STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : bihun Goreng Bakso
COST PRICE : 1,278.71
15% MISC PROD : 191.81
TOTAL COST : Rp 1,470.51

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
12.15 % COST Tax Inc
14.71 % COST Tax Exc

No Description U/conversi Qty Unit

1 Meat ball 1 40 PC
2 Egg 1000 250 gram
3 Rice Noodle 450 2500 gram
4 White Cabbage/kol 1000 500 gram
5 carrot 1000 500 gram
6 Spring onion/Daun bawang 1000 200 gram
7 garlic 1000 30 gram
8 Rostip 1000 50 gram
9 Salt 1000 35 gram
10 sugar 1000 10 gram
11 oyster sauce vegetarian 2000 100 gram
12 Caisim 1000 500 gram
13 Bimoli oil 18000 150 ML

Total Cost before Spoilage & Loss

Yiel : 100 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
SHEET

Cost/Unit Coct Total Cost Cost/Pack

900.00 900.00 36,000.00 360.00
25,000.00 25.00 6,250.00 62.50
12,000.00 26.67 66,666.67 666.67
6,000.00 6.00 3,000.00 30.00
5,000.00 5.00 2,500.00 25.00
6,000.00 6.00 1,200.00 12.00
21,000.00 21.00 630.00 6.30
52,000.00 52.00 2,600.00 26.00
6,500.00 6.50 227.50 2.28
13,000.00 13.00 130.00 1.30
95,000.00 47.50 4,750.00 47.50
5,000.00 5.00 2,500.00 25.00
170,000.00 9.44 1,416.67 14.17

1,278.71
191.81
1,470.51
1,470.51
5,251.84
10,000.00
14.71%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Bihun goreng ayam
COST PRICE : 1,098.71
15% MISC PROD : 164.81
TOTAL COST : Rp 1,263.51

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
10.44 % COST Tax Inc
12.64 % COST Tax Exc

No Description U/conversi Qty Unit

1 Chicken fillet 1000 500 gram
2 Egg 1000 250 gram
3 Rice Noodle 450 2500 gram
4 White Cabbage/kol 1000 500 gram
5 carrot 1000 500 gram
6 Spring onion/Daun bawang 1000 200 gram
7 garlic 1000 30 gram
8 Rostip 1000 50 gram
9 Salt 1000 35 gram
10 sugar 1000 10 gram
11 oyster sauce vegetarian 2000 100 gram
12 Caisim 1000 500 gram
13 Bimoli oil 18000 150 ML

Total Cost before Spoilage & Loss

Yiel : 100 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
SHEET

Cost/Unit Coct Total Cost Cost/Pack

36,000.00 36.00 18,000.00 180.00
25,000.00 25.00 6,250.00 62.50
12,000.00 26.67 66,666.67 666.67
6,000.00 6.00 3,000.00 30.00
5,000.00 5.00 2,500.00 25.00
6,000.00 6.00 1,200.00 12.00
21,000.00 21.00 630.00 6.30
52,000.00 52.00 2,600.00 26.00
6,500.00 6.50 227.50 2.28
13,000.00 13.00 130.00 1.30
95,000.00 47.50 4,750.00 47.50
5,000.00 5.00 2,500.00 25.00
170,000.00 9.44 1,416.67 14.17

1,098.71
164.81
1,263.51
1,263.51
4,512.55
10,000.00
12.64%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Soun goreng Cabe Hijau
COST PRICE : 2,019.08
15% MISC PROD : 302.86
TOTAL COST : Rp 2,321.95

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
19.19 % COST Tax Inc
23.22 % COST Tax Exc

No Description U/conversi Qty Unit Cost/Unit Coct Total Cost Cost/Pack

1 Egg 1000 200 gram 25,000.00 25.00 5,000.00 100.00
2 Soun 1000 2000 gram 30,000.00 30.00 60,000.00 1,200.00
3 Seledri 1000 500 gram 26,000.00 26.00 13,000.00 260.00
4 Spring onion/Daun bawang 1000 200 gram 12,000.00 12.00 2,400.00 48.00
5 garlic 1000 50 gram 31,000.00 31.00 1,550.00 31.00
6 Rostip 1000 50 gram 40,000.00 40.00 2,000.00 40.00
7 Salt 1000 35 gram 11,000.00 11.00 385.00 7.70
8 sugar 1000 15 gram 13,500.00 13.50 202.50 4.05
9 oyster sauce vegetarian 2000 100 gram 105,000.00 52.50 5,250.00 105.00
10 Cabe Hijau 1000 300 gram 30,000.00 30.00 9,000.00 180.00
11 Bimoli oil 18000 150 ML 260,000.00 14.44 2,166.67 43.33

