Answer To: SITHKOP004 Develop menus for special dietary requirements Assessment Booklet STUDENT COPY Student...
Ishika answered on Jun 30 2021
Dietary Files Recipes/Coeliac Menu_Carrot cake oats.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 5 Cost Menu Price: $15.00
Serving Size: 150 Cost per Portion: $4.50 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $22.50 Food Cost % Actual: 30.0%
Margin per Portion: $10.50 Ideal Selling Price: $15.00
GST 10%: $13.64 Ideal including GST 10%: $16.50
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 9.14 $ 4.50 $ 4.09 $ 4.09 $ 0.95 $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 61% 30% 27% 27% 6% 91% 100%
Net Price w/out GST 67% 33% 30% 30% 7% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
Rolled oats 0.50 kg $10.00 kg 100% $10.00 $5.00 3.333333333
Plain Greek yogurt 1.00 $2.50 100% $2.50 $2.50 0.02225 833.3333333
Unsweetened milk of your choice 1.00 g/ml $9.00 g/ml 100% $9.00 $9.00 0.1666666667 1.666666667
Vanilla extract 1.00 g/ml $1.50 g/ml 100% $1.50 $1.50 0.009 6.666666667
Chia seeds 1.50 g/ml $0.00 g/ml 100% $0.00 $0.00
Honey 0.50 g/ml $1.50 g/ml 100% $1.50 $0.75 0.3
salt 0.50 g/ml $1.50 g/ml 100% $1.50 $0.75 566.6666667
Large carrot 3.00 g/ml $2.00 g/ml 100% $1.50 $0.75 50
Ground cinnamon 2.00 g/ml $0.50 g/ml 100% $1.50 $0.75 0.0085909091 50
Softened cream cheese 4.00 g/ml $2.00 g/ml 100% $1.50 $0.75 0.002475 8.333333333
Raisins 1.00 g/ml $10.00 g/ml 100% $1.50 $0.75 0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
In a medium-sized mixing bowl, mix all the ingredients and whisk them nicely.
Put the entire mixture into an airtight container
Refrigerate for at least four hours before eating
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 4 Cost Menu Price: $15.00
Serving Size: Cost per Portion: $5.52 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $22.09 Food Cost % Actual: 36.8%
Margin per Portion: $9.48 Ideal Selling Price: $18.41
GST 10%: $13.64 Ideal including GST 10%: $20.25
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 8.11 $ 5.52 $ 4.09 $ 4.09 $ (0.07) $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 54% 37% 27% 27% -0% 91% 100%
Net Price w/out GST 60% 40% 30% 30% -0% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $4.50 1 100% $4.50 $4.50 3.333333333
Lunch 1.00 1 $10.03 1 100% $10.03 $10.03 0.02225 833.3333333
Dinner 1.00 1 $7.56 1 100% $7.56 $7.56 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 7 Cost Menu Price: $15.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 64.2%
Margin per Portion: $5.37 Ideal Selling Price: $32.11
GST 10%: $13.64 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 4.00 $ 9.63 $ 4.09 $ 4.09 $ (4.18) $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 27% 64% 27% 27% -28% 91% 100%
Net Price w/out GST 29% 71% 30% 30% -31% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Coeliac Menu_Cinnamon Toast Morning Muffins.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 5 Cost Menu Price: $35.00
Serving Size: 150 Cost per Portion: $6.22 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $31.10 Food Cost % Actual: 17.8%
Margin per Portion: $28.78 Ideal Selling Price: $20.73
GST 10%: $31.82 Ideal including GST 10%: $22.81
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 35.00 $ 31.82 $ 10.50 $ 9.55 $ 9.55 $ 3.18 $ 32.77 $ 3.18
Cost per portion
$ 25.60 $ 6.22 $ 9.55 $ 9.55 $ 6.51 $ 31.82 $ 35.00
Actual
figures Customer price w/ GST 73% 18% 27% 27% 19% 91% 100%
Net Price w/out GST 80% 20% 30% 30% 20% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
baking powder 0.25 g/ml $12.00 g/ml 100% $12.00 $3.00 3.333333333
flour 0.20 g/ml $15.00 g/ml 100% $15.00 $3.00 0.02225 833.3333333
salt 0.50 g/ml $10.00 g/ml 100% $10.00 $5.00 0.1666666667 1.666666667
cinnamon 2.00 g/ml $3.00 g/ml 100% $3.00 $6.00 0.009 6.666666667
silken tofu 1.00 g/ml $8.00 g/ml 100% $8.00 $8.00
$0.00 0.3
butter 0.00 g/ml $7.00 100% $7.00 $0.00 566.6666667
vinegar 0.60 g/ml $9.00 g/ml 100% $9.00 $5.40 50
sugar 0.05 g/ml $4.00 g/ml 100% $4.00 $0.20 0.0085909091 50
espresso 0.05 g/ml $10.00 g/ml 100% $10.00 $0.50 0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Preheat oven to 400 degrees, grease the tin of muffin with vegan butter.
In the flour, process rolled oats. Add baking powder, cinnamon, and salt in the bowl and stir well.
