Question 2

Based on the food cost form given below calculate the following: -

1. What is the total recipe cost?

2. What is the cost per portion?

3. What is the selling price?

FOOD COST FORM

Menu Item: Tomato-Rosemary Focaccia Date: ____________

Number of Portions: 45 Size: Cost per Portion: ____________

Selling Price: Food Cost %:_18%______________________________________________________

Ingredients	Recipe Quantity (EP)			Cost			Total Cost
	Weight	Volume	Count	APC/Unit	Yield %	EPC/Unit
Bread flour	19 #			$0.40 / #	100%
Garlic cloves (1 head = 12 cloves = 2.1 oz)			24 ea	$1.40 / #	88%
Olive oil (1 C = 7.7 oz)	19 oz			$25.50 / 3 L	100%
Onions, large (1 ea = 13.7 oz)			3 ea	$0.78 / #	91%
Rosemary, fresh (1 C = 2.4 oz, 1 bu = 1 oz)		1 C		$1.42 / bu	80%
Salt, kosher (1 T = 0.588 oz)		C		$1.33 / 3 #	100%
Tomatoes, Roma	72 oz			$1.26 / #	94%
Water		267 fl oz					$0.00
Yeast. instant dry	1 oz			$2.16 / #	100%
TOTAL RECIPE COST