Spec 3 oz. Sliced 1 ea. Spec Standard Recipe Card Recipe Nan Bistro Burger COG: Yield: 1 each Menu S: $23.50 FC %: Venue: Margin: Sub Recipe ingredient Amount Unit Cost Burger Patty 8 oz. Egg 1 ea. Bacon Gruyere 1 oz. Siarcusian Onions 2 oz Remoulade 1 oz Gourmet Bun French Fries, Frozen 6 oz. Ketchup 2 oz. Standard Recipe Card (Sub Recipe) Recipe Nan Burger Patty COG: Yield: 10 # Sub Recipe ingredient Amount Unit Cost Ground Beef 10# Salt, Kosher 1.5 oz Pepper, Black 0.5 oz. Standard Recipe Card (Sub Recipe) Recipe Nan Remoulade COG: Yield: 2 qt. Sub Recipe ingredient Amount Unit Cost Mayonnaise Cornichon Onion, Red 8 oz Capers 4 oz. Tarragon 0.5 oz. Parsley 0.5 oz Ketchup 602 Sriracha 1.25 oz Standard Recipe Card (Sub Recipe) Recipe Nan Siracusian Onions COG: Yield: 40 oz Sub Recipe Ingredient Amount Unit Cost Onion, yellow 6N Olive Oil 24 oz. Sherry Vinegar 6 oz. Garlic, peeled 1 oz. Chili Flake 1 oz Ground Spec 1.5 gt. 8 oz. Brunoise Brunoise chop Chiff Chiff Spec Directions: Fill out Bistro Burger item cost work sheet Find the price to the smallest increment in ounces Use the formula: Price / unit size = cost Use pricing sheet to fill out prices on standard recipe cards Start with sub recipes Add all costs for each recipe to figure out COG, then figure out per ounce cost keeping yield in mind Fill in costs from sub recipes on Bistro Burger Recipe card Add all cost together to figure out COG of the dish To figure out food cost % use the formula COG/menu price - Food cost % Contribution margin is the difference between menu price and COG. Use the formula: Menu price - COG = Contribution Margin # = pound 1 gallon = 128 fl oz. #10 Can = 6.5 Pounds pound = 16 ounce 1 Liter - 33.8 oz. 1 dozen= 12 each 1 kilo = 2.2 pounds Fussili Bologneseltem Costs Item Unit size Price Per pound, Per ounce/each Dairy Gruyere 5# block $39.10 Mayonnaise 2.5 gallon $27.35 Eges 15 doz $37.50 Produce Garlic, peeled # $4.90 Onion, Red # $1.85 Onion, yellow # $0.41 Capers 32 oz Jar $11.25 Cornichon 24 oz Jar $17.89 Tarragon # $17.50 Parsley Bunch (2 oz) $0.25 Fries, Frozen $10.85 Dry Goods Olive Oil 2.5 Gallon $82.50 Kosher salt 3# box $2.36 Pepper, black, wh# $7.50 Ketchup #10 can $6.37 Sriracha 28 oz. Bottle $3.29 Sherry Vinegar gallon $18.95 Chili Flake $4.96 Gourmet Buns Dozen $4.56 Protein Ground Beef # $3.49 Bacon # $7.95 5#bag # Spec 3 oz. Sliced 1 ea. Spec Standard Recipe Card Recipe Nan Bistro Burger COG: Yield: 1 each Menu S: $23.50 FC %: Venue: Margin: Sub Recipe ingredient Amount Unit Cost Burger Patty 8 oz. Egg 1 ea. Bacon Gruyere 1 oz. Siarcusian Onions 2 oz Remoulade 1 oz Gourmet Bun French Fries, Frozen 6 oz. Ketchup 2 oz. Standard Recipe Card (Sub Recipe) Recipe Nan Burger Patty COG: Yield: 10 # Sub Recipe ingredient Amount Unit Cost Ground Beef 10# Salt, Kosher 1.5 oz Pepper, Black 0.5 oz. Standard Recipe Card (Sub Recipe) Recipe Nan Remoulade COG: Yield: 2 qt. Sub Recipe ingredient Amount Unit Cost Mayonnaise Cornichon Onion, Red 8 oz Capers 4 oz. Tarragon 0.5 oz. Parsley 0.5 oz Ketchup 602 Sriracha 1.25 oz Standard Recipe Card (Sub Recipe) Recipe Nan Siracusian Onions COG: Yield: 40 oz Sub Recipe Ingredient Amount Unit Cost Onion, yellow 6N Olive Oil 24 oz. Sherry Vinegar 6 oz. Garlic, peeled 1 oz. Chili Flake 1 oz Ground Spec 1.5 gt. 8 oz. Brunoise Brunoise chop Chiff Chiff Spec Directions: Fill out Bistro Burger item cost work sheet Find the price to the smallest increment in ounces Use the formula: Price / unit size = cost Use pricing sheet to fill out prices on standard recipe cards Start with sub recipes Add all costs for each recipe to figure out COG, then figure out per ounce cost keeping yield in mind Fill in costs from sub recipes on Bistro Burger Recipe card Add all cost together to figure out COG of the dish To figure out food cost % use the formula COG/menu price - Food cost % Contribution margin is the difference between menu price and COG. Use the formula: Menu price - COG = Contribution Margin # = pound 1 gallon = 128 fl oz. #10 Can = 6.5 Pounds pound = 16 ounce 1 Liter - 33.8 oz. 1 dozen= 12 each 1 kilo = 2.2 pounds Fussili Bologneseltem Costs Item Unit size Price Per pound, Per ounce/each Dairy Gruyere 5# block $39.10 Mayonnaise 2.5 gallon $27.35 Eges 15 doz $37.50 Produce Garlic, peeled # $4.90 Onion, Red # $1.85 Onion, yellow # $0.41 Capers 32 oz Jar $11.25 Cornichon 24 oz Jar $17.89 Tarragon # $17.50 Parsley Bunch (2 oz) $0.25 Fries, Frozen $10.85 Dry Goods Olive Oil 2.5 Gallon $82.50 Kosher salt 3# box $2.36 Pepper, black, wh# $7.50 Ketchup #10 can $6.37 Sriracha 28 oz. Bottle $3.29 Sherry Vinegar gallon $18.95 Chili Flake $4.96 Gourmet Buns Dozen $4.56 Protein Ground Beef # $3.49 Bacon # $7.95 5#bag #