In the blender, add tofu, espresso, vegan butter, sugar, and cider vinegar and blend until smooth.
Put the mixture into bowl and form batter.
Spoon the batter into muffin tins and bake at 400 degrees for 12 minutes, and serve.
Nutritional Value:
Hight in animal proteins, balanced in carbohydrates. Low GI, low in coholesterol, and high in vitamin C from lemons
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 4 Cost Menu Price: $35.00
Serving Size: Cost per Portion: $5.52 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $22.09 Food Cost % Actual: 15.8%
Margin per Portion: $29.48 Ideal Selling Price: $18.41
GST 10%: $31.82 Ideal including GST 10%: $20.25
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 35.00 $ 31.82 $ 10.50 $ 9.55 $ 9.55 $ 3.18 $ 32.77 $ 3.18
Cost per portion
$ 26.30 $ 5.52 $ 9.55 $ 9.55 $ 7.20 $ 31.82 $ 35.00
Actual
figures Customer price w/ GST 75% 16% 27% 27% 21% 91% 100%
Net Price w/out GST 83% 17% 30% 30% 23% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $4.50 1 100% $4.50 $4.50 3.333333333
Lunch 1.00 1 $10.03 1 100% $10.03 $10.03 0.02225 833.3333333
Dinner 1.00 1 $7.56 1 100% $7.56 $7.56 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 7 Cost Menu Price: $0.20
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 4817.1%
Margin per Portion: -$9.43 Ideal Selling Price: $32.11
GST 10%: $0.18 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 0.20 $ 0.18 $ 0.06 $ 0.05 $ 0.05 $ 0.02 $ 0.19 $ 0.02
Cost per portion
$ (9.45) $ 9.63 $ 0.05 $ 0.05 $ (9.56) $ 0.18 $ 0.20
Actual
figures Customer price w/ GST -4726% 4817% 27% 27% -4781% 91% 100%
Net Price w/out GST -5199% 5299% 30% 30% -5259% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Coeliac Menu_Cloud Eggs.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 5 Cost Menu Price: $10.00
Serving Size: 150 Cost per Portion: $16.90 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $84.50 Food Cost % Actual: 169.0%
Margin per Portion: -$6.90 Ideal Selling Price: $56.33
GST 10%: $9.09 Ideal including GST 10%: $61.97
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 10.00 $ 9.09 $ 3.00 $ 2.73 $ 2.73 $ 0.91 $ 9.36 $ 0.91
Cost per portion
$ (7.81) $ 16.90 $ 2.73 $ 2.73 $ (13.26) $ 9.09 $ 10.00
Actual
figures Customer price w/ GST -78% 169% 27% 27% -133% 91% 100%
Net Price w/out GST -86% 186% 30% 30% -146% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
8 large eggs 8.00 g/ml $2.00 g/ml 100% $2.00 $16.00 3.333333333
1 c. freshly grated Parmesan 3.00 g/ml $7.00 g/ml 100% $7.00 $21.00 0.02225 833.3333333
1/2 lb. deli ham, chopped 6.00 g/ml $5.00 g/ml 100% $5.00 $30.00 0.1666666667 1.666666667
Kosher salt 2.00 g/ml $3.00 g/ml 100% $3.00 $6.00 0.009 6.666666667
Black pepper 1.00 g/ml $8.00 g/ml 100% $8.00 $8.00
$0.00 0.3
Chives 0.50 g/ml $7.00 g/ml 100% $7.00 $3.50 566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Preheat oven to 450 degrees, separate the egg whites in a large bowl and keep the yolks in a small bowl and whisk them for 3 minutes.
Fold the permission and have and use Salt and Pepper for seasoning.
Spoon the egg whites into the baking sheet it and form nests and keep baking until it is slightly golden and it takes about 3 minutes.
Be careful about stoning the egg yolk into the centre of the nest while season with salt and pepper and that takes another three minutes.
