WEEKLY A LA CARTE RECORD SHEET
Week Ending__________________________

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	WEEKLY TOTALS	

MENU ITEMS	ON HAND
Start        End	
SOLD	ON HAND
Start        End	
SOLD	ON HAND
Start       End	
SOLD	ON HAND 
Start       End	
SOLD	ON HAND
Start       End	
SOLD	
Sold

Prep..

TOTAL
	Selling Price	Total Value	Unit Cost	Total Cost	

																					

																					

																					

																					

																					

																					

																					

																					

																					
GRAND TOTAL																					

SNP-99C (Rev. 10/01)

LABOR

_______________ X _______________ + _______________ = _________________
 Labor Hours for	  Hourly Wage		     Payroll		Total Labor for
        Week					 Related Costs		       Weeks

SUPPLIES – Weekly

ITEM	Used	Unit Cost	Total Cost	

				

				

1.  Total Value				__________

2.  A La Carte Money Collected	__________

			Difference	__________
					________________________

Total Food Cost	A. _________

Total Labor Cost	B. _________

Total Other Cost	C. _________

	Total A La Carte Costs (A+B+C)	D. _________

	A La Carte Money Collected		E. _________
	
	Profit/Loss  (E-D)			F. _________
						    ______________________

This form is designed for daily use.  Records of a la carte costs must be maintained and kept on file for three years.  All programs have the option of developing their own format for these records.  This form is intended to serve only as a guide.

Menu Items – Preprint all items regularly sold.  Write in all others.

On Hand:
Start – Enter the number of items prepared or the number of single service items on the serving line at the start of service.
End – Enter the number of items remaining on the serving line at the end of service.

Sold – Enter the difference between the number of starting and ending items.

Total Prepared/Sold – Enter the total prepared for the week for school made items by adding On Hand Start for each day of service.  For single service items leave blank.  Enter the total sold for the week for both school prepared items and single service items by adding the numbers sold each day of service.

Selling Price – The unit price charged should be preprinted.

Total Value – Multiply the total number of items sold by the selling price charged for each item to obtain the total dollar value of the items sold.

Unit Cost – Enter the actual food cost of each item; i.e., the amount the program pays to buy or prepare the item.  This should be preprinted when the cost will not vary.

Total Cost – Multiply the unit cost by the total number prepared (school-made items) or the total number sold (single service items) to determine the total cost of each item.

Grand Totals – Enter the sums of the total value and total cost of all items.
***********************
Labor – Enter the number of labor hours spent on the a la carte program weekly.  Multiply this figure by the hourly labor cost.  Payroll related costs (i.e. social security, fringe benefits, etc.) should be included and a percentage for this can be used.  If you do not know what the actual percentage is, use 20%.  This will determine the total weekly labor cost.
************************
Supplies – (Other Costs)

	Item – All paper supplies regularly used should be preprinted.
	Used – Designate items for a la carte use only.  Whenever a package, box, or roll is 
Op                                 opened, record it as used.
Unit Cost – Enter unit cost of each item.  This should be preprinted when the cost will
         not vary.
	Total Cost – Multiply the unit cost by the total number used.