Recipe
Hotel: Recipe: Sell Price:
Ingredient
Unit
Qty
Cost
Prep Note
Total Method:
Batch Recipe
Hotel: Batch:
Ingredient
Unit
Qty
Cost
Prep Note
Total Method:
Ingredient Details
Hotel: Recipe: Batch/s:
Description
Unit Purchase Usage
Cost per Purchase
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Code
Recipe Summary
$ Sell Price Cost of Goods (CoGs) Gross Profit % = CoGs / Sell Price % = GP / Sell Price %
Recipe Assessment
Sell Price CoGs Ingredients Priced to suit market Priced to compliment overall menu less than 35% (30% ideal) Quality Price Available from preffered suppliers Seasonal availability Available in managable quantities Perishability in raw form Perishability in prepped/thawed form Purchased in metric units (ie. not each, bunch etc...) Used in other recipes on menu High yield Potential for wastage Prep requirements Batch Recipes/Prep Perishability Min qty to suit low volume site Ease of production Speed of production Minimum number of ingredients required Recipe Visual Appeal (height, colour, plate coverage etc...) Ease of production Speed of production Taste General market appeal Smell Availability of equipment/flatware etc... requirements Minimum number of ingredients required