Now, garnish with the chives.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 4 Cost Menu Price: $10.00
Serving Size: Cost per Portion: $5.52 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $22.09 Food Cost % Actual: 55.2%
Margin per Portion: $4.48 Ideal Selling Price: $18.41
GST 10%: $9.09 Ideal including GST 10%: $20.25
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 10.00 $ 9.09 $ 3.00 $ 2.73 $ 2.73 $ 0.91 $ 9.36 $ 0.91
Cost per portion
$ 3.57 $ 5.52 $ 2.73 $ 2.73 $ (1.89) $ 9.09 $ 10.00
Actual
figures Customer price w/ GST 36% 55% 27% 27% -19% 91% 100%
Net Price w/out GST 39% 61% 30% 30% -21% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $4.50 1 100% $4.50 $4.50 3.333333333
Lunch 1.00 1 $10.03 1 100% $10.03 $10.03 0.02225 833.3333333
Dinner 1.00 1 $7.56 1 100% $7.56 $7.56 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 7 Cost Menu Price: $10.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 96.3%
Margin per Portion: $0.37 Ideal Selling Price: $32.11
GST 10%: $9.09 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 10.00 $ 9.09 $ 3.00 $ 2.73 $ 2.73 $ 0.91 $ 9.36 $ 0.91
Cost per portion
$ (0.54) $ 9.63 $ 2.73 $ 2.73 $ (6.00) $ 9.09 $ 10.00
Actual
figures Customer price w/ GST -5% 96% 27% 27% -60% 91% 100%
Net Price w/out GST -6% 106% 30% 30% -66% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Coeliac Menu_Copycat Caribbean Passion Smoothie.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 5 Cost Menu Price: $15.00
Serving Size: 150 Cost per Portion: $3.30 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $16.50 Food Cost % Actual: 22.0%
Margin per Portion: $11.70 Ideal Selling Price: $11.00
GST 10%: $13.64 Ideal including GST 10%: $12.10
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 10.34 $ 3.30 $ 4.09 $ 4.09 $ 2.15 $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 69% 22% 27% 27% 14% 91% 100%
Net Price w/out GST 76% 24% 30% 30% 16% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
2 Cups of orange peach mango juice 1.00 g/ml $5.00 kg 100% $10.00 $5.00 3.333333333
8 strawberries 8.00 $2.50 100% $2.50 $2.50 0.02225 833.3333333
6 peaches 6.00 g/ml $3.00 g/ml 100% $9.00 $9.00 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
The procedure for the entire smoothie is relatively easy. The first step is just adding all the ingredients into the blender and secondly, you have to just have to mix them until an even smooth mixture is made. This smooth mixture will help you digest the smoothie faster. An uneven mixture will not only hamper digestion but also reduce the nutritional intake of the smoothie.
The second process is pouring the juices into the glasses and finally garnishing it with the fruits of your choice.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 4 Cost Menu Price: $15.00
Serving Size: Cost per Portion: $5.52 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $22.09 Food Cost % Actual: 36.8%
Margin per Portion: $9.48 Ideal Selling Price: $18.41
GST 10%: $13.64 Ideal including GST 10%: $20.25
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 8.11 $ 5.52 $ 4.09 $ 4.09 $ (0.07) $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 54% 37% 27% 27% -0% 91% 100%
Net Price w/out GST 60% 40% 30% 30% -0% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $4.50 1 100% $4.50 $4.50 3.333333333
Lunch 1.00 1 $10.03 1 100% $10.03 $10.03 0.02225 833.3333333
Dinner 1.00 1 $7.56 1 100% $7.56 $7.56 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 7 Cost Menu Price: $15.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 64.2%
Margin per Portion: $5.37 Ideal Selling Price: $32.11
GST 10%: $13.64 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 4.00 $ 9.63 $ 4.09 $ 4.09 $ (4.18) $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 27% 64% 27% 27% -28% 91% 100%
Net Price w/out GST 29% 71% 30% 30% -31% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Coeliac Menu_Veg Jambalaya (1).xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 5 Cost Menu Price: $25.00
Serving Size: 150 Cost per Portion: $24.04 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $120.22 Food Cost % Actual: 96.2%
Margin per Portion: $0.96 Ideal Selling Price: $80.14
GST 10%: $22.73 Ideal including GST 10%: $88.16
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 25.00 $ 22.73 $ 7.50 $ 6.82 $ 6.82 $ 2.27 $ 23.41 $ 2.27
Cost per portion
$ (1.32) $ 24.04 $ 6.82 $ 6.82 $ (14.95) $ 22.73 $ 25.00
Actual
figures Customer price w/ GST -5% 96% 27% 27% -60% 91% 100%
Net Price w/out GST -6% 106% 30% 30% -66% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
garlic powder 0.25 g/ml $12.00 g/ml 100% $12.00 $3.00 3.333333333
thyme 0.20 g/ml $15.00 g/ml 100% $15.00 $3.00 0.02225 833.3333333
cumin powder 1.00 g/ml $10.00 g/ml 100% $10.00 $10.00 0.1666666667 1.666666667
paprika 2.00 g/ml $3.00 g/ml 100% $3.00 $6.00 0.009 6.666666667
chickpeas 1.00 g/ml $8.00 g/ml 100% $8.00 $8.00
$0.00 0.3
566.6666667
50
0.0085909091 50
kidney beans 0.50 g/ml $10.00 g/ml 100% $10.00 $5.00 0.002475 8.333333333
onion 3.00 g/ml $5.00 g/ml 100% $5.00 $15.00 0.00975 8.333333333
pepper 0.01 g/ml $9.00 g/ml 100% $9.00 $0.08 0.011 66.66666667
garlic 0.07 g/ml $10.00 g/ml 100% $10.00 $0.67 0.0054 8.333333333
carrot 3.00 g/ml $22.00 g/ml 95% $23.16 $69.47 0.0644444444
g/ml 0.025
Method:
Add oil to a skillet and add vegetables.
Add spices, sauce, tomatoes, and rice.
Cook for 15 minutes, and add chickpeas and beans.
