`"Selling Price" = IFC / IFCP `

Enter a value for all fields

The Food Selling Price calculator computes the selling price of a food item denoted by the food cost over its food cost percentage.

INSTRUCTIONS:  Choose units and enter the following:

• (IFC)  Price of the item of food.
• (IFCP) Percent of the food item's cost allocated to the basic food commodity.

Food Selling Price (FSP):  The calculator returns the price in U.S. dollars. However, this can be automatically converted to compatible units via the pull-down menu.

Example

The production of strawberry jam is such that the cost of strawberries is 68% of the total production cost (ifcp), and strawberries cost $500 (ifc) for a 20 lb bulk box of freeze dried strawberries.  The resulting jam should cost $735.29. 

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Hospitality Calculators

• Average Cost per Room - Average expense per room for a period of time.
• Average Daily Rate - Average daily income rate for rooms rented
• Average Sales per Guest Forecast - Forecast based on total forecast and guest count forecast.
• Break-Even Point in Guests Served - Computes the number of guests needed to break even based on fixed costs and margin per guest.
• Contribution Margin per Guest - Computes the margin per guest based on selling price per guest and variable cost per guest.
• Contribution Marge Percent - Computes the percent of contribution margin based on the Selling Price percent and the Variable Cost percent.
• Cost of Food Consumed - Computes the cost of food based on inventory change and purchases.
• Estimated Room Expenses -  Computes the estimated annual expense of rooms based on the expense per room and number of rooms.
• Food Cost Percent for a Restaurant - Computes the percent of costs associated with food for a restaurant.
• Food Selling Price - Computes selling price based on Item Food Cost and percent allocated to food commodity.
• GOPPAR - Gross Operating Profit Per Available Room - Computes the profit based on the gross profit and the total rooms available.
• Guest Count Forecast - Guest count forecast based on last year's and an expected increase.
• Percent Sales Variance - Computes the percentage of the difference in sales in two periods. 

Resource:

• Dopson, Lea R., and David K. Hayes. Managerial Accounting for the Hospitality Industry. Hoboken, NJ: Wiley, 2009. Print