Plate Costs Report

The Plate Cost Report is a managerial report that calculates the costs of producing each Breakfast, Lunch or Snack by site.

Management can use this information to monitor productivity and to determine where the costs for each meal are being incurred. For example, if one site has a high plate cost, you can see if the extra costs are due to increased food expense or employee costs.

• It shows the actual number of meals served and converts them to Meal Equivalents based on the ratios that are set up in Administration: Meal Equivalents.

• It calculates the cost to produce each type meal or snack, by site, and gives a cost breakdown by expense category.

• Site assignments for expense accounts are set up in Manage Account.

• Expense Categories are assigned to accounts under Manage Account.

• Check the Site Id boxes to be included on the report.

Date Range

• Select the fiscal year from the Fiscal Year dropdown list.

• Select a date range from the From/To fields.

• Click Print. 

SAMPLE PLATE COST REPORT

This report is for one school, from September to October.

Upper Table

The top part of the report shows the number of Meals Served from participation data, the Meal Equivalent ratios (that are set up under Administration), calculated number of Meal Equivalents during the report period, and the Percent that the meal represents out of all meals served.

Lower Table

This displays the Expenses, by Category, for the report period and allocates them based on the Percents established in the top section.

• Expense Categories are assigned to accounts under Manage Account.

Breakfast Example:

• The area outlined in red gives the Breakfast Percent calculation:
  • 3429 actual meals were served. That number is divided by the Meal Equivalent Ratio of 2 which gives 1714.50 Meal Equivalents for Breakfast.
  • 1714.50 Breakfast Meal Equivalents is divided by 22592.53, which is the total number of Meal Equivalents in all groups combined, resulting in 7.60% as the Breakfast Percent.
• The area outlined in green applies that percent to the total Employee Costs:
  • The total Employee Costs for the report period is $30,461.92.
  • Multiplying that amount by the Breakfast Percent of 7.60% results in $2,315.11, which is the portion of Employee Costs that is allocated to breakfast.
  • Then we divide that amount by the actual number of breakfast meals to get 0.68 as the Employee Cost per Plate for breakfast.
• The area outlined in purple lists the costs from all categories and the total Cost per Plate.
  • Adding up all the costs by category, we get a total Breakfast Plate Cost of $1.40 during the selected report period.

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FIN version 9 Help, revised 08/2018