Total Cost before Spoilage & Loss 2,019.08

Yiel : 50 Portion Spoilage 15% 302.86
Potential Cost 2,321.95
Cost Per Portion 2,321.95
Potential Sales 28% 8,292.66
Actual Sales Per Portion 10,000.00
 % Cost Of Sales 23.22%

Prapare by, Approved By,

Lasmanto

Head Chef Direksi

 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Kwie tiaw goreng
COST PRICE : 1,850.88
15% MISC PROD : 277.63
TOTAL COST : Rp 2,128.51

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
17.59 % COST Tax Inc
21.29 % COST Tax Exc

No Description U/conversi Qty Unit

1 Egg 1000 500 gram
2 Kwie tiaw 450 5000 gram
3 White Cabbage/kol 1000 1000 gram
4 carrot 1000 500 gram
5 Toge 1000 1000 gram
6 Spring onion/Daun bawang 1000 500 gram
7 garlic 1000 30 gram
8 Rostip 1000 50 gram
9 Salt 1000 35 gram
10 sugar 1000 10 gram
11 oyster sauce vegetarian 2000 100 gram
12 Caisim 1000 500 gram
13 Bimoli oil 18000 150 ML

Total Cost before Spoilage & Loss

Yiel : 100 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
SHEET

Cost/Unit Coct Total Cost Cost/Pack

25,000.00 25.00 12,500.00 125.00
12,000.00 26.67 133,333.33 1,333.33
6,000.00 6.00 6,000.00 60.00
12,000.00 12.00 6,000.00 60.00
12,000.00 12.00 12,000.00 120.00
6,000.00 6.00 3,000.00 30.00
21,000.00 21.00 630.00 6.30
52,000.00 52.00 2,600.00 26.00
6,500.00 6.50 227.50 2.28
13,000.00 13.00 130.00 1.30
95,000.00 47.50 4,750.00 47.50
5,000.00 5.00 2,500.00 25.00
170,000.00 9.44 1,416.67 14.17

1,850.88
277.63
2,128.51
2,128.51
7,601.81
10,000.00
21.29%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Mie goreng Baso
COST PRICE : 1,123.11
15% MISC PROD : 168.47
TOTAL COST : Rp 1,291.57

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
10.67 % COST Tax Inc
12.92 % COST Tax Exc

No Description U/conversi Qty Unit

1 Meat ball 1 40 PC
2 Egg 1000 250 gram
3 Egg Noodle 220 2500 gram
4 White Cabbage/kol 1000 500 gram
5 carrot 1000 500 gram
6 Spring onion/Daun bawang 1000 200 gram
7 garlic 1000 30 gram
8 Rostip 1000 50 gram
9 Salt 1000 35 gram
10 sugar 1000 10 gram
11 oyster sauce vegetarian 2000 100 gram
12 Caisim 1000 500 gram
13 Bimoli oil 18000 150 ML

Total Cost before Spoilage & Loss

Yiel : 100 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
SHEET

Cost/Unit Coct Total Cost Cost/Pack

900.00 900.00 36,000.00 360.00
25,000.00 25.00 6,250.00 62.50
4,500.00 20.45 51,136.36 511.36
6,000.00 6.00 3,000.00 30.00
5,000.00 5.00 2,500.00 25.00
6,000.00 6.00 1,200.00 12.00
45,000.00 45.00 1,350.00 13.50
37,000.00 37.00 1,850.00 18.50
6,500.00 6.50 227.50 2.28
13,000.00 13.00 130.00 1.30
95,000.00 47.50 4,750.00 47.50
5,000.00 5.00 2,500.00 25.00
170,000.00 9.44 1,416.67 14.17

1,123.11
168.47
1,291.57
1,291.57
4,612.75
10,000.00
12.92%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Mie goreng
COST PRICE : 1,633.58
15% MISC PROD : 245.04
TOTAL COST : Rp 1,878.62

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
15.53 % COST Tax Inc
18.79 % COST Tax Exc

No Description U/conversi Qty Unit

1 Egg 1000 120 gram
2 Egg Noodle 220 440 gram
3 White Cabbage/kol 1000 150 gram
4 carrot 1000 150 gram
5 Spring onion/Daun bawang 1000 20 gram
6 garlic 1000 5 gram
7 Rostip 1000 20 gram
8 Salt 1000 5 gram
9 sugar 1000 10 gram
10 oyster sauce vegetarian 2000 10 gram
11 Caisim 1000 100 gram
12 Bimoli oil 18000 30 ML
13 Sambal merah 50 30 gram
Total Cost before Spoilage & Loss
Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto

