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Example Costing

The document outlines a recipe costing process for a Chicken Sandwich, detailing the conversion factor, desired weight, food cost, total food cost, buffer margin, adjusted cost, cost per serving, and selling prices. It provides specific calculations and formulas to determine each component based on actual and desired yields. The recipe is designed to serve 200 people with a buffer margin of 10% included in the cost calculations.

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monteclaraaa
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92 views4 pages

Example Costing

The document outlines a recipe costing process for a Chicken Sandwich, detailing the conversion factor, desired weight, food cost, total food cost, buffer margin, adjusted cost, cost per serving, and selling prices. It provides specific calculations and formulas to determine each component based on actual and desired yields. The recipe is designed to serve 200 people with a buffer margin of 10% included in the cost calculations.

Uploaded by

monteclaraaa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Recipe Costing

Menu: Chicken Sandwich


Actual Yield: 10 pax
Desired Yield: 200 px
Buffer Margin: 10%
Food Cost: 35%
Conversion Factor: _____

WT. IN INGREDIENT QTY AP/UNIT DESIRED FOOD


GRAMS S NEEDED COST WT. COST
Loaf bread 70 g Php
42.00/70g
Mayonnaise 200 g 150.00/200g
Chicken Breast 500g 155.00/k
Celery stalk 250g
35.00/k
onion 250g 50.00/k
Tomato 1 kl 70.00/k
Cucumber 300 ml 35.50/500ml

Total Food Cost:


Buffer Margin :
Adjusted Cost :
Cost per sevings:
Selling Price per servings:
Selling Price per dish:
1. How to get conversion factor:

Desired Yield/Actual Yield= Conversion Factor

DY/AY=CF

100/5= 20

2. How to get desired weight:


Multiply weight in grams To conversion factor
100 grams X 20 = 2000 g

3. How to get food cost?

desired weight X as purchased / unit cost

2000X 90.00/375 g= 480.00

4. Total Food Cost= Just add food cost

5. Buffer Margin= Multiply to .10

6. Adjusted Cost= Add buffer margin and total food cost


7. Cost per serving= Adjusted Cost/ desired Yield

8. Selling Price per Serving= Cost per Serving/ Food Cost Percentage

9. Selling Price per Dish= Adjusted Cost/ Food Cost Percentage

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