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  • Standard Food Recipe

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    Azahra Kinanti
    11 views1 page
    This document provides a template for standard food recipes that includes fields for the menu name, menu card, yield, portion size, ingredients and quantities, unit of measurement, total cost per recipe, miscellaneous costs as a percentage, cost per portion, food cost desired percentage, food cost, packaging/paper costs, and contribution margin. The template is designed to calculate pricing for menu items based on ingredient costs and desired profit margins.

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    This document provides a template for standard food recipes that includes fields for the menu name, menu card, yield, portion size, ingredients and quantities, unit of measurement, total cost per recipe, miscellaneous costs as a percentage, cost per portion, food cost desired percentage, food cost, packaging/paper costs, and contribution margin. The template is designed to calculate pricing for menu items based on ingredient costs and desired profit margins.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Standard Food Recipe

    Uploaded by

    Azahra Kinanti
    This document provides a template for standard food recipes that includes fields for the menu name, menu card, yield, portion size, ingredients and quantities, unit of measurement, total cost per recipe, miscellaneous costs as a percentage, cost per portion, food cost desired percentage, food cost, packaging/paper costs, and contribution margin. The template is designed to calculate pricing for menu items based on ingredient costs and desired profit margins.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    STANDARD FOOD RECIPE

    MENU NAME : MENU CARD :

    YIELD : PORTION SIZE :


    INGREDIENTS QUANTITY UOM AMOUNT
    UNIT OF PRICE
    MEASUREMENT

    TOTAL COST PER


    RECIPE =
    MISCELENOUS COST % = COST PER PORTION =

    Total Cost Per Recipe =


    FOOD COST DESIRED % = SELLING PRICE =

    FOOD COST =

    PACKAGING/PAPER = CONTRIBUTION MARGIN =

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