RECIPE COSTING FORM

Menu item

Date

Number of portions

Portion size

Cost per portion

#DIV/0!

Selling price
REVISED RECIPE
QUANTITY

RECIPE QUANTITY
Ingredient

Quantity

Food cost percent

Unit

Quantity

QUANTITY TO
PURCHASE

APC

No.

Unit

0.0000

$0.0000

0.0000

$0.0000

0.0000

$0.0000

0.0000

$0.0000

0.0000

$0.0000

Unit

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

TOTAL RECIPE COST

Developed at The Culinary Institute of America by Bonnie Bogush, Laura Dreesen, Susan Wysocki

Method:

INGREDIENT
COST

APQ

Unit

Yield %

AP COST

$0.00