gold buffet cost summery /individual

cold buffet items cost 481.9104

hot kitchen items cost 886.5254

pastry kichen items cost 102

injera 33

bread 5.18

total cost 1508.6158

cost/individual 150.86158

sales at 30% cost 502.871933333333

suggested price 550

10% s.c + 15% vat 695.75

food cost 27.4293781818182

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0
 buffet (two ) cold kitchen costing 10pax
no Items unit amount yield price/kg recipe price
lolly rose g 24.6 20 18 0.36
freezey g 24.6 20 20 0.4
white onion g 96 80 30 2.4
red cabbage g 33.6 30 40 1.2
cucumber g 31 25 28 0.7
white cabbage g 49.6 40 8 0.32
carrot g 276 230 20 4.6
pimento g 54 50 48 2.4
avocado g 174 120 18 2.16
haricot bean (red) g 40 40 40 1.6
haricot bean (white) g 30 30 40 1.2
mixed pickels g 40 40 52 2.08
tomato g 184.5 150 15 2.25
green olive g 30 30 226.12 6.7836
black olive g 30 30 217.18 6.5154
comombert g 60 60 113.04 6.7824
brie cheese g 250 60 113.04 6.7824
feta cheese g 60 60 1905 114.3
crackers g 40 40 250 10
tuna g 60 60 338.38 20.3028
egg g 4 4 3.48 13.92
fillet (for cold cut) g 660 500 184 92
nile purch (cold cut) g 660 500 121.56 60.78
potato g 1044 900 6.5 5.85
green beans g 216 200 14 2.8
mozorella g 150 150 243.74 36.561
chicken mortodella g 80 80 200 16
vinegerate ml 200 200 67 13.4
french deressing ml 250 250 70.18 17.545
thousend island dressing ml 150 150 98.22 14.733
lemon juice ml 345.6 80 21.06 1.6848
zucchini g 250 200 25 5
egg plant g 260 250 14 3.5
salt g 50 50 25 1.25
peper g 5 5 750 3.75
total yield 4734
total cost /consumption 481.9104
 HEREBED VINEGERETTE 114 portion
NO ITEMS UNIT amountprice/amountprice/recipe
onion g 600 720 10 7.2
garlic g 400 444.8 63.62 28.30
chili g 350 378 25 9.45
tomato g 800 960 20 19.2
corriander g 150 193.5 28.16 5.45
parsely g 150 201 30.22 6.1
salt g 200 200 25 5
pepper g 25 25 750 18.75
mustard g 200 200 272.9 54.58
oil ml 1500 1500 52 78.00
vinigar ml 1500 1500 24.02 36.03
water ml 1000 1500 0 0
TOTAL 268.03
TOTAL YIELD =4000ml
cost/liter =67 birr

THREE CITRIUS VENEGERATE 57 PORTION

NO ITEMS UNIT yield amountprice/amountprice/recipe
lemon Juice ml 250 1000 21.6 216
grape Juice mk 300 1000 20 200
orange Juice ml 450 1000 35 350
dijon mustard g 200 200 272.9 545.8
honey g 300 300 229.56 688.68
olive oil ml 300 300 330.05 990.15
corn oil ml 400 400 60 240
salt g 25 25 20.01 5.0025
white pepper g 3 3 750 22.5
TOTAL 325.81
TOTAL YIELD =2000 ml
cost/litter= 162.90
frenchdressing 100 portion
NO ITEMS UNIT yield amountprice/amountprice/recipe
garlic g 275 302.5 63.62 19.24505
onion g 500 600 10 6
water gml 2000 2000 0 0
corn flour g 100 100 31.43 3.143
l vinegar ml 1000 1000 24.02 24.02
1mayonaise g 1774 1774 107.24 190.24376
white pepper g 3 3 750 2.25
salt g 30 30 25 0.75
total cost/recipe 245.65
 Total yield =3500ml
cost/litter = 70.18

