What is the food service term for the amount of money remaining from a food sale after subtracting the sold item's cost from its selling price?

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Quizplus · Accepted Answer

The food service term for the amount of money remaining from a food sale after subtracting the sold item's cost from its selling price is the contribution margin. This term is used to track the profitability of a menu item or the overall profitability of a restaurant. The check average refers to the average amount of money spent by a customer in a single visit. The food cost percentage is the percentage of the total revenue that is spent on the cost of food. The cost of food sold refers to the total cost of the food that was sold during a given period of time.

What Is the Food Service Term for the Amount of Money