Recipe Costing Form

Recipe Costing Form

Name of Student: ______Category: ______Date of Costing ______Selling Price : $ ______

(See formulas on the back)

Menu Item ______Total Yield ______Portion Size ______Total Recipe Cost $ ______

Item Description: ______Number of Portions ______

(Total Recipe Cost ÷Number of Portions =Cost per Portion)

______Cost per Portion $ ______

Ingredient (be specific) / Recipe Quantity / AP $ Amt / AP Qty / Cost per AP Unit / Unit Conversion / Costper Recipe Unit / Yield % / Yielded Cost / Recipe Cost
AP$ ÷ APQty=Cost per AP Unit / The math you use here depends on the units you are converting, see the back of this sheet / Cost per Recipe Unit ÷the decimal equivalent of Yield % (i.e.: 75% = 0.75)= Yielded Cost / Yielded Cost * Recipe Quantity = Recipe Cost
Salmon / 5 oz / $9.40 / 1 lb / $9.40 / 16oz/lb / $0.59/oz. / 75% / $.79/oz. / $3.95
Flour / 4 cups / $13.94 / 50 lbs. / $0.28/lb / 4.4 oz/c / $0.08/ cup / 100% / $0.08/ cup / $0.32
Total Recipe Cost:

Menu Item Pricing

Carry Portion Cost from other side to below.

$ ______Cost per Portion (from front page)

$ ______10% for Loss (10% of Cost per Portion)

$ ______Sub-Total (add “Cost per Portion” and “10% for Loss”)

$ ______Selling Price(Sub-total times Multiplier Factor1 or divided by the Food Cost Percentage2, see notes below).

$ ______Final Selling Price – Round the “Selling Price” amount up to the nearest multiple of 5¢ i.e.; $5.81 would be rounded to $5.85, $5.86 would be rounded to $5.90.

Notes:

1. Multiplier Factor equals 100 divided by the target food cost percentage. In this restaurant we are aiming for a 40% food cost and the item we are pricing has a portion food cost of $2.49 so; 100 divided by the food cost percentage = multiplier factor, or: 100/40=2.5, i.e.; $2.49x2.5=$6.23

1. The formula for “divided by the Food Cost Percentage” is Sub-total divided by 0.40 (decimal equivalent of 40%, our current Food Cost %) = Selling Price, i.e.; $2.49÷0.40=$6.23

Sample Unit Conversion Formulas:

Pounds to Ounces: Cost per AP Unit ÷Oz. Per Pound (16) = Cost per Recipe Unit

Weight to Volume:

Liquids: Cost per AP Unit ÷ Oz. pound (16) x Oz. Per Cup (8)or Oz. per Tablespoon(0.5) ,etc. = Cost per Recipe Unit

Solids: Cost per AP Unit ÷ Oz. pound (16) x Oz. Per Cup or Oz. per Tablespoon (taken from the “Book of Yields” for this item), then convert to Recipe Unit (teaspoon, tablespoon, pint, quart, etc. using the standard volume conversions) = Cost per Recipe Unit

Count to Weight: Cost per AP Unit x oz. per count (taken from the “Book of Yields” for this item, or from the description on the container), then convert to Recipe Unit = Cost per Recipe Unit