RECIPE COSTING

RECIPE: ADOBONG MANOK

STANDARD YIELD: 7

STANDARD ALLOCATED

RAW MATERIALS UNIT/SIZE UNIT COST PORTION SIZE COST

Whole chicken Kg PHP 135/kg 1kl 135

Onion Kg 90/kg 50g 4.5
Garlic Kg 90/kg 50g 4.5
Bay leaves Kg 18/50g 1g 0.36
Salt Kg 15/kg 1tsp 0.075
Whole peppercorn 9.8
Kg 49/50g 2tsp

Cooking oil L 47/349 ml 2tbsp 4.04

Vinegar L 53/L 5tbsp 3.98
Soy sauce L 20/350ml 5tbsp 4.29
TOTAL COST 166.55

RECIPE COST
BUFFER (10%) 16.66
GROSS FOOD COST 183.21

YIELD 7
COST PER SERVING 26.17
FOOD COST (40%) 65.43
VAT 12%
SELLING PRICE 73.27
RECIPE: BUTTERED SHRIMP
STANDARD YIELD: 6

STANDARD ALLOCATED

RAW MATERIALS UNIT/SIZE UNIT COST PORTION SIZE COST

Butter grams PHP 55/500g 5 tbsp 8.25

Shrimp Kg 250/kg 600g 150

Salt Kg 15/kg ½ tsp 0.0375

Banana Catsup L 30/350 ml ¼c 5.14

Spring Onion Grams 30/100 g 1tbsp 4.5

Garlic Kg 90/kg 35g 3.15

Brown Sugar kg 50/kg 2tbsp 1.5

TOTAL COST 172.58

RECIPE COST

BUFFER (10%) 17.26

GROSS FOOD COST 186.84

YIELD 6

COST PER SERVING 31.64

FOOD COST (40%) 79.1

VAT 12%
SELLING PRICE 88.59