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: Date:
Number of Portions: 1 Cost Menu Price:
Serving Size: Cost per Portion: Food Cost % Budget:
Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual:
Margin per Portion: 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 %

Procedure:
 Menu Price:
Food Cost % Budget:
Food Cost % Actual:
Ideal Selling Price:
= Edible Portion Cost
Spice Yields

d Costing Recipe
EP$ / Unit Cost
 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