Ounces to grams: multiply by 28.35
Grams to ounces: multiply by 0.0352
Pounds to kilograms: multiply by 0.4536
Kilograms to pounds: multiply by 2.20462
Ensure each of your dishes helps you to achieve your profit targets. To calculate the sellout price of a plate to give you your required margin percentage, use the following formulas based on the cost price of the ingredients on the plate:
45% margin = plate cost x 214%
50% margin = plate cost x 235%
55% margin = plate cost x 261%
60% margin = plate cost x 294%
65% margin = plate cost x 336%
70% margin = plate cost x 392%
75% margin = plate cost x 470%
The following formula can help you calculate your plates’ cash profit margins:
Cash Profit Margin = Sellout Price Excluding VAT – plate cost
% Profit Margin = [Cash Profit Margin / Sellout Price Excluding VAT] x 100
If you'd like help seeking specific or improved profit margins from your dishes, please speak to your creed field sales or telesales representative or contact us using any of the methods below.
If you'd like help seeking specific or improved profit margins from your dishes, please speak to your creed field sales or telesales representative or contact us using any of the methods below.
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