Stir and cook for more 2 minutes and serve.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 4 Cost Menu Price: $25.00
Serving Size: Cost per Portion: $5.52 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $22.09 Food Cost % Actual: 22.1%
Margin per Portion: $19.48 Ideal Selling Price: $18.41
GST 10%: $22.73 Ideal including GST 10%: $20.25
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 25.00 $ 22.73 $ 7.50 $ 6.82 $ 6.82 $ 2.27 $ 23.41 $ 2.27
Cost per portion
$ 17.20 $ 5.52 $ 6.82 $ 6.82 $ 3.57 $ 22.73 $ 25.00
Actual
figures Customer price w/ GST 69% 22% 27% 27% 14% 91% 100%
Net Price w/out GST 76% 24% 30% 30% 16% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $4.50 1 100% $4.50 $4.50 3.333333333
Lunch 1.00 1 $10.03 1 100% $10.03 $10.03 0.02225 833.3333333
Dinner 1.00 1 $7.56 1 100% $7.56 $7.56 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 7 Cost Menu Price: $25.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 38.5%
Margin per Portion: $15.37 Ideal Selling Price: $32.11
GST 10%: $22.73 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 25.00 $ 22.73 $ 7.50 $ 6.82 $ 6.82 $ 2.27 $ 23.41 $ 2.27
Cost per portion
$ 13.09 $ 9.63 $ 6.82 $ 6.82 $ (0.54) $ 22.73 $ 25.00
Actual
figures Customer price w/ GST 52% 39% 27% 27% -2% 91% 100%
Net Price w/out GST 58% 42% 30% 30% -2% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Coeliac Menu_Vegan Chili.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 5 Cost Menu Price: $20.00
Serving Size: 150 Cost per Portion: $31.62 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $158.10 Food Cost % Actual: 158.1%
Margin per Portion: -$11.62 Ideal Selling Price: $105.40
GST 10%: $18.18 Ideal including GST 10%: $115.94
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 20.00 $ 18.18 $ 6.00 $ 5.45 $ 5.45 $ 1.82 $ 18.73 $ 1.82
Cost per portion
$ (13.44) $ 31.62 $ 5.45 $ 5.45 $ (24.35) $ 18.18 $ 20.00
Actual
figures Customer price w/ GST -67% 158% 27% 27% -122% 91% 100%
Net Price w/out GST -74% 174% 30% 30% -134% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
sunflower oil 0.25 g/ml $12.00 g/ml 100% $12.00 $3.00 3.333333333
onion 5.00 g/ml $15.00 g/ml 100% $15.00 $75.00 0.02225 833.3333333
carrots 6.00 g/ml $10.00 g/ml 100% $10.00 $60.00 0.1666666667 1.666666667
chili powder 2.00 g/ml $3.00 g/ml 100% $3.00 $6.00 0.009 6.666666667
tomatoes 1.00 g/ml $8.00 g/ml 100% $8.00 $8.00
$0.00 0.3
0.00 g/ml $7.00 100% $7.00 $0.00 566.6666667
kidney beans 0.60 g/ml $9.00 g/ml 100% $9.00 $5.40 50
black beans 0.05 g/ml $4.00 g/ml 100% $4.00 $0.20 0.0085909091 50
tomato sauce 0.05 g/ml $10.00 g/ml 100% $10.00 $0.50 0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Heat the oil in a heavy pot, add onion and carrots, and sauté.
Add garlic, chili powder, and stir until combined.
Stir tomato sauce, tomatoes, and beans.
Cook for about one hour and stir.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 4 Cost Menu Price: $20.00
Serving Size: Cost per Portion: $5.52 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $22.09 Food Cost % Actual: 27.6%
Margin per Portion: $14.48 Ideal Selling Price: $18.41
GST 10%: $18.18 Ideal including GST 10%: $20.25
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 20.00 $ 18.18 $ 6.00 $ 5.45 $ 5.45 $ 1.82 $ 18.73 $ 1.82
Cost per portion
$ 12.66 $ 5.52 $ 5.45 $ 5.45 $ 1.75 $ 18.18 $ 20.00
Actual
figures Customer price w/ GST 63% 28% 27% 27% 9% 91% 100%
Net Price w/out GST 70% 30% 30% 30% 10% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $4.50 1 100% $4.50 $4.50 3.333333333
Lunch 1.00 1 $10.03 1 100% $10.03 $10.03 0.02225 833.3333333
Dinner 1.00 1 $7.56 1 100% $7.56 $7.56 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Coeliac
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 7 Cost Menu Price: $20.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 48.2%
Margin per Portion: $10.37 Ideal Selling Price: $32.11
GST 10%: $18.18 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 20.00 $ 18.18 $ 6.00 $ 5.45 $ 5.45 $ 1.82 $ 18.73 $ 1.82
Cost per portion
