• Use the standardized recipe template presented this week to make a dish you could serve for your pop-up restaurant design via link
• Submit the standardized recipe in excel format

A B C D E F G H K L M N O P 1 Recipe Costing Template 2 Recipe: Salsa 3 Restaurant Hickory Lodge 4 Author Chef Thomas Date: 16-Feb-2012 Food Cost % Budget is your budgeted food cost % 5 Number of Portions: 10 Cos Menu Price: $3.00 6 Serving Size 3 Cost per Portion: $0.56 Food Cost % Budget 34.0% Food Cost % Actual is the food cost % for this recipe. Change the Selling 7 Unit of Measure Per Person: Oz Cost per Recipe $5.60 Food Cost % Actual 18.7% Price or ingredient costings and this % will change. 8 Margin per Portion: $2.44 deal Selling Price: $1.65 9 EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost Ideal Selling Price = 10 For common Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields Recipe Cost/Number of Portions/Food Cost Budget % 11 It is a suggested selling price to meet your food cost. It is only a 12 Recipe Quantity (EP) Yield Costing Recipe reference point to help determine the Selling Price you want based 13 Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost 14 15 Tomatoes, diced Cups $0.98 Cups 91% $1.08 $4.31 16 Peeled Shallots, minced Tb $0.07 Tb 97% $0.07 $0.22 17 Lime Juice A Tbl $0.04 Tb 98% $0.04 $0. 16 18 Green Onion 0.25 Cup $1.78 Cup 70% $2.54 $0.64 19 Garlic, minced 2 Tbl $0.13 Tb 95% $0 14 $0.27 20 21 22 23 24 25 26 27 28 29 30 31 32 33