Thousend Ice-land dressing 107 portion

NO ITEMS UNIT yield amount price/kg price/recipe
pimento g 1000 1080 44.98 48.5784
mayo ml 1774 1774 107.24 190.24376
katchup g 1368 1368 80.4 109.9872
vinegar g 500 500 24.02 12.01
salt g 15 15 25 0.375
pepper g 3 3 750 2.25
0
0

total cost/recipe 363.44

Total yield = 3750ml
cost/liter= 98.22

mixed pickels

NO ITEMS UNIT amount price/kg price/recipe

couliflower g 1200 1584 30 47.52
carrot g 1450 1740 20 34.8
onion g 800 960 10 9.6
pimento green g 330 343.2 48 16.4736
pimentored g 400 432 60 25.92
pimento yelloe g 200 208 60 12.48
water ml 5000 5000 0 0
vinegar ml 2000 2000 24 48
cinamon stick g 120 120 160 19.2
black pper corn g 30 30 750 22.5
salt g 50 50 25 1.25
0

total cost/recipe 237.74

total yield=4580g
cost/kg =52 birr
 buffet (two) hot kitchen costing 10pax
no Items unit yield amount price/kg recipe price
telapia fish g 700 924 135 124.74
garlic g 30 36 63 2.268
butter g 80 80 200.8 16.064
dill g 15 18.45 134 2.4723
corriander g 20 24 28 0.672
chives g 15 17.4 151 2.6274
lemon ml 50 221.5 25 5.5375
beef fillet g 1000 1320 185 244.2
chicken g 1200 1200 95.65 114.78
milk g 200 200 21 4.2
lazagna g 100 100 40 4
provoloni cheese g 150 150 245.54 36.831
onion g 150 180 10 1.8
zucchini g 70 82.6 25 2.065
eggplant g 80 83.2 12 0.9984
pimento 50 55 48 2.64
tmato g 200 224 12 2.688
potato g 600 696 6.5 4.524
cream ml 120 120 180 21.6
lamb g 800 1016 130 132.08
cabbage g 60 71.4 8 0.5712
carrot g 180 216 20 4.32
garlic g 40 48 63 3.024
chili g 25 26.75 25 0.66875
turmeric g 10 10 180 1.8
oil ml 150 150 51 7.65
ginjer g 15 18.45 84.22 1.553859
local butter g 80 80 280 22.4
berbere g 20 20 140 2.8
pcs local chicken g 600 600 120 72
egg pcs 10 10 3.48 34.8
mixed ethiopian spices g 5 5 490 2.45
pepersauce ml 50 50 114 5.7
total yield 6875
total cost /consumption 886.525409
 pepper corn sauce
NO ITEMS UNIT amount price/kg price/recipe
500g onion g 600 10 6
150g garlic g 165 62.63 10.33395
320g crushed peper corn g 320 211.4 67.648
500ml red wine ml 500 95.65 47.825
3000ml demi-glace ml 3000 36.24 108.72
150ml brandy ml 125 54.74 6.8425
50g butter g 50 200.8 10.04
1600g flour g 160 21.41 3.4256
50g fresh rosemary g 50 20 1
25g salt g 25 25 0.625
2g peper g 2 750 1.5
120ml cream ml 120 173.91 20.8692
Totalcost/recipe 284.83
totalyield =2.5 liters
cost/liter =114 birr
 boiled butter cream
INGRIDIENTS UNIT AMOUNT PRICE/kg price/recipe
milk ml 3000 24 72
sugar g 1000 16 16
15 egg(30 egg youlk) pcs 15 3.91 58.65
corn flour g 200 92 18.4
vanilla g 10 862.6 8.626
flour g 100 8.5 0.85
TOTAL COST/RECIPE 174.526
COST/Kg 36.02187822

strawberry tart 30 pcs

INGRIDIENTS UNIT AMOUNT PRICE/kg price/recipe
flour g 250 21 5.25
butter g 125 200 25
icing suger g 125 48 6
baking powder g 5 171 0.855
egg pcs 2 3.48 6.96
strawberry g 500 60 30
pastry cream g 200 36.02 7.204
butter cream g 100 123.16 12.316

