 %

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Menu Price  

Menu price = total portion cost / food cost %

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Food Cost Percentage

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

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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)

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Trade Calculations
Last Modified March 2014, Garry Wall
Email to: grwall@shaw.ca