Take the information in this manual spreadsheet.

Open a new blank spreadsheet.

Recreate the spreasheet with the correct formulas so that the sheet will calculate totals and percentages.

Upload the final spradsheet to the upload link.

Arial > ... = ce 9 f B Converting Recipes D E F New portion divided by old portion = the conversion factor Current Recipe calls for portions + 6.24 You want to make portions New Old = 13 25 = your conversion factor 0.52 Take every ingredient in the recipe and multiply it by 3 Old measure 6.25 # Ingredient Ground Beef Convert # 0.52 Result 3.25 New Amounts 3.25 # 12 oz Ketchup 0.52 6.24 6.25 oz. 2 # Onions 0.52 1.04 1.00# 1 oz. Salt 0.52 0.52 .50 OZ 1 oz Black Pepper 0.52 0.52 50 OZ B 9 0 1 2 3 4 5 6 7 8 9 0 1 2 3 54 Portion Cost Card Name of Recipe: Reference Number: Date: Number of Portions: ant DA DAR Blank Recipe Card = + Calculation Mode: Automatic Workbook Statistics M fo A D C E F G I H ] B Portion Cost Card Name of Recipe: Reference Number: Date: Number of Portions: Cost Per Portion Recipe Ingredients Extension Invoice Cost Unit $6.00 # Recipe Cost Unit 3.25 # Ground Beef $19.50 6.25 OZ Ketchup $2.75 bottle $0.20 $1.25 OZ 1.00# Onions $1.75 # $1.75 SF 50 OZ Salt SF SF SF SF SF SF 50 OZ SF SF SF Black Pepper Total Cost $22.50 0.8 Yield $18.00 Total Recipe Cost-13 portions Cost per Portion Spice Factor 3% Q Factor 2% $18.00 $1.38 $1.42 $0.00 18.00/13 $1.38 $1.38 x 1.03 $1.42 Total Cost Per Dish Minimum Menu Pri FC % Unknown% $1.42 $4.44 1.42/32 - $4.44 Arial > ... = ce 9 f B Converting Recipes D E F New portion divided by old portion = the conversion factor Current Recipe calls for portions + 6.24 You want to make portions New Old = 13 25 = your conversion factor 0.52 Take every ingredient in the recipe and multiply it by 3 Old measure 6.25 # Ingredient Ground Beef Convert # 0.52 Result 3.25 New Amounts 3.25 # 12 oz Ketchup 0.52 6.24 6.25 oz. 2 # Onions 0.52 1.04 1.00# 1 oz. Salt 0.52 0.52 .50 OZ 1 oz Black Pepper 0.52 0.52 50 OZ B 9 0 1 2 3 4 5 6 7 8 9 0 1 2 3 54 Portion Cost Card Name of Recipe: Reference Number: Date: Number of Portions: ant DA DAR Blank Recipe Card = + Calculation Mode: Automatic Workbook Statistics M fo A D C E F G I H ] B Portion Cost Card Name of Recipe: Reference Number: Date: Number of Portions: Cost Per Portion Recipe Ingredients Extension Invoice Cost Unit $6.00 # Recipe Cost Unit 3.25 # Ground Beef $19.50 6.25 OZ Ketchup $2.75 bottle $0.20 $1.25 OZ 1.00# Onions $1.75 # $1.75 SF 50 OZ Salt SF SF SF SF SF SF 50 OZ SF SF SF Black Pepper Total Cost $22.50 0.8 Yield $18.00 Total Recipe Cost-13 portions Cost per Portion Spice Factor 3% Q Factor 2% $18.00 $1.38 $1.42 $0.00 18.00/13 $1.38 $1.38 x 1.03 $1.42 Total Cost Per Dish Minimum Menu Pri FC % Unknown% $1.42 $4.44 1.42/32 - $4.44