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Procurement math
Term | Definition |
---|---|
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 |