Buffet cost algorithm is to calculate the cost of relevant ingredients and services under a certain number, and then allocate it to each dish at a ratio.
Specific calculation method:
1. Firstly, the raw material configuration of each dish is counted, and the raw material ratio determines the cost of the dish;
2. Price the cost of dishes according to the market price of raw materials, and calculate the total cost of dishes; 3. Calculate buffet kitchen costs, including chef costs, kitchen equipment and other miscellaneous items;
4, calculate the cost of desktop service, that is, find out the cost of each desktop attendant;
5, calculate the cost of cashier service, that is, calculate the cost of cashier staff; 6. According to the actual purchase quantity of dishes, the cost of raw materials, kitchen cost, desktop service cost and cashier service cost are equally divided accordingly, and the cost of each dish is calculated.
Buffet cost = Buffet standard X buffet cost rate
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The cost accounting of the buffet industry is that all the materials purchased in the month are recorded in the main business cost, the inventory is taken at the end of the month, and the main business cost is deducted according to the amount after the inventory.
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There are many kinds of food and beverage products, and different accounting methods should be adopted according to the different production methods and color varieties of kitchen products in the accounting, so as to improve the accuracy and scientific cost accounting.