CHEFLINX
New Recipe Costing Sheet
Recipe:
Restaurant:
Author:
Number of Portions:
Cost—
Cost per Portion:—
Cost per Recipe:—
Serving Size:
Margin per Portion:—
Unit of Measure / Person:
Date:
Menu Price:
$
Food Cost % Budget:
%
Food Cost % Actual:—
Ideal Selling Price:—
EP = Edible Portion after Trim | AP$ = As Purchased cost (out of box) | EP$ = Edible Portion Cost
| Ingredients | Quantity (EP) | Unit | AP$ / Unit | Yield % | EP$ / Unit | Recipe Cost | |
|---|---|---|---|---|---|---|---|
$ | % | ||||||
$ | % | ||||||
$ | % | ||||||
$ | % | ||||||
$ | % | ||||||
| Total Recipe Cost | — | ||||||
| Cost per Portion (? portions) | — | ||||||