Explanation of Menu Plan and Menu Cycle Costs

Total Cost of the Week:
The total cost of the week is calculated by summing the costs of all days within that week.

Formula:
Total Cost of the Week = sum (Cost of each Day)

Example:
If the costs for the days in a week are $100, $150, $200, $250, $300, $350, and $400, the total cost of the week would be:
[ 100 + 150 + 200 + 250 + 300 + 350 + 400 = $1,750 ]

Percentage of Weekly Budget:
This percentage is calculated by dividing the total weekly cost by the budget and multiplying it by 100.

Formula:
% of Weekly Budget =({Total Cost of the Week}/({Total Budget for the Week})*100

Example:
If the total budget for the week is $2,000:
% of Weekly Budget = ( {1,750}/{2,000})*100 = 87.5%

Day View

Total Cost of the Day:
The total cost of the day is calculated by summing the costs of all events within that day.

Formula:
Total Cost of the Day = sum(Cost of each Event)

Example:
If the costs for the events in a day are $50, $75, $100, and $125, the total cost of the day would be:
[ 50 + 75 + 100 + 125 = $350]

Percentage of Daily Budget:
This percentage is calculated by dividing the total cost of the day by the total budget for the day and multiplying by 100.

Formula:
% of Day = ({Total Cost of the Day}/{Total Budget for the Day})*100

Example:
If the total budget for the day is $400:
% of Day =({350}/{400}) *100 = 87.5%

Events

Total Cost of the Event:
The total cost of the event is calculated by summing the costs of all items within that event.

Formula:
Total Cost of the Event = sum (Cost of each Item)

Example:
If the costs for the items in an event are $10, $20, $30, and $40, the total cost of the event would be:
[ 10 + 20 + 30 + 40 = $100]

Percentage of Event Budget:
This percentage is calculated by dividing the total cost of the event by the total budget for the event and multiplying by 100.

Formula:
% of Event = ({Total Cost of the Event}/{Total Budget for the Event})*100

Example:
If the total budget for the event is $120:
% of Event = ({100}/{120})*100 = 83.33%

Total Cost of the Menu Cycle:
The total cost of the menu cycle is calculated by summing the costs of all weeks within that cycle.

Formula:
Total Cost of the Menu Cycle = sum (Cost of each Week)

Example:
If the costs for all weeks in a cycle are $2,000, $3,000, $2,500, and $3,500, the total cost of the cycle would be:
[ 2,000 + 3,000 + 2,500 + 3,500 = $11,000]

Percentage of Menu Cycle Budget:
This percentage is calculated by dividing the total cost of the menu cycle by the total budget for the menu cycle and multiplying by 100.

Formula:
% of Menu Cycle} =({Total Cost of the Menu Cycle}/{Total Budget for the Menu Cycle})*100 

Example:
If the total budget for the cycle is $12,000:
%of Cycle = ({11,000}/{12,000})*100 = 91.67%

Average Plate Cost:
The average plate cost is calculated by dividing the menu cycle's total cost by the menu cycle's total headcount.

Formula:
Average Plate Cost = {Total Cost of the Menu Cycle}/{Total Headcount of the Menu Cycle}

Example:
If the total cost of the menu cycle is $11,000 and the total headcount for the menu cycle is 220:
Average Plate Cost = {11,000}/{220} = $50