Calculate food costs of each menu item based on ingredient costs?
When composing an ‘Menu Item’ of its Bulk Items (ingredients) a Menu item cost is computed based on the Ingredient Cost * the Quantity used in the Menu item. If the cost of an ingredient goes up/down, the cost will be re-calculated. 13) Calculate gross profit per item based on food costs, calculate gross profit per item per day based on daily sales (so I could determine which items are most profitable for me)? If the costing of menu items are properly set up and maintained (updating cost of ingredients through receiving goods) then the sales by item report will reflect the accurate percentage of profit for each item sold. All of the figures are provided for you to compute an actual food cost: (Beginning Inventory Value + Purchases – Ending Inventory Value)/Sales.
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