$ 8.55 $ 9.63 $ 5.45 $ 5.45 $ (2.36) $ 18.18 $ 20.00
Actual
figures Customer price w/ GST 43% 48% 27% 27% -12% 91% 100%
Net Price w/out GST 47% 53% 30% 30% -13% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Diabetic Menu_Banana Chia Seed oats.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 5 Cost Menu Price: $12.00
Serving Size: 150 Cost per Portion: $4.05 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $20.25 Food Cost % Actual: 33.8%
Margin per Portion: $7.95 Ideal Selling Price: $13.50
GST 10%: $10.91 Ideal including GST 10%: $14.85
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 12.00 $ 10.91 $ 3.60 $ 3.27 $ 3.27 $ 1.09 $ 11.24 $ 1.09
Cost per portion
$ 6.86 $ 4.05 $ 3.27 $ 3.27 $ 0.31 $ 10.91 $ 12.00
Actual
figures Customer price w/ GST 57% 34% 27% 27% 3% 91% 100%
Net Price w/out GST 63% 37% 30% 30% 3% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
Rolled oats 0.50 kg $10.00 kg 100% $10.00 $5.00 3.333333333
Plain Greek yogurt 1.00 $2.50 100% $2.50 $2.50 0.02225 833.3333333
Unsweetened milk of your choice 1.00 g/ml $9.00 g/ml 100% $9.00 $9.00 0.1666666667 1.666666667
Vanilla extract 1.00 g/ml $1.50 g/ml 100% $1.50 $1.50 0.009 6.666666667
Chia seeds 1.50 g/ml $0.00 g/ml 100% $0.00 $0.00
Honey 0.50 g/ml $1.50 g/ml 100% $1.50 $0.75 0.3
salt 0.50 g/ml $1.50 g/ml 100% $1.50 $0.75 566.6666667
Ripe banana 4.00 g/ml $3.00 g/ml 100% $1.50 $0.75 50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
In a medium-sized mixing bowl, mix all the ingredients and whisk them nicely.
Put the entire mixture into an airtight container
Refrigerate for at least four hours before eating
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 4 Cost Menu Price: $12.00
Serving Size: Cost per Portion: $2.37 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $9.46 Food Cost % Actual: 19.7%
Margin per Portion: $9.64 Ideal Selling Price: $7.88
GST 10%: $10.91 Ideal including GST 10%: $8.67
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 12.00 $ 10.91 $ 3.60 $ 3.27 $ 3.27 $ 1.09 $ 11.24 $ 1.09
Cost per portion
$ 8.54 $ 2.37 $ 3.27 $ 3.27 $ 2.00 $ 10.91 $ 12.00
Actual
figures Customer price w/ GST 71% 20% 27% 27% 17% 91% 100%
Net Price w/out GST 78% 22% 30% 30% 18% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.70 1 100% $2.70 $2.70 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 7 Cost Menu Price: $12.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 80.3%
Margin per Portion: $2.37 Ideal Selling Price: $32.11
GST 10%: $10.91 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 12.00 $ 10.91 $ 3.60 $ 3.27 $ 3.27 $ 1.09 $ 11.24 $ 1.09
Cost per portion
$ 1.27 $ 9.63 $ 3.27 $ 3.27 $ (5.27) $ 10.91 $ 12.00
Actual
figures Customer price w/ GST 11% 80% 27% 27% -44% 91% 100%
Net Price w/out GST 12% 88% 30% 30% -48% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Diabetic Menu_Cucumber Cooler Juice.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 5 Cost Menu Price: $20.00
Serving Size: 150 Cost per Portion: $2.00 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $10.00 Food Cost % Actual: 10.0%
Margin per Portion: $18.00 Ideal Selling Price: $6.67
GST 10%: $18.18 Ideal including GST 10%: $7.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 20.00 $ 18.18 $ 6.00 $ 5.45 $ 5.45 $ 1.82 $ 18.73 $ 1.82
Cost per portion
$ 16.18 $ 2.00 $ 5.45 $ 5.45 $ 5.27 $ 18.18 $ 20.00
Actual
figures Customer price w/ GST 81% 10% 27% 27% 26% 91% 100%
Net Price w/out GST 89% 11% 30% 30% 29% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
2 stalks Celery 0.50 g/ml $5.00 g/ml 100% $5.00 $2.50 3.333333333
1/2 Cucumber. Cut the cucumber into slices 0.50 g/ml $3.00 g/ml 100% $3.00 $1.50 0.02225 833.3333333
1/4 ripe Cantaloupe. Remove the seeds. Cut the cantaloupe into chunks. 1.00 g/ml $3.00 g/ml 100% $3.00 $3.00 0.1666666667 1.666666667
1/4 lemon 2.00 g/ml $1.50 g/ml 100% $1.50 $3.00 0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Add the celery and cucumber slices to the blender.
Add the ripe cantaloupe and lemon to the blender.
Blend for a few minutes. The ingredients will get combined properly.
