Last:Smith____________ First: Andre__________

Recipe Costing Form

Recipe Name: Kale and Almond Brussel Sprouts Salad Food Cost %: 30%

Yield: 200 portions (44 pounds) Cost Per Portion: $0.63

Portion Size: 1 cup Selling Price: $2.10

Ingredient: Recipe Quantity (AP) Cost Total Cost

(complete only ONE column for each)
Volume Weight Count APC/unit
(AP Cost)
1. Shallots 2 lb 1 1/3 oz $3.29 / lb $6.85
1
2. Garlic Cloves 50 cloves $0.60/ lb $0.50

3. Olive Oil 1 pt 3/4 cup $0.38 / fl. oz $8.38

4. Lemon Juice 1 pint 1 1/2 $0.19/ fl. oz $3.18

tbsp
5. Dijon Mustard 1 pint 1 1/2 $0.30/ oz $5.03
tbsp
6. Black Pepper 1/4 cup $1.20/ oz $1.17

7. Kosher Salt 2 tbsp $0.09/ oz $0.12

8. Brussel Sprouts 25 pounds $3.29/lb $82.25

9. Kale 7 lb 6 oz $2.20/ lb $16.23

1 Sliced Almonds 2 lb 5 1/2 oz $1.10/ oz $2.58

0
.
1 Parmesan Cheese 1 lb 6 oz $0.50/ oz $0.69
1
.
Total Recipe $126.96
Cost:
Last:Smith____________ First: Andre__________
 Last:Smith____________ First: Andre__________
Costing Definitions:

Cost per Portion: The cost of each serving. Total recipe cost divided by the number of portions.
Selling Price: Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
Food Cost %: An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
Recipe Quantity: List all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
APC/unit: As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
Total cost: The total cost of each ingredient used.
Recipe cost: The total of all items in the total cost column. This represents the total estimated cost of the recipe.