Recipe costing template Schools - Department of Health ...
[Pages:2]Recipe costing template Schools
Use this template to work out the cost of making a food or drink item. Set a suitable selling price to make a profit for your food service.
Recipe/menu item:
Step 1: Ingredient and package costing
Ingredients/packaging
Original quantity for ___ serves
Total cost
Number of serves:
Cost ($)
$ $ $ $ $ $ $ $ $ $
Amended quantity for ___ serves
Cost ($)
$ $ $ $ $ $ $ $ $ $
Recipe/menu item:
Step 2: Product costing
Total costs per serve
Total cost (of ingredients and packaging)
$
Number of serves
Cost per serve (total cost divided by number of serves)
$
Mark-up
%
Selling price per serve
$
Profit per serve
$
Date last reviewed
Example Chicken burger
Recipe/menu item: Chicken burger
Step 1: Ingredient and package costing
Ingredients/packaging
Lean chicken mince Bread crumbs
Original quantity for 12 serves
1kg
? cup (100g)
Egg
1 egg
Fresh mixed herbs
? cup (30g)
Onion
1 onion
Apple
1 apple
Carrot
1 small carrot
Zucchini
1 small zucchini
Grainy bread rolls
12 rolls
Cos lettuce
12 leaves
Tomatoes
10 tomatoes
Disposable plates
12
Total cost
Number of serves: 12
Cost ($)
$ 11.00 $ 0.31 $ 0.50 $ 4.00 $ 0.52 $ 0.81 $ 0.37 $ 1.24 $ 6.00 $ 1.50 $ 3.90 $ 1.80 $31.95
Amended quantity for 24 serves
2kg
Cost ($)
$ 22.00
1 1/2 cups (200g) $ 0.62
2 eggs
$ 1.00
1/2 cup (60g)
$ 8.00
2 onions
$ 1.04
2 apples
$ 1.62
2 small carrots
$ 0.74
2 small zucchinis $ 2.44
24 rolls
$ 12.00
24 leaves
$ 3.00
20 tomatoes
$ 7.80
24
$ 3.60
$63.90
Recipe/menu item: Chicken burger
Step 2: Product costing
Total costs per serve
Total cost (of ingredients and packaging) Number of serves Cost per serve (total cost divided by number of serves) Mark-up Selling price per serve Profit per serve Date last reviewed
$63.90 24 $ 2.66 180% $ 4.79 $ 2.13 22 June 2018
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Recipe costing template
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