Head Chef
SHEET

Cost/Unit Coct Total Cost Cost/Pack

25,000.00 25.00 3,000.00 300.00
4,500.00 20.45 9,000.00 900.00
6,000.00 6.00 900.00 90.00
5,000.00 5.00 750.00 75.00
6,000.00 6.00 120.00 12.00
21,000.00 21.00 105.00 10.50
52,000.00 52.00 1,040.00 104.00
6,500.00 6.50 32.50 3.25
13,000.00 13.00 130.00 13.00
95,000.00 47.50 475.00 47.50
5,000.00 5.00 500.00 50.00
170,000.00 9.44 283.33 28.33
498.00 9.96 298.80 29.88
1,633.58
245.04
1,878.62
1,878.62
6,709.36
10,000.00
18.79%

Approved By,

Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Mie Goreng Jawa
COST PRICE : 7,872.16
15% MISC PROD : 1,180.82
TOTAL COST : Rp 9,052.99

30,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
36,300.00 SELL PRICE Tax Inc
24.94 % COST Tax Inc
30.18 % COST Tax Exc

No Description U/conversi Qty Unit

1 Chicken fillet 1000 3000 gram
2 Egg 1000 250 gram
3 Egg Noodle 220 7000 gram
4 White Cabbage/kol 1000 300 gram
5 carrot 1000 250 gram
6 Spring onion/Daun bawang 1000 200 gram
7 garlic 1000 30 gram
8 Rostip 1000 50 gram
9 Salt 1000 35 gram
10 sugar 1000 10 gram
11 oyster sauce vegetarian 2000 75 gram
12 Caisim 1000 300 gram
13 Bimoli oil 18000 200 ML
13 Meat Ball 500 250 gram

Total Cost before Spoilage & Loss

Yiel : 50 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
SHEET

Cost/Unit Coct Total Cost Cost/Pack

65,000.00 65.00 195,000.00 3,900.00
25,000.00 25.00 6,250.00 125.00
4,500.00 20.45 143,181.82 2,863.64
6,000.00 6.00 1,800.00 36.00
14,000.00 14.00 3,500.00 70.00
17,000.00 17.00 3,400.00 68.00
31,000.00 31.00 930.00 18.60
52,000.00 52.00 2,600.00 52.00
11,000.00 11.00 385.00 7.70
13,500.00 13.50 135.00 2.70
105,000.00 52.50 3,937.50 78.75
12,000.00 12.00 3,600.00 72.00
260,000.00 14.44 2,888.89 57.78
52,000.00 104.00 26,000.00 520.00

7,872.16
1,180.82
9,052.99
9,052.99
32,332.10
30,000
30.18%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Bihun goreng seafood
COST PRICE : 1,249.77
15% MISC PROD : 187.47
TOTAL COST : Rp 1,437.23

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
11.88 % COST Tax Inc
14.37 % COST Tax Exc

No Description U/conversi Qty Unit

1 Rice noodle 450 2500 gram
2 Egg 1000 250 gram
3 Caisim 1000 500 gram
4 bean sprout 1000 200 gram
5 carrot 1000 500 gram
6 garlic 1000 10 gram
7 White cabbage/kol 1000 500 gram
8 Rostip knor 1000 6 gram
9 salt 1000 2 gram
10 salted soy 650 10 ML
11 Sweet soya/kecap manis 5000 50 gram
12 squid/cumi 1000 150 gram
13 fish ball/bakso ikan 15 30 pcs
14 shrimps/udang 1000 100 gram
15 Bimoli oil 18000 150 ML
Total Cost before Spoilage & Loss
Yiel : 100 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

12,000.00 26.67 66,666.67 666.67
1,100.00 1.10 275.00 2.75
5,000.00 5.00 2,500.00 25.00
7,000.00 7.00 1,400.00 14.00
6,000.00 6.00 3,000.00 30.00
21,000.00 21.00 210.00 2.10
6,000.00 6.00 3,000.00 30.00
52,000.00 52.00 312.00 3.12
6,500.00 6.50 13.00 0.13
13,000.00 20.00 200.00 2.00
170,000.00 34.00 1,700.00 17.00
68,000.00 68.00 10,200.00 102.00
13,000.00 866.67 26,000.00 260.00
95,000.00 95.00 9,500.00 95.00
170,000.00 9.44 1,416.67 14.17
1,249.77
187.47
1,437.23
1,437.23
5,132.97
10,000.00
14.37%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Mie goreng seafood
COST PRICE : 1,094.46
15% MISC PROD : 164.17
TOTAL COST : Rp 1,258.63

