Create recipe costing sheets Perform the following steps to cost your developed menus: Itemise the proposed components of each dish. Calculate the food percentage based on your restaurant. • Assess the cost-effectiveness of the dishes and select menu items that provide high yield. • Detail all ingredients used to prepare the dish. • Price the menu items to ensure maximumprofitability, using appropriate methods to achieve the desired profit margins, mark-up procedures and rates. • Calculate the portion yields and to determine the costs from raw ingredients (only required for the cyclic menu).
EXAMPLE RECIPE COSTING SHEET (USE THE BELOW TEMPLATE FOR EVERY DISH) WRITE FORMULAS (ADD FORMULAS USED IN SPACE PROVIDED)
Recipe / menu item: Seafood Marinara Pasta Number of portions: 10
Ingredients
Prawns Calamari mussels Fish Chilli Garlic
Pasta —dried Tomato sugo sauce Basil Olive oil seasoning
Recipe costings
Qty Unit Purchase unit
Kg 1 kg
Kg lkg
Kg lkg 1kg
.050 Kg lkg 1kg kg 1kg L
1L
1 Bunch Bunch 100 MI Kg
Kg
Purchase unit price $22.00
$26.00
$12.00
$24.00
$20.00 $20.00
$1.50
$2.00
$3.00
Cost
Total cost
$11.00
$13.00
$6.00
$12.00
.40
.40
1.50
2.00 3.00
12.00 1.20
20.00
Total cost $50.90
Total cost of recipe $50.90
1S”10 Portion cost •
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