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 The Food Cost Data Screen
The food cost data screen is where you break down the case of
product into units of portion so that it can be used in the recipe and menu item
costing The best and most accurate way to break down the case of product
into food cost units is to use the weight of the product. The weight of
the product can be determined by looking on the side of the case or on the side
of each box inside the case and multiplying that weight times the number
of units in the case. The reason for using the weight is that all products are
sold by weight and this gives the most accurate measure and cost per portion. A
good example is a case with 6 cans of green beans. A number 10 can of green
beans holds approximately 600 ounces of usable product and there are 6 cans in
a case, therefore you would have 600 ounces to a case. You would enter the unit
of measure as ounces and the number of units in a case as 600. If the product
was a case of chicken breast, each of which weighed 4 ounces and there were 40
chicken breast to a case, you would enter the unit of measure as each and the
number of units in a case would be 40. By using either ounces or pieces you have
a far more accurate food cost and cost per portion. After entering the unit of
measure and the number of units in the case, the next field is the yield where
you would enter the percentage of usable product in the case. To determine the
amount of usable product in the case, take the drained weight of green
beans
or the pounds of meat after it has been trimmed. The amount of left over product
that is actually usable gives you a true food cost.
Scroll down for more information on
how it works.
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When costing out a recipe or menu item the best
and most accurate method is to break down the case into either ounces or pieces
such as 4oz. Chicken Breast. This gives you a true food cost because measures
such as cup or a half cup of a product is just ball park. Any time you change
the price per case of any product, the food cost or portions are automatically
recalculated to reflect the current and correct cost using the RMS program. A
good example of this is a recipe that calls for a cup of molasses. Most programs
consider a cup to be 8oz. of product and a half cup to be 4oz. The problem is
that a cup of molasses weighs about 18oz. and a cup of sifted flour weighs about
2½ oz. Since almost all food products now are really sold by weight, the only
true food cost is to use the products usable weight to calculate the actual cost
of a portion. Every product you buy from a #1 can of green beans to a case of
chicken breast has a weight on it telling you how much product is in it. The
yield percentage factor is the net weight or the amount of usable product after the fat is
trimmed or the excess water or juice is drained off. The product that is left is
the usable product that you can cook or add as an ingredient. Divide the net
weight by the cost of the case and you have a true portion cost. Then divide the
total ingredients that you have combined in a recipe or as a menu item and
divide that by the selling price using the Menu Costing tool and you have an
accurate true food cost.
Using the RMS software to change the
price of a case of any product in your inventory changes all the recipes and menu items automatically, recalculates and
shows the correct food cost and profits.
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