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# Procurement math

TermDefinition
Contribution Margin Selling Price (aka Sales) - Variable Cost
Contribution Rate Contribution Margin / Sales
Variable Cost Sales price per unit x variable rate
Reorder Point (Normal Usage x Time frame until next delivery) + safety factor
Percent Yield Edible Portion / Raw Product (aka AP Cost)
Percent Yield when calculating cost AP cost / EP cost
Food Cost Factor Cost of raw food ingredients / Selling price of item
Contribution Rate 1 - Variable Rate
Break Even Point - in Units Fixed Costs / Contribution Margin
Break Even Point - in Dollars Fixed Costs / Contribution Rate
Math for Reorder Point - in steps - first part (the multiplication) is Q - second part (W): safety factor percent x Q - final answer: Q + W
Calculating Pricing Factor 100 / (x food cost percent)
Calculating Selling Price Pricing Factor x Raw Food Cost
Scoop numbers number of scoops in a quart (and there's 4 quarts in a gallon)
Figuring out Scoop number (given ounces) 32 / given ounces = # scoop
AP cost EP / % yield
Created by: SaMar16