RECIPE COST CALCULATOR

DATE COST DISTRIBUTION

32%
Product Name
EST. SALE PPRICE Rs 27.35
TOTAL COST Rs 14.58 55%
COST MARGIN % 53.29
13%
NET PROFIT Rs 12.78

PRIMARY INGREDIENTS
Product Name Qty. Cost Total Cost
(per unit)
Salmon 1 Rs 4.70 Rs 4.70

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TOTAL Rs 4.70

SECONDARY INGREDIENTS
Qty Cost
Product Name Total Cost
Oz Lb/Pt
Potato 1 Rs 10.00 Rs 0.63
Tartar Sauce 0.5 Rs 10.00 Rs 0.31 PREPARATION
Green Beans 1.5 Rs 10.00 Rs 0.94

TOTAL Rs 1.88

UTILITY AND PREP. COST

Name Total Cost
Preparation Rs 2.00
Gas Rs 2.00
Electricity Rs 2.00
Water Rs 2.00
TOTAL $ 8.00

ALLERGIES

Prepared By Approved By

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 Occupation Occupation

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TOR

32%

55%

13%

Insert a Photo of the Dish

PREPARATION

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Help
Primary Products

1. In the cell "Name" enter the name of the primary product of the dish (Steak, Cod Fish, Pie etc.)
2. In the cell "Quantity" enter the number of units for a single dish (one piece of Steak or two slices of fish)
3. In the cell "Price" enter the price of your primary product per single unit of measure (1 steak - $2.00)
4. The cell "Total Price" calculates cost of a single unit multiplied by number of units in one portion.

Secondary Products

1. In the cell "Name" enter the name of the secondary product for your recipe (pasta, chips, new potatoes etc.)
2. In the cell "Quantity" enter the quantity of the secondary product needed for preparation in Oz (2 Oz, 4 Oz)
3. In the cell "Price" enter the price of secondary product per 1 Lb or Pint ($10.00 per Lb or Pt)
4. The cell "Total Price" calculates cost of secondary product by multiplying cost of product per amount of weight,
used in your recipe.

Total Cost

Cell "Total Cost" calculates total of Primary and Secondary Products

Selling Price

In the cell "Selling Price" put the price of the dish as per your menu or the price that this dish will
sell for.

Food Margin

Cell "Food Margin" calculates proportion between cost of the dish and generated revenue.
(30% of the costs involved in preparation of the dish should generate 70% of profit)

Generated Revenue

Cell "Net Profit" calculates potential Net Profit, which your recipe can generate.
h, Pie etc.)
r two slices of fish)
1 steak - $2.00)
one portion.

hips, new potatoes etc.)

ion in Oz (2 Oz, 4 Oz)
b or Pt)
duct per amount of weight,

dish will

ue.