Kitchen Financial Management Flashcards

A 10-pound salmon fillet purchase yields 7.5 pounds after fabrication. What is the yield percentage?

Answer: 75%

Yield percentage = usable weight ÷ purchased weight, so 7.5 ÷ 10 = 75%.

Which action is the best first step when a chef notices the monthly food cost percentage jumped from 30% to 35%?

Answer: Review invoices, inventory counts, and portioning records to find the cause

Diagnosing the variance through invoices, inventory, and portion audits identifies the root cause before corrective action.

Inventory turnover for a restaurant is calculated as:

Answer: Cost of goods sold divided by average inventory value

Inventory turnover = COGS ÷ average inventory, showing how many times stock is used and replaced in a period.

A banquet for 150 guests has a food budget of $2,250 per event. What is the maximum food cost per cover?

Answer: $15.00

Cost per cover = total food budget ÷ number of guests, so $2,250 ÷ 150 = $15.00.

Which of the following is a semi-variable cost for a kitchen?

Answer: Utilities with a base charge plus usage fees

Utilities combine a fixed base charge with a usage-based component, making them semi-variable.

Standardized recipes contribute to financial control primarily by:

Answer: Ensuring consistent portion sizes and predictable plate costs

Standardized recipes lock in yields and portions, keeping actual plate costs aligned with costing assumptions.

A dish sells for $24 with a plate cost of $7.20. What is its contribution margin in dollars?

Answer: $16.80

Contribution margin = selling price - variable food cost, so $24.00 - $7.20 = $16.80.