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23 terms

Culinary Math Formulas

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desired yield / original yield
scaling factor based on yield
original amount * scaling factor
new ingredient amounts in scaled recipes
ep quantity / ap quantity
yield percentage
ep quantity / yield percentage
as-purchased quantity
ap quantity * yield percentage
edible-portion quantity
desired yield / total baker's percentage
weight of main ingredient based on desired yield
weight of main ingredient * baker's percentage
weight of an ingredient in a formula
weight of ingredient / weight of main ingredient
baker's percentage
ap cost / number of units
as-purchased unit cost
ap unit cost / yield percentage
edible-portion unit cost
as cost / menu price
menu-item food cost percentage
total food costs / total food sales
overall food cost percentage
as cost / target food cost percentage
target price (food or beverage)
as cost / menu-item food cost percentage
menu price (food or beverage)
number of units * ap unit cost
inventory value
beginning inventory value + food and beverage purchases - ending inventory value
cost of goods sold
total revenue - total expenses
profit/loss
original revenue * (100% + percent increase)
new revenue
(new revenue - original revenue) / original revenue
percent increase
total revenue - cost of goods sold
gross profit
gross profit - operating expenses
net profit
fixed expenses / (100% - variable expense percentage)
break-even point
fixed expenses + (total revenue * variable expense percentage)
total expenses (estimate)