Recipe Costing Template sample
Recipe: Broccoli and Stuffing Casserole
Restaurant: Hickory Lodge
Author: Chef Thomas Date:
Number of Portions: 4 Cost Menu Price:
Serving Size: 3 Cost per Portion: Food Cost % Budget:
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: #VALUE! Ideal Selling Price:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
For common Yields use these tools: Produce Yields Fruit Yields Fish Yields
Recipe Quantity (EP) Yield Costing
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield %
Fresh Broccoli Florets
Eggs (Beaten)
Onion (Chopped)
Condensed Cream of Mushroom Soup
Dry Bread Stuffing Mix
Butter
Cheddar Cheese
Procedure:
16-Feb-2012 Food Cost % Budget is your budgeted food cost %
Menu Price: $5.00
Food Cost % Budget: Food Cost % Actual is the food cost % for this recipe. Change the
30.0%
Food Cost % Actual: Selling Price or ingredient costings and this % will change.
Ideal Selling Price:
Edible Portion Cost Ideal Selling Price =
Spice Yields
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a
reference point to help determine the Selling Price you want
eld Costing Recipe
based upon food cost, margin, and sales mix.
EP$ / Unit Cost
#VALUE!
Recipe Costing Template sample
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 4 Cost Menu Price:
Serving Size: 3 Cost per Portion: $1.96 Food Cost % Budget:
Unit of Measure Per Person: Cost per Recipe: $7.83 Food Cost % Actual:
Margin per Portion: $3.04 Ideal Selling Price:
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
For common Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit
Barbecued Chicken 0.2 kg $15.00 kg 91% $16.48
Spinach 0.02 kg $4.00 kg 97% $4.12
carrot 0.03 kg $1.50 kg 98% $1.53
Asparagus 0.04 kg $10.00 kg 70% $14.29
Seasame Seeds 0.02 kg $8.00 kg 95% $8.42
Lemon 0.00 kg $2.10 kg 100% $2.10
Greek Seasoning 0.00 kg $4.00 kg 100% $4.00
Mint Leaves 0.03 kg $2.00 kg 80% $2.50
Olive Oil 0.40 kg $6.00 kg 100% $6.00
Capsicum 0.03 kg $2.40 kg 85% $2.82
Cucumber 0.04 kg $1.90 kg 90% $2.11
Snow Pea Sprouts 0.02 kg $5.00 kg 100% $5.00
Cheese 0.05 kg $18.00 kg 100% $18.00
Procedure:
16-Feb-2012 Food Cost % Budget is your budgeted food cost %
$5.00
40.0% Food Cost % Actual is the food cost % for this recipe. Change the
39.2% Selling Price or ingredient costings and this % will change.
$4.90
tion Cost Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a
reference point to help determine the Selling Price you want
Recipe based upon food cost, margin, and sales mix.
Cost
$3.30
$0.08
$0.05
$0.57 $4.90
$0.17 $0.07 $19.58
$0.01
$0.02
$0.08
$2.40
$0.08
$0.08
$0.10
$0.90
