10 formulas for food cost, purchasing, and waste

1. Usable cost = purchase cost / actual yield.
2. Yield % = usable weight / purchased weight x 100.
3. Waste % = waste / total purchases x 100.
4. Waste value = wasted units x unit cost.
5. Purchase variance = current price - historical price.
6. Supplier impact = purchase variance x monthly volume.
7. Inventory coverage = stock on hand / average daily usage.
8. Inventory turns = period consumption / average inventory.
9. Updated recipe cost = sum of ingredients at current prices.
10. Negotiation savings = old price - new price across real volume.

The fastest operators review yields and recipe costs before blaming demand. Margin leaks usually start in prep, waste, and uncontrolled buying.