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The white and blue areas are protected, some of them c Terms used in this tool: AP$/Unit Unit Yield % EP$/Unit
Protection The sheet is protected. If you need to unprotect, go to "Format", click "unprotect", leave the password blank an
ms used in this tool: As purchased cost per ingredient unit listed to the right under the unit column. Measurement used in recipe for production. During production certain items incur a lose (waste) this reflects the usable portion that remains. Please refer to the table of common yields. Edible purchase cost per ingredient unit as reflected after calculations of yields.
The sheet is protected. If you need to unprotect, go to "Format", click "unprotect", leave the password blank and hit enter.
EP = Edible Portion after Trim For common Yields use these tools:
Produce Yields
Ingredients
AP$ / Unit
Procedure:
Menu Price: Food Cost % Budget: Food Cost % Actual: Ideal Selling Price:
Cost Cost per Portion: Cost per Recipe: Margin per Portion:
EP = Edible Portion after Trim For common Yields use these tools:
Produce Yields
Fish Yields Yield Costing Unit Yield % Cups Tbl Tbl Cup Tbl 91% 97% 98% 70% 95%
Ingredients Tomatoes, diced Peeled Shallots, minced Lime Juice Green Onion Garlic, minced
Recipe Quantity (EP) Quantity Weight Volume 4 3 4 0.25 2 Cups Tbl Tbl Cup Tbl
Procedure:
Food Cost % Budget is your budgeted food cost % Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change. Ideal Selling Price = Recipe Cost/Number of Portions/Food Cost Budget % It is a suggested selling price to meet your food cost. It is only a reference point to help determine the Selling Price you want
tion Cost