Formulas
The key calculations of restaurant management, explained step by step, with a calculator to practice with your own numbers.
Trim waste and loss
Trim waste percentage
How much of what you buy is lost when you clean it.
Waste factor
The number you multiply the clean quantity by to know how much to buy as purchased.
Gross quantity to buy
How much to buy as purchased so that, after cleaning, there's enough for every portion.
Equivalent clean price
Compare whether buying the product as purchased (with trim) or already clean is cheaper.
Cooking loss
How much weight a preparation loses when it is cooked.
Recipes and stock
Recipe costing
The cost of each ingredient, of the whole recipe and of each portion.
Cost of goods consumed
How much stock was used in the period, from the inventories and purchases.
Pricing
Pricing coefficient and selling price
The theoretical price of each product: cost × coefficient, plus taxes and fees.
Omnes' rules
Check whether your menu prices are well spread between cheap, medium and expensive.
Results
Income statement
Revenue minus costs for the month: how much the business earns before and after income tax.
Break-even point
How much you need to sell to cover every cost, and how much to earn what you want.
The premises
Dining room area
How many square meters of dining room you need for the number of covers you want.
Seating capacity of the premises
How many customers you can seat in a space based on its total area.
Rent vs. revenue
Check whether the rent is reasonable for what you sell.
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