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  • Chilli-Lime Chiken Bowls

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    jyoti sood
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    This document provides a costing summary for a salsa recipe including the ingredients, quantities, costs, yields, and pricing details. It lists the ingredients for the salsa including cooked quinoa, brown rice, chicken, jicama, corn, pico de gallo, avocado, and cilantro. It then calculates the cost per portion at $9.94 and determines the menu price, food cost percentages, and ideal selling price based on labor, overhead, and profit margins added to the food costs.

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    Chilli-lime Chiken Bowls

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    This document provides a costing summary for a salsa recipe including the ingredients, quantities, costs, yields, and pricing details. It lists the ingredients for the salsa including cooked quinoa, brown rice, chicken, jicama, corn, pico de gallo, avocado, and cilantro. It then calculates the cost per portion at $9.94 and determines the menu price, food cost percentages, and ideal selling price based on labor, overhead, and profit margins added to the food costs.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views2 pages

    Chilli-Lime Chiken Bowls

    Uploaded by

    jyoti sood
    This document provides a costing summary for a salsa recipe including the ingredients, quantities, costs, yields, and pricing details. It lists the ingredients for the salsa including cooked quinoa, brown rice, chicken, jicama, corn, pico de gallo, avocado, and cilantro. It then calculates the cost per portion at $9.94 and determines the menu price, food cost percentages, and ideal selling price based on labor, overhead, and profit margins added to the food costs.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Dish Costing Table

    Recipe Name: Salsa


    Menu/ Dietary Type: General
    Serving Size: 1 Related Costing Menu Price:
    Cost per Portion: $9.94 Food Cost % Budget:
    Cost per Recipe: $9.94 Food Cost % Actual:
    Margin per Portion: $5.06 Ideal Selling Price:

    Recipe Mass Yield Costing


    Purchased
    Ingredients Quantity Weight Volume Price/ Unit Unit Yield %

    cooked quinoa 1.00 cup $1.80 cup 92%


    brown rice 1.00 cup $0.96 cup 97%
    cooked Chili-Lime Chicken (see
    Associated recipe) 1.00 oz $1.43 oz 87%
    julienned jicama 1.00 cup $1.08 cup 92%
    frozen corn, thawed 1.00 cup $1.42 cup 97%
    pico de gallo 1.00 cup cup 96%
    avocado, diced 1.00 pcs $2.25 pcs 85%
    cup chopped fresh cilantro 0.50 cup $0.13 cup 97%

    Cost per portion


    30% Labour Charges
    30% Overhead Charges
    10% Profit Margin
    Final Selling Cost
    Menu Price: $15.00
    Food Cost % Budget: 30.0%
    Food Cost % Actual: 66.3%
    Ideal Selling Price: $33.14

    Costing Recipe
    Portioned
    Cost/ unit Cost

    $1.96 $1.96
    $0.99 $0.99

    $1.64 $1.64
    $1.17 $1.17
    $1.46 $1.46
    $0.00 $0.00
    $2.65 $2.65
    $0.13 $0.07

    $9.94

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