10,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
12,100.00 SELL PRICE Tax Inc
10.40 % COST Tax Inc
12.59 % COST Tax Exc

No Description U/conversi Qty Unit

1 Egg Noodle 220 2500 gram
2 Egg 1000 250 gram
3 Caisim 1000 500 gram
4 bean sprout 1000 200 gram
5 carrot 1000 500 gram
6 garlic 1000 10 gram
7 White cabbage/kol 1000 500 gram
8 Rostip knor 1000 6 gram
9 salt 1000 2 gram
10 salted soy 650 10 ML
11 Sweet soya/kecap manis 5000 50 gram
12 squid/cumi 1000 150 gram
13 fish ball/bakso ikan 15 30 pcs
14 shrimps/udang 1000 100 gram
15 Bimoli oil 18000 150 ML
Total Cost before Spoilage & Loss
Yiel : 100 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales

Prapare by,
Lasmanto
Head Chef
HEET

Cost/Unit Coct Total Cost Cost/Pack

4,500.00 20.45 51,136.36 511.36
1,100.00 1.10 275.00 2.75
5,000.00 5.00 2,500.00 25.00
7,000.00 7.00 1,400.00 14.00
6,000.00 6.00 3,000.00 30.00
21,000.00 21.00 210.00 2.10
6,000.00 6.00 3,000.00 30.00
52,000.00 52.00 312.00 3.12
6,500.00 6.50 13.00 0.13
13,000.00 20.00 200.00 2.00
170,000.00 34.00 1,700.00 17.00
68,000.00 68.00 10,200.00 102.00
13,000.00 866.67 26,000.00 260.00
95,000.00 95.00 9,500.00 95.00
170,000.00 9.44 1,416.67 14.17
1,094.46
164.17
1,258.63
1,258.63
4,495.12
10,000.00
12.59%

Approved By,
Direksi
 STANDARD RECIPE SHEET

RECEIPE NO :
NAME OF MENU : Mie goreng Aceh
COST PRICE : 4,064.20
15% MISC PROD : 609.63
TOTAL COST : Rp 4,673.83

15,000.00 SELL PRICE Tax Exc

1.21 TAX & SERVICE
18,150.00 SELL PRICE Tax Inc
25.75 % COST Tax Inc
31.16 % COST Tax Exc

No Description U/conversi Qty Unit

1 Daging sapi 1000 200 gram
2 Egg Noodle 220 440 gram
3 Toge 1000 150 gram
4 Bawang merah 1000 10 gram
5 Spring onion/Daun bawang 1000 20 gram
6 garlic 1000 5 gram
7 Rostip 1000 20 gram
8 Salt 1000 5 gram
9 sugar 1000 10 gram
10 Tomat 1000 100 gram
11 Kecap manis 57000 30 gram
12 Kapulaga 1000 2 gram
13 Kunyit 1000 10 gram
14 Jinten 1000 2 gram
15 Cabe merah TW 1000 50 gram
16 Lada putih 1000 5 gram
17 Bawang goreng 1000 20 gram
18 Bimoli oil 18000 30 ML
19 Sambal merah 50 30 gram
Total Cost before Spoilage & Loss
Yiel : 10 Portion Spoilage 15%
Potential Cost
Cost Per Portion
Potential Sales 28%
Actual Sales Per Portion
% Cost Of Sales
Prapare by,
Lasmanto

Head Chef
SHEET

Cost/Unit Coct Total Cost Cost/Pack

103,000.00 103.00 20,600.00 2,060.00
4,500.00 20.45 9,000.00 900.00
6,000.00 6.00 900.00 90.00
55,000.00 55.00 550.00 55.00
6,000.00 6.00 120.00 12.00
65,000.00 65.00 325.00 32.50
52,000.00 52.00 1,040.00 104.00
6,500.00 6.50 32.50 3.25
13,000.00 13.00 130.00 13.00
15,000.00 15.00 1,500.00 150.00
170,000.00 2.98 89.47 8.95
120,000.00 120.00 240.00 24.00
12,000.00 12.00 120.00 12.00
60,000.00 60.00 120.00 12.00
65,000.00 65.00 3,250.00 325.00
125,000.00 125.00 625.00 62.50
80,000.00 80.00 1,600.00 160.00
240,000.00 13.33 400.00 40.00
498.00 9.96 298.80 29.88
4,064.20
609.63
4,673.83
4,673.83
16,692.24
15,000.00
31.16%
Approved By,

Direksi