If you guys dont mind can i get the formula as well?? Thank you!

No method is best; all have pros and cons Recipe's cost per portion = food cost (or beverage cost) Sales Price = Food Cost Food Cost % Food Cost % (FC%) is written as decimal Example: Food cost is $3.22. FC% is 31% SP = FC FC% = $3.22 0.31 = $10.39

Exercise 1: Question: Given FC% = 28.5% and cost per portion for a dish of $3.04, what would be a tentative sales price for this dish?

Exercise 2: Question: A bar uses a beverage cost percentage of 20%. A bottle of wine costs the bar $6.25 to purchase. Question: What should the bar sell the bottle for?

Question 3:

Practice Exercise 3: Calculate the unknown ingredient costs then add all of the ingredients to calculate the total recipe cost. Recipe makes 42 servings. lngredien Recipe Delivery Total Scrap Usable Total Ingredient Cost t Amount Weight Price Mango 4 kg 4 kg $20 10003 3000g ? Avocado 2 kg 2 kg $11 500g 1500g ? Sugar 1 kg 4 kg $3.50 0 4000g ? Milk 58 Egg Yolks 56 TOTAL RECIPE COST ? What is the cost per portion of this recipe