Food Cost Form
Menu Item: Open-Face Chicken Parmesan Sandwich
Date: November 3, 2010
Number of Portions: 150
Portion Size: 13.1875 oz
Cost per Portion: $2.35
Selling Price: $7.84 Food Cost %: 30%
Ingredients
Recipe Quantity (AP)
(complete only ONE column for
each)
Weight
Volume
Count
1. Ciabatta
1
Rolls (4 count)
2. Jarred marinara sauce
3. Skin-less boneless chicken breast
4. Baby spinach leaves
5. Mozzarella Cheese
6. Parmesan Cheese
18 lb 12oz/
300oz
37 lb 8 oz/
600 oz
46 lb 14 oz/
750 oz
150 oz
9lb 6 oz/
150 oz
1 lb 12 oz/
28.125 oz
Cost
Total Cost
APC/unit
(AP Cost)
$2.49/4 ct
Yield %
$2.49/24 oz
(0.10/oz)
$7.52/4lb
(1.88/lb)
$5.99
($0.37/oz)
$5.99/32oz
(0.19/oz)
$4.39/5 oz
(.88/oz)
Total Recipe
Cost:
100%
98.68%
$93.37
$62.25
97.66%
$88.125
93.75%
$56.1563
93.75%
$28.078
93.75%
577.59
$24.6938
$352.673
Costing Definitions:
Cost per Portion:
Selling Price:
Food Cost %:
Recipe Quantity:
APC/unit:
Yield %:
Total cost:
Recipe cost:
The cost of each serving. Total recipe cost divided by the number of portions.
Based on the food cost percentage allowed by the budget. It’s the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
list all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
The yield percentage is used to adjust the AP cost to compensate for waste/loss.
The total cost of each ingredient used.
The total of all items in the total cost column. This represents the total estimated cost of the recipe.