FSB 110 · Foodservice Practice
Session 6 · Hour 1 · What the plate costs
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What the plate costs
Food cost 30%. Contribution 7,000. Plates to quiet rent 429. Yield sample 70%.
Name the number
0/4
What left the till to make the plate.
What you can use after peel, bone, and thaw.
Price minus the walking cost. What pays the rent.
No win, no loss. Count the plates to there.
CheckWrite the unit. Then the yield. Then the plates to quiet rent. Food cost % = cost / price × 100. Break-even = fixed / contribution.