Professional Documents
Culture Documents
Name
Gorditas 24 units Units per pack : Weight g per unit :
Primary Ingredients
Product Name Quantity In Grams Ingredient A Ingredient B 1000 0 Cost Per Kg 100.00 0.00 100.00 0.00 0.00 Total Cost
100.00
Total Cost
Secondary Ingredients
Product Name Ingredient C Ingredient D Ingredient E Quantity In Grams 0 0 0 Cost Per Kg 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
0.00
Total Cost 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Cost 1 1 1 1 1 1 1 1 1 1 1 0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
(Utility and Preparation Costs) Total: Weight: 1000 (Product Costs) Total:
0.00 100.00
Shipping Costs
Name Mail Mail Currier Currier Parcel label Units National International National International 0 0 0 0 0 Cost 0.00 0.00 0.00 0.00 0.00 Total Cost 0.00 0.00 0.00 0.00 0.00
0.00
Total Cost
Payment Costs
Name Units Cost
0.00%
0.00 0.00
0.00 0.00
Shipping cost base Mail/Currier National/International for paypal estimate Paypal fee Paypal product PprodVAT
0 0.00 0.00
0.00%
0.00%
0.00 0.00
0.00 0.00
Transfer
0.00
0.00
(Payment Costs) Total: Total Weight (gr): 1,000 Total Cost: Estimated Sale Price: Food Cost Margin: Generated Profit: Pack Total Cost : Estimated Pack Sale Price : 26.31 Food Cost Margin : Generated Profit : Profit %
0.00 100.00 110.00 90.91% 10.00 20.00 22.00 90.91% 2.00 10.00%
Allergic Ingredients
Prepared: Position:
Approved: Position:
2 100
Preparation:
Cost Distribution
0% 0% 0%
0%
100%
Approved: Position:
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Small Business Templates by Spreadsheet123.com 2011 Spreadsheet123 Ltd. All rights reserved
(Primary Products)
1. In the cell "Name" put the name of the mane product of the dish (Steak, Cod Fish, Pie) 2. In the cell "Quantity" put the number of units for 1 dish (one piece of Steak or two slices of fish) 3. In the cell "Price" put price of the product in "Name" per 1 unit of measure (1 steak - $2.00 Dollar) 4. Cell "Total Price" will calculate the price of the single unit multiplied by number of the units in one portion
(Secondary Products)
1. In the cell "Name" put the name of the secondary product of the dish (pasta, chips, new potatoes) 2. In the cell Quantity put the amount of the secondary product in Grams (100 Gram, 200 Grams) 3. In the cell Price put price of the secondary product per1 Kilo or Liter ($10.00 per Kilo or Liter) 4. Cell "Total Price" will calculate the price of the secondary product per amount of weight used for preparation of the dish.
Total Cost
Cell "Total Cost" calculates total of Primary and Secondary Products
Selling Price
In the cell "Selling Price" put the price of the dish as per your menu or the price that this dish will sell for.
Food Margin
Cell "Food Margin" calculates proportion between cost of the dish and generated revenue. (30% of the costs involved in preparation of the dish should generate 70% of profit)
Generated Revenue
Cell "Generated Profit" calculates the Net Profit generated.
Cod Fish, Pie) k or two slices of fish) e (1 steak - $2.00 Dollar) mber of the units in
sta, chips, new potatoes) 00 Gram, 200 Grams) .00 per Kilo or Liter) ount of weight used for
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