Recipe Costing Form



Recipe Costing Form

Name of Student: ______________________ Category: _____________ Date of Costing ________ Selling Price : $ __________

Menu Item __________________________ Total Yield ______________ Portion Size _________ Total Recipe Cost $ _______

Item Description: _________________________________________________________________ Number of Portions _______

_______________________________________________________________________________ Cost per Portion $ _______

|Ingredient (be specific) |Recipe Quantity |Conversion Unit |Recipe Unit |AP $ Amt |

|Salmon |5 oz |16oz/lb |0.3125 lb. |$9.40 |1 lb |$9.40 |75% |

Menu Item Pricing

Carry Portion Cost from other side to below.

$ _________ Total

$ _________ 10% for Loss

$ _________ Sub-Total

$ _________ Selling Price; Sub-total Times Multiplier Factor1 or Divided by the Food Cost Percentage2, see notes below.

$ _________ Final Selling Price – Round the above amount up to the nearest multiple of 5¢ i.e.; $5.81 would be rounded to $5.85, $5.86 would be rounded to $5.90.

Notes:

1. Multiplier Factor equals 100 divided by the target food cost percentage. In this restaurant we are aiming for a 40% food cost and the item we are pricing has a portion food cost of $2.49 so; 100 divided by the food cost percentage = multiplier factor, or: 100/40=2.5, i.e.; $2.49x2.5=$6.23

2. The formula for “Divided by the Food Cost Percentage” is Sub-total divided by 0.40 (decimal equivalent of 40%) = Selling Price, i.e.; $2.49/0.40=$6.23

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