Period Food-Cost Percentage
Actual period food-cost percent and the variance from theoretical, from the inventory count (beginning + purchases - ending) and food sales -- the gap that is waste, theft, over-portioning, and price creep.
Formula and source
COGS = beginning inventory + purchases - ending inventory; food cost % = COGS / food sales x 100; variance = actual - theoretical (in points and dollars).
Standard restaurant-accounting identity (NRA / restaurant P&L practice, by name).
Audience
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Posture
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