Useful Calculations for Measurements and Margins

Converting Imperial and Metric Measurements

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

Margin Calculations

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%

Cash Profit Margin Calculator

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.

askcreed@creedfoodservice.co.uk 01452 857555 Become a customer