# How do you calculate edible portion costs?

The portion cost is determined by **multiplying the cost of a usable kg by the portion size**. Using the correct units is very important. The portion size should be converted into kilograms or pounds as the cost per usable kg has been found.

## How do you calculate portion cost?

Portion cost – The cost of the serving size for that ingredient, calculated using the following formula: **Portion size x unit serving cost**.

## How do you calculate food cost?

**How to Calculate Food Cost Per Serving (or Food Cost Per Menu Item):**

- Food Cost Per Dish = Food Cost of Ingredients x Weekly Amount Sold.
- Total Sales Per Dish = Sales Price x Weekly Amount Sold.

## How do I calculate food cost in Excel?

Quote: *Starts by pressing the equals key. And then I want to take the price per pound and divide it by 16. Hit enter and it is a dollar 13 an ounce so I've now I've added this item into my inventory.*

## What should food cost percentage be?

around 28-32%

In the restaurant industry, a general rule of thumb is to keep food cost percentages around **28-32%**. However, this is more of a guideline and less of a universal rule for every restaurant. Average food cost percentage differs between quick service restaurant concepts and fine dining as well as different cities.

## What is the formula for selling price per piece?

Divide the total cost by the number of units bought to obtain the cost price. Use the selling price formula to find out the final price i.e.: **SP = CP + Profit Margin**.

## How do you calculate cost per unit example?

Unit cost is determined by **combining the variable costs and fixed costs and dividing by the total number of units produced**. For example, assume total fixed costs are $40,000, variable costs are $20,000, and you produced 30,000 units.