The yellow areas are where you need to enter information. The white areas are protected, some of them contain ex
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 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.
excel formulas.
and hit enter.
Recipe:
Restaurant:
Author: Date:
Number of Portions: Ideal Selling Price Selling Price:
Serving Size: #DIV/0! Projected FC%: #DIV/0!
Unit of Measure Per Person: Cost per Portion: $0.00
Food Cost Budge %: Cost per Recipe: $0.00
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
For common Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Costing Total
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Procedure:
469d9f51-0713-4d30-b5b3-a4019bb9b79d.xls Recipe Template
Recipe Costing Template
Recipe: Salsa
Restaurant: Hickory Lodge
Author: Chef Thomas Date: 4-Nov-2010
Number of Portions: 11 Ideal Selling Price Selling Price: $25.00
Serving Size: 3 $16.19 Projected FC%: 22.02%
Unit of Measure Per Person: Oz Cost per Portion: $0.50
Food Cost Budge %: 34.00% Cost per Recipe: $5.50
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
For common Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Costing Total
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Tomatoes, diced 4 Cups $0.98 Cups 91% $1.07 $4.27
Peeled Shallots, minced 3 Tbl $0.07 Tbl 97% $0.07 $0.22
Lime Juice 4 Tbl $0.04 Tbl 98% $0.04 $0.16
Green Onion 0.25 Cup $1.78 Cup 70% $2.31 $0.58
Garlic, minced 2 Tbl $0.13 Tbl 95% $0.14 $0.27
Procedure: