When you complete this objective you will be able to calculate the cost of each of the ingredients, the total recipe cost and the cost of one portion given a recipe with purchase prices included.
Portion Cost (PC) = Menu Price (MP) x Food Cost Percentage (FC%)
PC = MP x FC%
The daily special sells for $5.95 and we want to have a 36% Food Cost. How much does the special cost to produce?
PC = MP x FC%PC = $5.95 x 36%
Procedure for Calculating Recipe Costs
|Chicken Pot Pie||Yield:5 portions|
|Ingredient||Amount||@||EP Price per unit||Extension|
|Chicken:||1.5 kg||@||$2.75 / kg||$4.13|
|Onions:||120 gr||@||$0.65 / kg||$0.08|
|Butter:||220 gr||@||$5.95 kg||$1.31|
|Flour:||220 gr||@||$22.00 / 40 kg||$0.12|
|Milk:||2.5 L||@||$15.65 / 20 L||$1.96|
|Total Recipe Cost =||$7.60|
Portion Cost = $7.60 / 5 portions = $1.52 / portion
NOTE: before we can actually calculate Menu Prices or Food Cost Percentages, we will need to add the cost of any additional foods served such as French fries, vegetables, buns & butter, garnishes, etc.
Last Modified May 2007, Garry Wall
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