Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to make food & Beverage cost ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make food & Beverage cost ?),it will help you,my kids.
how to make food & Beverage cost ?
I need fomulas for food & beverage costing
How to I make F&B budget & formula
Staff uniform-%
staff food %
staff salary%
medical expensive %
other allowance expensive %
pls Kindly help out me
Answer:
Hi. I'm a food and beverage manager. These parameters vary according to the type of facility you are managing. For an independant restaurant (not a franchise or chain, and not part of a hotel or resort), I suggest the following GENERAL guidelines.
Food cost should be approximately 30%, which includes NON-ALCOLIC beverages.
Beverage cost should be about 15%
Labor cost should be about 30%
Uniforms, Staff Meals, Vacations, Sick days; all should be factored into labor cost
What medical expenses? Insurance benefits? need more info.
Other allowances? rent/mortgage, electricity, gas, water, waste disposal, taxes and accounting, licenses, fees, insurances (fire, liability, unemployment, social security, sales, etc). Most of these are fixed or regular expenses and can forecast accurately monthes in advance.
Labor cost is a direct result of staff cost divided by revenues. Overstaffing causes higher than average cost.
Food cost is the cost of all food, disposables, and waste divided by total revenues.
Remember that there will be staff on the payroll not directly involved with production of product or service.... dishwashers, cashiers, hostesses, bartenders, cleaning people, etc. That said, staffing needs to attended to and managed on a daily basis to control cost of labor against higher or lower than anticipated revenues. FOH and BOH.
Food cost relies on accurate menu pricing and purchase supervision, as well as efficient use of product and reduction of waste (throwing things out because they went bad or were over-prepped or didnt sell). You're paying for it whether you sell it or not.
I hope this helps. For more info, email me via Answers.
have you been toa buisness adviser?
staff salary!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to make food & Beverage cost ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make food & Beverage cost ?),it will help you,my kids.
how to make food & Beverage cost ?
I need fomulas for food & beverage costing
How to I make F&B budget & formula
Staff uniform-%
staff food %
staff salary%
medical expensive %
other allowance expensive %
pls Kindly help out me
Answer:
Hi. I'm a food and beverage manager. These parameters vary according to the type of facility you are managing. For an independant restaurant (not a franchise or chain, and not part of a hotel or resort), I suggest the following GENERAL guidelines.
Food cost should be approximately 30%, which includes NON-ALCOLIC beverages.
Beverage cost should be about 15%
Labor cost should be about 30%
Uniforms, Staff Meals, Vacations, Sick days; all should be factored into labor cost
What medical expenses? Insurance benefits? need more info.
Other allowances? rent/mortgage, electricity, gas, water, waste disposal, taxes and accounting, licenses, fees, insurances (fire, liability, unemployment, social security, sales, etc). Most of these are fixed or regular expenses and can forecast accurately monthes in advance.
Labor cost is a direct result of staff cost divided by revenues. Overstaffing causes higher than average cost.
Food cost is the cost of all food, disposables, and waste divided by total revenues.
Remember that there will be staff on the payroll not directly involved with production of product or service.... dishwashers, cashiers, hostesses, bartenders, cleaning people, etc. That said, staffing needs to attended to and managed on a daily basis to control cost of labor against higher or lower than anticipated revenues. FOH and BOH.
Food cost relies on accurate menu pricing and purchase supervision, as well as efficient use of product and reduction of waste (throwing things out because they went bad or were over-prepped or didnt sell). You're paying for it whether you sell it or not.
I hope this helps. For more info, email me via Answers.
have you been toa buisness adviser?
staff salary!
correctness,It's Non-profit and only for informational purposes.
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