Recipe costing card
Print this page (Ctrl+P / Cmd+P). Example rows are illustrative; blank rows are for your numbers. Back to the template
| Ingredient | Purchase unit | Purchase qty | Purchase cost | Qty used | Yield % | Line cost |
|---|---|---|---|---|---|---|
| Chicken breast | kg | 1 | 9.5 | 0.6 | 100 | 5.7 |
| Romaine | head | 1 | 1.8 | 2 | 75 | 4.8 |
| Parmesan | kg | 1 | 22 | 0.08 | 100 | 1.76 |
| Croutons | kg | 1 | 6 | 0.15 | 100 | 0.9 |
| Caesar dressing | l | 1 | 8 | 0.2 | 100 | 1.6 |
Enter portions per batch, your target food cost % and menu price. The card returns batch cost, cost per portion, the price that hits your target and your actual food cost % at the current price.
Free template from thehospitalityinsider.com/templates/