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    Recipe Plate Cost Template - v3

    Uploaded by

    vmtechnologyvkm
    The document provides a template for costing recipes with fields for ingredients, quantities, costs, yields, and calculations to determine food costs and ideal selling prices. Instructions are provided for using the template and different sections are protected for data entry.

    Copyright:

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

    Recipe Plate Cost Template - v3

    Uploaded by

    vmtechnologyvkm
    10 views8 pages
    The document provides a template for costing recipes with fields for ingredients, quantities, costs, yields, and calculations to determine food costs and ideal selling prices. Instructions are provided for using the template and different sections are protected for data entry.

    Original Title

    Recipe-Plate-Cost-Template_v3

    Copyright

    © © All Rights Reserved

    Available Formats

    XLS, PDF, TXT or read online from Scribd

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    The document provides a template for costing recipes with fields for ingredients, quantities, costs, yields, and calculations to determine food costs and ideal selling prices. Instructions are provided for using the template and different sections are protected for data entry.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    10 views8 pages

    Recipe Plate Cost Template - v3

    Uploaded by

    vmtechnologyvkm
    The document provides a template for costing recipes with fields for ingredients, quantities, costs, yields, and calculations to determine food costs and ideal selling prices. Instructions are provided for using the template and different sections are protected for data entry.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    of 8

    The yellow areas are where you need to enter information.

    The white and blue areas are protected, some of them

    Terms used in this tool:


    AP$/Unit

    Unit
    Yield %

    EP$/Unit

    Protection
    The sheet is protected. If you need to unprotect, go to "Format", click "unprotect", leave the password blank a
    Recipe Costing Template
    yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.

    ms used in this tool:


    As purchased cost per ingredient unit listed to the right under
    the unit column.
    Measurement used in recipe for production.
    During production certain items incur a lose (waste) this reflects
    the usable portion that remains. Please refer to the table of common yields.
    Edible purchase cost per ingredient unit as reflected after calculations of yields.

    The sheet is protected. If you need to unprotect, go to "Format", click "unprotect", leave the password blank and hit enter.
    m contain excel formulas.

    and hit enter.


    Recipe Costing Template
    Recipe: Breakfast Strata
    Restaurant:
    Author: Date:
    Number of Portions: 15 Cost Menu Price:
    Serving Size: Cost per Portion: $0.17 Food Cost % Budget:
    Unit of Measure Per Person: Cost per Recipe: $2.62 Food Cost % Actual:
    Margin per Portion: $4.83 Ideal Selling Price:
    EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
    For common Yields use these tools: Produce Yields Fruit Yields Fish Yields

    Recipe Quantity (EP) Yield Costing


    Ingredients Quantity Weight Volume AP$ / Unit Unit Yield %
    French Rolls 2.00 2.91oz $0.29 2.91oz 100%
    Eggs 12.00 2oz $0.05 2oz 98%
    Half and Half 1.00 16oz 16oz 100%
    Sausage 5.30 1.5oz $0.24 1.5oz 100%
    three blend cheese 1.00 24oz 24oz 100%
    provolone 1.00 8oz $0.16 8oz 100%
    Spinach 1.00 3oz 3oz 100%
    red bell peppers 1.00 8oz 8oz 85%
    green onions 0.50 2oz 2oz 90%
    butter 1.00 2oz 2oz
    bread crumbs 1.00 4oz 4oz

    Procedure:
    Menu Price: $5.00
    Food Cost % Budget: 30.0%
    Food Cost % Actual: 3.5%
    Ideal Selling Price: $0.58
    = Edible Portion Cost
    Spice Yields

    ld Costing Recipe
    EP$ / Unit Cost
    $0.29 $0.58
    $0.05 $0.61
    $0.00 $0.00
    $0.24 $1.27
    $0.00 $0.00
    $0.16 $0.16
    $0.00 $0.00
    $0.00 $0.00
    $0.00 $0.00
    Recipe Costing Template
    Recipe: Salsa
    Restaurant: Hickory Lodge
    Author: Chef Thomas Date:
    Number of Portions: 10 Cost Menu Price:
    Serving Size: 3 Cost per Portion: $0.56 Food Cost % Budget:
    Unit of Measure Per Person: Oz Cost per Recipe: $5.60 Food Cost % Actual:
    Margin per Portion: $2.44 Ideal Selling Price:
    EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
    For common Yields use these tools: Produce Yields Fruit Yields Fish Yields

    Recipe Quantity (EP) Yield Costing


    Ingredients Quantity Weight Volume AP$ / Unit Unit Yield %

    Tomatoes, diced 4 Cups $0.98 Cups 91%


    Peeled Shallots, minced 3 Tbl $0.07 Tbl 97%
    Lime Juice 4 Tbl $0.04 Tbl 98%
    Green Onion 0.25 Cup $1.78 Cup 70%
    Garlic, minced 2 Tbl $0.13 Tbl 95%

    Procedure:
    16-Feb-2012 Food Cost % Budget is your budgeted food cost %
    Menu Price: $3.00
    Food Cost % Budget: 34.0% Food Cost % Actual is the food cost % for this recipe. Change the Selling
    Food Cost % Actual: 18.7% Price or ingredient costings and this % will change.
    Ideal Selling Price: $1.65
    $ = Edible Portion Cost Ideal Selling Price =
    Recipe Cost/Number of Portions/Food Cost Budget %
    Spice Yields
    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
    eld Costing Recipe upon food cost, margin, and sales mix.
    EP$ / Unit Cost

    $1.08 $4.31
    $0.07 $0.22
    $0.04 $0.16
    $2.54 $0.64
    $0.14 $0.27
    BREAKFAST STRATA BREAKFAST STRATA
    Ingredients Quantity Weight Ingredients Quantity Weight
    French Rolls 2.00 2.91oz French Rolls 2.00 2.91oz
    Eggs 12.00 2oz Eggs 12.00 2oz
    Half and Half 1.00 Half and Half 1.00
    Sausage 5.30 1.5oz Sausage 5.30 1.5oz
    three blend cheese 1.00 three blend cheese 1.00
    provolone 1.00 provolone 1.00
    Spinach 1.00 Spinach 1.00
    red bell peppers 1.00 8oz red bell peppers 1.00 8oz
    green onions 0.50 2oz green onions 0.50 2oz
    butter 1.00 2oz butter 1.00 2oz
    bread crumbs 1.00 4oz bread crumbs 1.00 4oz

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