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 $ _______ Cost per Unit Cost per Yield % Yielded Recipe AP $ AP AP Unit Conversi Recipe Cost Recipe Cost Quantity Amt Qty on Unit Ingredient (be specific) AP$ ÷ AP Qty=Cost per AP Unit The math you use here Cost per Recipe Unit ÷the Salmon Flour 5 oz 4 cups $9.40 $13.94 1 lb 50 lbs. $9.40 $0.28/lb depends on the units you are converting, see the back of this sheet 16oz/lb $0.59/oz. 4.4 oz/c $0.08/ cup decimal equivalent of Yield % (i.e.: 75% = 0.75)= Yielded Cost 75% $.79/oz. 100% $0.08/ cup Total Recipe Cost: Yielded Cost * Recipe Quantity = Recipe Cost $3.95 $0.32 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 2. 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