Serve immediately or chill for an hour and enjoy it.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 4 Cost Menu Price: $20.00
Serving Size: Cost per Portion: $2.37 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $9.46 Food Cost % Actual: 11.8%
Margin per Portion: $17.64 Ideal Selling Price: $7.88
GST 10%: $18.18 Ideal including GST 10%: $8.67
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 20.00 $ 18.18 $ 6.00 $ 5.45 $ 5.45 $ 1.82 $ 18.73 $ 1.82
Cost per portion
$ 15.82 $ 2.37 $ 5.45 $ 5.45 $ 4.91 $ 18.18 $ 20.00
Actual
figures Customer price w/ GST 79% 12% 27% 27% 25% 91% 100%
Net Price w/out GST 87% 13% 30% 30% 27% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.70 1 100% $2.70 $2.70 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 10-Jul-2020
Number of Portions: 7 Cost Menu Price: $20.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 48.2%
Margin per Portion: $10.37 Ideal Selling Price: $32.11
GST 10%: $18.18 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 20.00 $ 18.18 $ 6.00 $ 5.45 $ 5.45 $ 1.82 $ 18.73 $ 1.82
Cost per portion
$ 8.55 $ 9.63 $ 5.45 $ 5.45 $ (2.36) $ 18.18 $ 20.00
Actual
figures Customer price w/ GST 43% 48% 27% 27% -12% 91% 100%
Net Price w/out GST 47% 53% 30% 30% -13% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Diabetic Menu_Instant Pot Chicken Chili.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 5 Cost Menu Price: $40.00
Serving Size: 150 Cost per Portion: $75.00 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $375.00 Food Cost % Actual: 187.5%
Margin per Portion: -$35.00 Ideal Selling Price: $250.00
GST 10%: $36.36 Ideal including GST 10%: $275.00
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 40.00 $ 36.36 $ 12.00 $ 10.91 $ 10.91 $ 3.64 $ 37.45 $ 3.64
Cost per portion
$ (38.64) $ 75.00 $ 10.91 $ 10.91 $ (60.45) $ 36.36 $ 40.00
Actual
figures Customer price w/ GST -97% 188% 27% 27% -151% 91% 100%
Net Price w/out GST -106% 206% 30% 30% -166% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
chicken breast 100.00 g/ml $1.00 g/ml 100% $1.00 $100.00 3.333333333
chicken broth 100.00 g/ml $1.00 g/ml 100% $1.00 $100.00 0.02225 833.3333333
brown beans 1.00 g/ml $9.00 g/ml 100% $9.00 $9.00 0.1666666667 1.666666667
black beans 2.00 g/ml $1.50 g/ml 100% $1.50 $3.00 0.009 6.666666667
tomatoes 1.00 g/ml $0.50 g/ml 100% $0.50 $0.50
$0.00 0.3
green chilis 1.00 g/ml $7.00 g/ml 100% $7.00 $7.00 566.6666667
kernels 0.60 g/ml $9.00 g/ml 100% $9.00 $5.40 50
onion powder 7.00 g/ml $10.00 g/ml 100% $10.00 $70.00 0.0085909091 50
cumin 2.00 g/ml $20.00 g/ml 100% $20.00 $40.00 0.002475 8.333333333
milk 0.01 g/ml $12.00 g/ml 100% $12.00 $0.10 0.00975 8.333333333
cream cheese 5.00 g/ml $8.00 g/ml 100% $8.00 $40.00 0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
In the instant pot, place chicken, chicken broth, beans, tomatoes, chilis, corn, onion powder, cumin, and salt. Cook for 18 minutes.
Combine cream cheese and milk in a bowl and whisk until smooth.
Stir the mixture into the instant pot and sauté.
Cook for 5 minutes, and serve with toppings.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 4 Cost Menu Price: $40.00
Serving Size: Cost per Portion: $2.37 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $9.46 Food Cost % Actual: 5.9%
Margin per Portion: $37.64 Ideal Selling Price: $7.88
GST 10%: $36.36 Ideal including GST 10%: $8.67
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 40.00 $ 36.36 $ 12.00 $ 10.91 $ 10.91 $ 3.64 $ 37.45 $ 3.64
Cost per portion
$ 34.00 $ 2.37 $ 10.91 $ 10.91 $ 12.18 $ 36.36 $ 40.00
Actual
figures Customer price w/ GST 85% 6% 27% 27% 30% 91% 100%
Net Price w/out GST 93% 7% 30% 30% 33% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.70 1 100% $2.70 $2.70 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 7 Cost Menu Price: $40.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 24.1%
Margin per Portion: $30.37 Ideal Selling Price: $32.11
GST 10%: $36.36 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 40.00 $ 36.36 $ 12.00 $ 10.91 $ 10.91 $ 3.64 $ 37.45 $ 3.64
Cost per portion
$ 26.73 $ 9.63 $ 10.91 $ 10.91 $ 4.91 $ 36.36 $ 40.00
Actual
figures Customer price w/ GST 67% 24% 27% 27% 12% 91% 100%
Net Price w/out GST 74% 26% 30% 30% 14% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Diabetic Menu_Mushroom Freezer Breakfast Burritos.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 5 Cost Menu Price: $15.00
Serving Size: 150 Cost per Portion: $4.80 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $24.00 Food Cost % Actual: 32.0%
Margin per Portion: $10.20 Ideal Selling Price: $16.00
GST 10%: $13.64 Ideal including GST 10%: $17.60
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 8.84 $ 4.80 $ 4.09 $ 4.09 $ 0.65 $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 59% 32% 27% 27% 4% 91% 100%
Net Price w/out GST 65% 35% 30% 30% 5% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
eggs 0.25 g/ml $8.00 g/ml 100% $8.00 $2.00 3.333333333
milk 0.50 g/ml $12.00 g/ml 100% $12.00 $6.00 0.02225 833.3333333
white mushroom 1.00 g/ml $9.00 g/ml 100% $9.00 $9.00 0.1666666667 1.666666667
spinach 2.00 g/ml $1.50 g/ml 100% $1.50 $3.00 0.009 6.666666667
cheese 1.00 g/ml $0.50 g/ml 100% $0.50 $0.50
$0.00 0.3
flour tortillas 0.50 g/ml $7.00 g/ml 100% $7.00 $3.50 566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Beat eggs and milk in a bowl.
