Recipe Costing Form



Recipe Costing Form

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

(See formulas on the back)

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

Item Description: _________________________________________________________________ Number of Portions _______

(Total Recipe Cost ÷ Number of Portions =Cost per Portion)

_______________________________________________________________________________ Cost per Portion $ _______

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

|Salmon |5 oz |$9.40 |1 lb |$9.40 |16oz/lb |

Menu Item Pricing

Carry Portion Cost from other side to below.

$ _________ Cost per Portion (from front page)

$ _________ 10% for Loss (10% of Cost per Portion)

$ _________ Sub-Total (add “Cost per Portion” and “10% for Loss”)

$ _________ Selling Price (Sub-total times Multiplier Factor1 or divided by the Food Cost Percentage2, see notes below).

$ _________ Final Selling Price – Round the “Selling Price” 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%, our current Food Cost %) = Selling Price, i.e.; $2.49 ÷ 0.40=$6.23

Sample Unit Conversion Formulas:

Pounds to Ounces: Cost per AP Unit ÷ Oz. Per Pound (16) = Cost per Recipe Unit

Weight to Volume:

Liquids: Cost per AP Unit ÷ Oz. pound (16) x Oz. Per Cup (8) or Oz. per Tablespoon (0.5) ,etc. = Cost per Recipe Unit

Solids: Cost per AP Unit ÷ Oz. pound (16) x Oz. Per Cup or Oz. per Tablespoon (taken from the “Book of Yields” for this item), then convert to Recipe Unit (teaspoon, tablespoon, pint, quart, etc. using the standard volume conversions) = Cost per Recipe Unit

Count to Weight: Cost per AP Unit x oz. per count (taken from the “Book of Yields” for this item, or from the description on the container), then convert to Recipe Unit = Cost per Recipe Unit

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