Standard Recipe Card (SRC) Template

Standard recipe cost sheet

Menu Item: Salmon Fillet with Asparagus

Known costs (per sales dollar) Food costs$7.20 35%

Running costs$2,300 11%

Wages$3,500 17%

Total costs$2,573.20 92.59%

Mark-up25% 25%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Salmon Fillet 0.180 $16.00 $2.88

Asparagus 0.100 $4.00 $0.40

Lemon 0.020 $3.00 $0.06

Olive Oil 0.015 $9.00 $0.135

Salt & Pepper 0.005 $2.50 $0.0125

Total portion cost:$3.485

Add other costs (%):5%

Mark-up (%): 25%

Total cost: $3.485

Add GST: $0.3485

Cost adjustments to ensure competitiveness: $0

Selling price: $3.8335

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
+61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1
Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 1 | Page
Useful formulas

Food cost percentages = Portion cost ÷ Selling price

Selling price = Portion cost x Cost mark-up

Yield for ingredients = (Trimmings x 100%) ÷ Raw weight

Food costs (running costs, wages,

= Sales – (Running costs + Wages + Profit desired)
and profit)

GST added to determine the final

= Total portion cost x 10%
sale price

GST removed from the sale price to

= Sale price – (Sale price ÷11 [GST component])
determine its portion of the cost

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
+61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1
Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 2 | Page