total cost/recipe 93.585

cost /portion 3.1195

profeterolls 20 pcs
INGRIDIENTS UNIT AMOUNT PRICE/kg price/recipe

flour g 250 21 5.25

butter g 125 200 25
suger g 10 16 0.16 WHIT
salt g 2 25 0.05 INGRIDIENTS
water ml 500 0 0 40 egg
pastry cream g 200 36.02 7.204 1000g sugar
butter cream g 100 123.16 12.316 1000g flour
total cost /recipe 49.98
cost/portion 2.499
 checoolate swiss roll spong
INGRIDIENTS UNIT AMOUNT PRICE/kg price/recipe

egg 40000 3.91 156.4

sugar 1000 16 16 pastry kitche
flour 800 8.5 6.8 no
cacao powder 200 400 80

TOTAL COST/RECIPE 259.2

COST/ONE TRAY 64.8

coffee cake total c
INGRIDIENTS UNIT AMOUNT PRICE/kg price/recipe fruit co
500g butter cream 500 123.16 61.58
500g pastry cream 500 36.02 18.01
140g chantely cream 140 93.76 13.1264 pastry cost summery
15g nes coffee 15 678 10.17
1 tray swiss roll 1 64.8 64.8
300ml sugar syrup 300 3.2 0.96

TOTAL COST/RECIPE168.6464

COST/PICE 4.21616

opera cake
INGRIDIENTS UNIT AMOUNT PRICE/kg price/recipe

500g pastry cream 500 36.02 18.01

500g butter cream 500 123.16 61.58 total cost/10 pax =1

280g chantelly cream 280 93.76 26.2528

70g cacao powder 70 400 28
1 white swiss roll 1 45.24 45.24
.5 checoolate swiss roll 0.5 64.8 32.4
300ml sugar syrup 300 3.2 0.96

TOTAL COST/RECIPE212.4428
COST/PICE 5.31107
 PASTRY CREAM (4845g)
INGRIDIENTS UNIT yield AMOUNT PRICE/kg price/recipe
milk ml 3000 3000 24 72
sugar g 1000 1000 16 16
egg pcs 15 15000 3.91 58.65
corn flour g 200 200 92 18.4
vanilla g 10 10 862.6 8.626
flour g 100 100 8.5 0.85
TOTAL COST/RECIPE 174.526
COST/Kg 36.02187822

CHANTLEY CREAM ( yields 1413g)

INGRIDIENTS UNIT AMOUNT PRICE/kg price/recipe
chantely cream powder 500 264.99 132.495
water 1000 0 0

TOTAL COST/RECIPE 132.495

COST/Kg 93.76857749

SUGAR SYRUP (1.5 liter)

INGRIDIENTS UNIT yield AMOUNT PRICE/kg price/recipe
sugar g 300 300 16 4.8
water ml 1500 1500 0 0
cinamon g 5 5 120 0.6
lemon g 65 65 25 1.625

TOTAL COST/RECIPE 4.8

COST/LITER 3.2

WHITE SWISS ROLL spong (4 TRAY)

ingridients unit AMOUNT PRICE/kg price/recipe price/recipe
egg pcs 40000 3.91 156.4 156.4
sugar g 1000 16 16 16
flour g 1000 8.5 8.5 8.5

TOTAL COST/RECIPE 180.9 180.9

 COST/ONE TRAY 45.225

pastry kitchen fruit costing 100pax

Items unit amount price/kg recipe price
water melon g 10000 14300 20 290
orange g 3000 3690 35 138.6
grape g 2000 2680 25 66
papaya g 5000 6300 20 135

total cost /100 pax 629.6

fruit cost/individual 6.296

pastry cost summery

strawberry tart 3.11

profiterols 2.5

coffee 4.2

checoolate cake 4.3

fruit cost/induvidual 6.29

cost/portion 10.2

total cost/10 pax =102

this portion is enough for two and cost/portion =10.2