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    Hospitality Hub Recipe Costing Sheet

    Uploaded by

    Rashid
    The document is a hospitality hub recipe costing sheet template that allows users to enter recipe information including ingredients, quantities, costs, number of portions, wastage, and pricing. It calculates true portion cost, GST, portion cost including GST, retail price, and food cost percentage. The template provides cells to input ingredient names and quantities in specified units, wholesale costs per unit, estimated wastage proportion, and calculates total recipe cost and per portion costs.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd

    Hospitality Hub Recipe Costing Sheet

    Uploaded by

    Rashid
    22 views12 pages
    The document is a hospitality hub recipe costing sheet template that allows users to enter recipe information including ingredients, quantities, costs, number of portions, wastage, and pricing. It calculates true portion cost, GST, portion cost including GST, retail price, and food cost percentage. The template provides cells to input ingredient names and quantities in specified units, wholesale costs per unit, estimated wastage proportion, and calculates total recipe cost and per portion costs.

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    © © All Rights Reserved

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    XLSX, PDF, TXT or read online from Scribd

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    The document is a hospitality hub recipe costing sheet template that allows users to enter recipe information including ingredients, quantities, costs, number of portions, wastage, and pricing. It calculates true portion cost, GST, portion cost including GST, retail price, and food cost percentage. The template provides cells to input ingredient names and quantities in specified units, wholesale costs per unit, estimated wastage proportion, and calculates total recipe cost and per portion costs.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    22 views12 pages

    Hospitality Hub Recipe Costing Sheet

    Uploaded by

    Rashid
    The document is a hospitality hub recipe costing sheet template that allows users to enter recipe information including ingredients, quantities, costs, number of portions, wastage, and pricing. It calculates true portion cost, GST, portion cost including GST, retail price, and food cost percentage. The template provides cells to input ingredient names and quantities in specified units, wholesale costs per unit, estimated wastage proportion, and calculates total recipe cost and per portion costs.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 12

    Hospitality Hub recipe costing sheet

    Date
    Recipe name

    Ingredient Quantity

    Portions
    Wastage

    GST
    Instructions

    Cells to add values Only input information into the cells that are
    Quantity Insert quantity in Kg, L or each. It will be dis
    Cost Enter cost per Kg, lt or each (whatever the Q
    Unit Enter what unit quantity has been used (E.g.
    Portions Enter the number of portions obtained from
    Wastage Enter in the proportion of wastage you usua
    Updated portions Enter the number of portions you want to ch
    Retail price Enter the price you want to charge per porti
    GST included in cost price
    Yes/ No
    Cost Unit Ingredient costs
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    Recipe cost $ -

    Portion cost $0.00


    + $0.00
    $0.00
    0% $0.00
    Portion cost incl. GST $0.00
    Retail Price
    Food cost % 0.00%

    rmation into the cells that are shaded blue


    in Kg, L or each. It will be displayed with 3 decimal places ( I.E 1 gram will be 0.001kg)
    Kg, lt or each (whatever the Quantity is entered in as)
    t quantity has been used (E.g. kg, L, each)
    ber of portions obtained from the recipe entered
    oportion of wastage you usually get from this recipe
    ber of portions you want to change the recipe to
    you want to charge per portion for this recipe- this will update the food cost percentage
    Updated portions

    Updated quantities Updated ingredient costs


    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -

    Total recipe cost $ -


    Enter the ingredient names

    Enter the wholesale cost per unit

    Hospitality Hub Recipe costing sheet


    Insert the quanity of ingredients in the units stated
    Date
    Recipe name Chocolate, fruit and nut truffles

    Ingredient Quantity
    nuts, chopped 0.040
    dried apricots, chopped 0.050
    dried dates, chopped 0.050
    orange juice 0.075
    orange zest 0.005
    rolled oats 0.125
    sunflower seeds 0.080
    cocoa powder 0.020

    Portions
    Wastage
    True portion cost
    GST
    Portion cost incl. GST
    Retail Price including GST
    Food cost %
    Enter the number of portions the recipe makes here

    Instructions

    Cells to add values Only input information into the cells that are
    Quantity Insert quantity in Kg, L or each. It will be disp
    Cost Enter cost per Kg, lt or each (whatever the Q
    Unit Enter what unit quantity has been used (E.g.
    Portions Enter the number of portions obtained from
    Wastage Enter in the proportion of wastage you usual
    Updated portions Enter the number of portions you want to ch
    Retail price Enter the price you want to charge per portio
    the wholesale cost per unit
    Delete the either "yes" or "no" depending on whether GST was include

    nits stated
    Enter the unit of measure for your ingred
    nd nut truffles

    GST included in cost price


    No
    Cost Unit Ingredient costs
    $12.00 kg $ 0.48
    $9.50 kg $ 0.48
    $3.25 kg $ 0.16
    $4.75 L $ 0.36
    $65.00 kg $ 0.33
    $1.25 kg $ 0.16
    $6.75 kg $ 0.54
    $12.00 kg $ 0.24
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    $ -
    Recipe cost $ 2.74

    25.00 Portion cost $0.11


    7.00% + $0.01
    $0.12
    15% $0.02
    $0.13
    $0.60
    24.31%
    Enter the estimated proportion of wastage here

    ormation into the cells that are shaded blue


    in Kg, L or each. It will be displayed with 3 decimal places ( I.E 1 gram will be 0.001kg)
    Kg, lt or each (whatever the Quantity is entered in as)
    t quantity has been used (E.g. kg, L, each)
    ber of portions obtained from the recipe entered
    oportion of wastage you usually get from this recipe
    ber of portions you want to change the recipe to
    you want to charge per portion for this recipe- this will update the food cost percentage
    n whether GST was included in the cost price of your ingredients

    of measure for your ingredients


    Enter the number of portions you

    Updated portions 100

    Updated quantities Updated ingredient costs


    0.160 $ 1.92
    0.200 $ 1.90
    0.200 $ 0.65
    0.300 $ 1.43
    0.020 $ 1.30
    0.500 $ 0.63
    0.320 $ 2.16
    0.080 $ 0.96
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -
    0.000 $ -

    Total recipe cost $ 10.94


    Enter your intended retail price here including GST

    ercentage
    he number of portions you want to make here

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