The yellow areas are where you need to enter information.

The white and blue areas are protected, some of them c Terms used in this tool: AP$/Unit Unit Yield % EP$/Unit

Protection The sheet is protected. If you need to unprotect, go to "Format", click "unprotect", leave the password blank an

Recipe Costing Template

yellow areas are where you need to enter information. The white and blue areas are protected, some of them contain excel formulas.

ms used in this tool: As purchased cost per ingredient unit listed to the right under the unit column. Measurement used in recipe for production. During production certain items incur a lose (waste) this reflects the usable portion that remains. Please refer to the table of common yields. Edible purchase cost per ingredient unit as reflected after calculations of yields.

The sheet is protected. If you need to unprotect, go to "Format", click "unprotect", leave the password blank and hit enter.

contain excel formulas.

and hit enter.

Recipe Costing Template

Recipe: Restaurant: Author: Number of Portions: Serving Size: Unit of Measure Per Person: Date: 1 Cost Cost per Portion: Cost per Recipe: Margin per Portion: AP$ = As Purchased cost (out of the box) Fruit Yields Menu Price: Food Cost % Budget: Food Cost % Actual: Ideal Selling Price: EP$ = Edible Portion Cost

EP = Edible Portion after Trim For common Yields use these tools:

Produce Yields

Fish Yields Yield Costing Unit Yield %

Ingredients

Recipe Quantity (EP) Quantity Weight Volume

AP$ / Unit

Procedure:

Menu Price: Food Cost % Budget: Food Cost % Actual: Ideal Selling Price:

$ = Edible Portion Cost Spice Yields Recipe Cost

ld Costing EP$ / Unit

Recipe Costing Template

Recipe: Restaurant: Author: Number of Portions: Serving Size: Unit of Measure Per Person: Salsa Hickory Lodge Chef Thomas 10 3 Oz 16-Feb-2012 Menu Price: Food Cost % Budget: Food Cost % Actual: Ideal Selling Price: EP$ = Edible Portion Cost Spice Yields Date:

Cost Cost per Portion: Cost per Recipe: Margin per Portion:

$0.56 $5.60 $2.44

EP = Edible Portion after Trim For common Yields use these tools:

AP$ = As Purchased cost (out of the box) Fruit Yields

Produce Yields

Fish Yields Yield Costing Unit Yield % Cups Tbl Tbl Cup Tbl 91% 97% 98% 70% 95%

Ingredients Tomatoes, diced Peeled Shallots, minced Lime Juice Green Onion Garlic, minced

Recipe Quantity (EP) Quantity Weight Volume 4 3 4 0.25 2 Cups Tbl Tbl Cup Tbl

AP$ / Unit $0.98 $0.07 $0.04 $1.78 $0.13

EP$ / Unit $1.08 $0.07 $0.04 $2.54 $0.14

Procedure:

16-Feb-2012 $3.00 34.0% 18.7% $1.65

Food Cost % Budget is your budgeted food cost % Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change. Ideal Selling Price = Recipe Cost/Number of Portions/Food Cost Budget % It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want

tion Cost

Recipe Cost $4.31 $0.22 $0.16 $0.64 $0.27