1.4 The CDM determines staffing requirements based on the number of staff needed to produce the number of meals provided (Productivity Standards), FTEs, and the overtime needs. They take into consideration the type of meal service (tray vs. plate), the kitchen layout, the quality of the menu items (pre-prepared vs.
Accordingly, how do you calculate meal equivalent factor?
Determining Actual Meals Served: ✓ Cost out floor stock, tube feedings, catering, and cafeteria costs and divide by the market basket price to determine meal equivalents. ✓ Meal Equivalents (ME) can vary greatly, as it depends on what each CDM counts as a meal.
Additionally, what are labor hour meals? The number of meal equivalents (MEQs) served per labor hour represents the primary measure of productivity and production. MPLHs are calculated based on actual productive, paid labor hours assigned to a site.
Considering this, how is meals per labor hour traditionally calculated?
MPLH can be determined for a school site by dividing the total meal equivalents for a given time period by the total number of productive paid labor hours for the same time period. Divide the total meal equivalents by the desired number of MPLH to determine the total labor hours needed per day.
What is a meal equivalent?
The meal equivalent is a statistical tool used to convert all meals and cash sales to a standard unit of production, in this case a reimbursable student lunch. It is not a unit of production, but it allows SFAs to equate all meals and other sales to a standard.
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What is the labor cost per meal?
Divide labor cost by total operating costs For example, if labor costs $9,000 per month and total operating cost is $15,000 per month, divide $9,000 by $15,000 to get 0.6. Multiply by 100. This final number is your restaurant’s labor cost percentage.
How do you calculate food cost per meal?
Calculate your actual food cost for the week. To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales. For our example, let’s say Beginning Inventory = $10,000; Purchases = $2,000; Ending Inventory = $10,500; Food Sales = $5,000.