Question 1: 1 Given opening inventory $1,500, additional purchases between opening and closing inventories $700, spoilage and complimentary meals $150, closing inventory $800, labor cost $1,000, food sales $ 4,000.
Please calculate the following F&B operating ratios
Food cost ($):
Food cost ratio (%):
Labor cost ratio (%):
Contribution Margin ($):
Question 2. There are 70 seats capacity in a casual dinner and there are 140 guests coming in and generating $3,500 revenue during Thursday lunchtime. Please calculate the average check and number of turns.