In a large pan cook mushrooms.
Add spinach and cook.
Add egg and stir until cooked.
In the burrito center, add ½ cup egg mixture and ½ slice cheese.
Fold the ends of burrito and roll up, serve hot.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 4 Cost Menu Price: $15.00
Serving Size: Cost per Portion: $2.37 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $9.46 Food Cost % Actual: 15.8%
Margin per Portion: $12.64 Ideal Selling Price: $7.88
GST 10%: $13.64 Ideal including GST 10%: $8.67
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 11.27 $ 2.37 $ 4.09 $ 4.09 $ 3.09 $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 75% 16% 27% 27% 21% 91% 100%
Net Price w/out GST 83% 17% 30% 30% 23% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.70 1 100% $2.70 $2.70 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 7 Cost Menu Price: $15.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 64.2%
Margin per Portion: $5.37 Ideal Selling Price: $32.11
GST 10%: $13.64 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 15.00 $ 13.64 $ 4.50 $ 4.09 $ 4.09 $ 1.36 $ 14.05 $ 1.36
Cost per portion
$ 4.00 $ 9.63 $ 4.09 $ 4.09 $ (4.18) $ 13.64 $ 15.00
Actual
figures Customer price w/ GST 27% 64% 27% 27% -28% 91% 100%
Net Price w/out GST 29% 71% 30% 30% -31% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
B' Fast 1.00 1 $2.98 1 100% $2.98 $2.98
Lunch 1.00 1 $3.48 1 100% $3.48 $3.48 0.3
Dinner 1.00 1 $4.90 1 100% $4.90 $4.90 566.6666667
50
B' Fast 1.00 1 $1.80 1 100% $1.80 $1.80 0.0085909091 50
Lunch 1.00 1 $3.70 1 100% $3.70 $3.70 0.002475 8.333333333
Dinner 1.00 1 $2.96 1 100% $2.96 $2.96 0.00975 8.333333333
0.011 66.66666667
B' Fast 1.00 1 $2.78 1 100% $2.78 $2.78 0.0054 8.333333333
Lunch 1.00 1 $4.87 1 100% $4.87 $4.87 0.0644444444
Dinner 1.00 1 $4.30 1 100% $4.30 $4.30 0.025
B' Fast 1.00 1 $3.00 1 100% $3.00 $3.00
Lunch 1.00 1 $2.14 1 100% $2.14 $2.14
Dinner 1.00 1 $3.00 1 100% $3.00 $3.00
B' Fast 1.00 1 $1.35 1 100% $1.35 $1.35
Lunch 1.00 1 $3.65 1 100% $3.65 $3.65
Dinner 1.00 1 $4.67 1 100% $4.67 $4.67
B' Fast 1.00 1 $2.00 1 100% $2.00 $2.00
Lunch 1.00 1 $3.00 1 100% $3.00 $3.00
Dinner 1.00 1 $4.10 1 100% $4.10 $4.10
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Example
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 16-Feb-2012
Number of Portions: 10 Cost Menu Price: $3.00
Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget: 34.0%
Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual: 18.7%
Margin per Portion: $2.44 Ideal Selling Price: $1.65
EP = Edible Portion after Trim AP$ = 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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.08 $4.31
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure:
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want based upon food cost, margin, and sales mix.
Food Cost % Budget is your budgeted food cost %
Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change.
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
Dietary Files Recipes/Diabetic Menu_Spinach Rolls.xlsxInstructions
Recipe Costing Template
The yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.
Terms used in this tool:
AP$/Unit As purchased cost per ingredient unit listed to the right under
the unit column.
Unit Measurement used in recipe for production.
Yield % During production certain items incur a lose (waste) this reflects
the usable portion that remains. Please refer to the table of common yields.
EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields.
