Food Service Industry Specialists - Performance Benchmarking FAQ

Sales Ratios

Food Cost as a percentage of Sales

The raw material costs calculated as a percentage of the total sales turnover.

Gross Margin as a percentage of Sales

The profit/loss after taking the raw material cost from the sales turnover, calculated as a percentage of sales.

Payroll as a percentage of Sales

All payroll costs calculated as a percentage of the sales turnover.

Sundry Costs as a percentage of Sales

Total of all sundry, miscellaneous and other costs with the exception of fee/profit, depreciation/capital loan payback and commission paid back to the client, calculated as a percentage of sales turnover.

Caterer Fee/Profit as a percentage of Sales

The caterer's fee or profit earned, calculated as a percentage of the sales turnover.

Revenue Ratios

Food Cost as a percentage of Revenue

The raw material costs calculated as a percentage of the revenue.

Gross Margin as a percentage of Revenue

The profit/loss after taking the raw material cost from the sales turnover, calculated as a percentage of revenue.

Payroll as a percentage of Revenue

All payroll costs calculated as a percentage of the revenue.

Sundry Costs as a percentage of Revenue

Total of all sundry, miscellaneous and other costs with the exception of fee/profit, depreciation/capital loan payback and commission paid back to the client, calculated as a percentage of the revenue.

Caterer Fee/Profit as a percentage of Revenue

The caterer's fee or profit earned, calculated as a percentage of the revenue.

Tailored Benchmarks

For more detailed benchmarks tailored to your needs please contact Tippins Consulting Limited: vic@tippinsconsulting.com

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