##### Asked by: Ingrid Aurrekoetxea

asked in category: General Last Updated: 27th February, 2020# How do you calculate meal equivalents?

- Step 1: Convert Catered
**Meals**to ME. Catered**Meals**Sales DIVIDED by Market Basket Price. $1,200 ÷ $3.20. - Step 2: Convert Nourishments to ME. # of nourishments DIVIDED by ME # for nourishments* 600 ÷ 3.
- Step 3: Add All ME together. ADD: Resident
**meals**+ catered + nourishments =**Meal Equivalents**for January. 6,500 + 375 + 200.

People also ask, how is meals per labor hour traditionally calculated?

MPLH can be **determined** for a school site by dividing the total **meal** equivalents for a given time period by the total number of productive paid **labor hours** for the same time period. Divide the total **meal** equivalents by the desired number of MPLH to determine the total **labor hours** needed **per** day.

Additionally, how are food service staffing needs determined? 1.4 The CDM **determines staffing requirements** based on the number of staff needed to produce the number of meals provided (Productivity Standards), FTEs, and the overtime **needs**. They take into consideration the type of **meal service** (tray vs. plate), the kitchen layout, the quality of the menu items (pre-prepared vs.

Also question is, what is a meal equivalent?

The **meal equivalent** is a statistical tool used to convert all **meals** and cash sales to a standard unit of production, in this case a reimbursable student lunch. It is not a unit of production, but it allows SFAs to equate all **meals** and other sales to a standard.

What is the labor cost per meal?

Divide labor cost by total operating costs For example, if labor costs **$9,000** per month and total operating cost is $15,000 per month, divide **$9,000** by $15,000 to get 0.6. Multiply by 100. This final number is your restaurant's labor cost percentage.