Protection
Cost template EXAMPLE
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 5 Cost Menu Price: $25.00
Serving Size: 150 Cost per Portion: $36.78 Food Cost % Budget: 30.0%
Unit of Measure Per Person: g Cost per Recipe: $183.90 Food Cost % Actual: 147.1%
Margin per Portion: -$11.78 Ideal Selling Price: $122.60
GST 10%: $22.73 Ideal including GST 10%: $134.86
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 25.00 $ 22.73 $ 7.50 $ 6.82 $ 6.82 $ 2.27 $ 23.41 $ 2.27
Cost per portion
$ (14.05) $ 36.78 $ 6.82 $ 6.82 $ (27.69) $ 22.73 $ 25.00
Actual
figures Customer price w/ GST -56% 147% 27% 27% -111% 91% 100%
Net Price w/out GST -62% 162% 30% 30% -122% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
mozzarella cheese 0.25 g/ml $8.00 g/ml 100% $8.00 $2.00 3.333333333
fat-free cottage cheese 0.50 g/ml $12.00 g/ml 100% $12.00 $6.00 0.02225 833.3333333
parsley 1.00 g/ml $9.00 g/ml 100% $9.00 $9.00 0.1666666667 1.666666667
curry powder 2.00 g/ml $1.50 g/ml 100% $1.50 $3.00 0.009 6.666666667
chili flakes 1.00 g/ml $0.50 g/ml 100% $0.50 $0.50
$0.00 0.3
0.00 g/ml $7.00 566.6666667
spinach leaves 0.60 g/ml $9.00 g/ml 100% $9.00 $5.40 50
onion 7.00 g/ml $10.00 g/ml 100% $10.00 $70.00 0.0085909091 50
meat 2.00 g/ml $20.00 g/ml 100% $20.00 $40.00 0.002475 8.333333333
worcestershire sauce 0.01 g/ml $12.00 g/ml 100% $12.00 $0.10 0.00975 8.333333333
carrot 5.00 g/ml $8.00 g/ml 100% $8.00 $40.00 0.011 66.66666667
pepper 0.07 g/ml $8.00 g/ml 100% $8.00 $0.53 0.0054 8.333333333
garlic 0.70 g/ml $10.00 g/ml 95% $10.53 $7.37 0.0644444444
0.50 g/ml g/ml 0.025
Method:
Preheat the oven to 200 C
In a mixing bowl, mix spinach eggs, mozzarella, garlic, salt, and pepper.
Transfer the spinach mixture to parchment paper.
Bake for 15 minutes.
In a skillet, fry onions, and add carrots and parsley.
Add cottage cheese, curry, chili, salt, and pepper.
Add egg and mix it.
Spread the filling over the spinach.
Roll up the spinach mat and filling and bake for 25 minutes.
Let it cool and serve.
Nutritional Value:
Giulia Chiavegato SITHKOP005 Coordinate Cooking Operations PIE 15848
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
1 Day Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 4 Cost Menu Price: $25.00
Serving Size: Cost per Portion: $2.37 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $9.46 Food Cost % Actual: 9.5%
Margin per Portion: $22.64 Ideal Selling Price: $7.88
GST 10%: $22.73 Ideal including GST 10%: $8.67
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 25.00 $ 22.73 $ 7.50 $ 6.82 $ 6.82 $ 2.27 $ 23.41 $ 2.27
Cost per portion
$ 20.36 $ 2.37 $ 6.82 $ 6.82 $ 6.73 $ 22.73 $ 25.00
Actual
figures Customer price w/ GST 81% 9% 27% 27% 27% 91% 100%
Net Price w/out GST 90% 10% 30% 30% 30% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 166.6666667
B' Fast 1.00 1 $2.70 1 100% $2.70 $2.70 3.333333333
Lunch 1.00 1 $2.78 1 100% $2.78 $2.78 0.02225 833.3333333
Dinner 1.00 1 $3.98 1 100% $3.98 $3.98 0.1666666667 1.666666667
0.009 6.666666667
0.3
566.6666667
50
0.0085909091 50
0.002475 8.333333333
0.00975 8.333333333
0.011 66.66666667
0.0054 8.333333333
0.0644444444
0.025
Method:
Nutritional Value:
http://www.chefs-resources.com/SeafoodYieldshttp://www.chefs-resources.com/DrySpiceYields
7 Days Meal Plan Costing
Recipe Costing Template
Diabetic Menu
Restaurant: ABC HOTEL Diner
Author: Date: 8-Jul-2020
Number of Portions: 7 Cost Menu Price: $25.00
Serving Size: 1 Cost per Portion: $9.63 Food Cost % Budget: 30.0%
Unit of Measure Per Person: Cost per Recipe: $67.44 Food Cost % Actual: 38.5%
Margin per Portion: $15.37 Ideal Selling Price: $32.11
GST 10%: $22.73 Ideal including GST 10%: $35.33
Food Cost Labour cost Overheads Profit Total
Price for customers Net
price w/out gst Food cost
30% Labour Cost
30% Overheads
30% Profit
10% sum GST
Budget $ 25.00 $ 22.73 $ 7.50 $ 6.82 $ 6.82 $ 2.27 $ 23.41 $ 2.27
Cost per portion
$ 13.09 $ 9.63 $ 6.82 $ 6.82 $ (0.54) $ 22.73 $ 25.00
Actual
figures Customer price w/ GST 52% 39% 27% 27% -2% 91% 100%
Net Price w/out GST 58% 42% 30% 30% -2% 100% 110%
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 Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ /...