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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:
Restaurant:
Author:
Number of Portions:
Serving Size:
Unit of Measure Per Person:

Date:
1

EP = Edible Portion after Trim


For common Yields use these tools:

Ingredients

Procedure:

Cost
Cost per Portion:
Cost per Recipe:
Margin per Portion:

Menu Price:
Food Cost % Budget:
Food Cost % Actual:
Ideal Selling Price:

AP$ = As Purchased cost (out of the box)

Produce Yields

Fruit Yields

Recipe Quantity (EP)


Quantity Weight
Volume

EP$ = Edible Portion Cost

Fish Yields

AP$ / Unit

Yield Costing
Unit
Yield %

Menu Price:
Food Cost % Budget:
Food Cost % Actual:
Ideal Selling Price:

= Edible Portion Cost


Spice Yields

d Costing
EP$ / Unit

Recipe
Cost

Recipe Costing Template


Recipe:
Restaurant:
Author:
Number of Portions:
Serving Size:
Unit of Measure Per Person:

Salsa
Hickory Lodge
Chef Thomas
10
3
Oz

EP = Edible Portion after Trim


For common Yields use these tools:

Ingredients
Tomatoes, diced
Peeled Shallots, minced
Lime Juice
Green Onion
Garlic, minced

Procedure:

Date:
Cost
Cost per Portion:
Cost per Recipe:
Margin per Portion:

Menu Price:
Food Cost % Budget:
Food Cost % Actual:
Ideal Selling Price:

$0.56
$5.60
$2.44

AP$ = As Purchased cost (out of the box)

Produce Yields

Fruit Yields

Recipe Quantity (EP)


Quantity Weight
Volume
4
3
4
0.25
2

Cups
Tbl
Tbl
Cup
Tbl

EP$ = Edible Portion Cost

Fish Yields

AP$ / Unit
$0.98
$0.07
$0.04
$1.78
$0.13

Yield Costing
Unit
Yield %
Cups
Tbl
Tbl
Cup
Tbl

91%
97%
98%
70%
95%

16-Feb-2012
Menu Price:
$3.00
Food Cost % Budget:
34.0%
Food Cost % Actual:
18.7%
Ideal Selling Price:
$1.65

$ = Edible Portion Cost


Spice Yields

eld Costing
EP$ / Unit
$1.08
$0.07
$0.04
$2.54
$0.14

Recipe
Cost
$4.31
$0.22
$0.16
$0.64
$0.27

Food Cost % Budget is your budgeted food


cost %
Food Cost % Actual is the food cost % for this recipe.
Change the Selling Price or ingredient costings and this %
will change.
Ideal Selling Price =
Recipe Cost/Number of Portions/Food Cost Budget %
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 upon food cost, margin,
and sales mix.