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  • Book1 (Version 1)

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    vicke chauhan
    5 views4 pages
    The document appears to be a recipe costing tool from a café. It includes fields for the recipe name, concept, cuisine, number of portions, serving size, proposed selling price, projected food cost percentage, ingredients used in the recipe with quantity, weight, volume, cost per unit, total cost per ingredient, and total cost for the recipe. The tool is used to calculate the costs of recipes to determine appropriate selling prices.

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    Original Title

    Book1 (version 1)

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    The document appears to be a recipe costing tool from a café. It includes fields for the recipe name, concept, cuisine, number of portions, serving size, proposed selling price, projected food cost percentage, ingredients used in the recipe with quantity, weight, volume, cost per unit, total cost per ingredient, and total cost for the recipe. The tool is used to calculate the costs of recipes to determine appropriate selling prices.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views4 pages

    Book1 (Version 1)

    Uploaded by

    vicke chauhan
    The document appears to be a recipe costing tool from a café. It includes fields for the recipe name, concept, cuisine, number of portions, serving size, proposed selling price, projected food cost percentage, ingredients used in the recipe with quantity, weight, volume, cost per unit, total cost per ingredient, and total cost for the recipe. The tool is used to calculate the costs of recipes to determine appropriate selling prices.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    Vamoska Café

    Last Update SN Storage Area Item Unit Price


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    ka Café
    Unit Price Unit Price Unit Price Unit Price
    Recipe Costing Tool
    Date:
    Recipe Name:
    Concept: Cuisine:
    Submitted By: Category:
    Number of Portions: 1 or 24 1 Operation:
    serving size per person: Region:
    Purposed Gross Selling Price $1.00 Purposed Gross Selling Price $0.00 Cost per Portion:
    Projected FC% 0.00% Cost per Recipe:

    Recipe Qty (EP) Costing


    Ingredients Qty Weight Volume AP$/Unit Unit Yield % EP$ / Unit
    Total
    Cost

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