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Magic Food Cost

This document contains a recipe for Grilled Beef Tenderloin that serves 3 portions. It lists 20 ingredients along with their quantities, units, and unit prices. The total food cost, selling price per serve, and selling price including 12% and 14% margins are calculated.

Uploaded by

alilou
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
326 views18 pages

Magic Food Cost

This document contains a recipe for Grilled Beef Tenderloin that serves 3 portions. It lists 20 ingredients along with their quantities, units, and unit prices. The total food cost, selling price per serve, and selling price including 12% and 14% margins are calculated.

Uploaded by

alilou
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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Restaurant

Recipe
Author
Number of Portions Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Food Cost More Than Person
Date:
Menu Price:
Food Cost % Budget
Food Cost % Actual -
Selling Price -

Yield Costing Recipe Cost


Weight Values Unit -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -

Food Cost -
Price Serve -
ding " 12 % , 14 % " -
ore Than Person -
Restaurant French Cuisine
Recipe Set Menu No. ( 1 )
Author Chef,Amr Sadek
Number of Portions 200 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
Chicken 1 Kg 47
Whipping Cream 1 Li 120
Milk Fresh 1 Li 14
Rice Local 1 Kg 23
Unsalted Butter 1 Kg 195.45
Corn Oil 1 Kg 47
Chicken Stock 1 Kg 95
Onoin 1 Kg 13
Garlic 1 Kg 30
Ground Pepper 1 Kg 120
Salt 1 Kg 21.45
Carrots Fresh 1 Kg 10.5
Zucchini Fresh 1 Kg 11
Green Beans Fresh 1 Kg 19
Cauliflower Fresh 1 Kg 15
Tomatoes Fresh 1 Kg 9.5
Cucunber Fresh 1 Kg 13
Green Pepper Fresh 1 Kg 12
Iceberg Lettuce 1 Each 5
Black Olives 1 Kg 63
Cheese Feta 1 Kg 48
Bread Toast 1 Kg 23
Lemon Fresh 1 Kg 25
Cracker Crumbs 1 Kg 35
White Sugar 1 Kg 15
Cream Cheese 1 Kg 120
Powdered Sugar 1 Kg 95
Vanilla 1 Each 0.5
Heavy Whipping Cream 1 Li 98
Strawberries Fresh 1 Kg 20
Raspberrie 1 Kg 380
Blackberries 1 Kg 355
Flour 1 Kg 19
Rosemary Fresh 1 Kg 55
Total Food Cost
Selling Price Serve
Selling Price Including " 12 % , 14 % "
Food Cost More Than Person
Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 115.45
Selling Price 384.46

Yield Costing Recipe Cost


Weight Values Unit 200
0.65 30.55 6,110
0.05 6.00 1,200
0.06 0.84 168
0.18 4.14 828
0.06 11.73 2,345
0.07 3.29 658
0.01 0.95 190
0.07 0.91 182
0.03 0.90 180
0.04 4.80 960
0.06 1.29 257
0.02 0.21 42
0.02 0.22 44
0.02 0.38 76
0.02 0.30 60
0.12 1.14 228
0.06 0.78 156
0.04 0.48 96
0.25 1.25 250
0.03 1.89 378
0.02 0.96 192
0.04 0.92 184
0.03 0.75 150
0.08 2.80 560
0.06 0.90 180
0.05 6.00 1,200
0.03 2.85 570
1 0.50 100
0.1 9.80 1,960
0.02 0.40 80
0.02 7.60 1,520
0.02 7.10 1,420
0.12 2.28 456
0.01 0.55 110
Food Cost 115.45
Price Serve 384.46
ding " 12 % , 14 % " 495.19
ore Than Person 23,090.80
Restaurant French Cuisine
Recipe Grilled Beef Tenderloin
Author Chef,Amr Sadek
Number of Portions 3 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
Beef Tenderloin Steaks 1 Kg 380
Potatoes Fresh 1 Kg 12
Asparagus Fresh 1 Kg 300
Carrots Fresh 1 Kg 9.5
Zucchini Fresh 1 Kg 11
Green Beans Fresh 1 Kg 21
Cauliflower Fresh 1 Kg 12
Fresh Mushrooms 1 Kg 120
Small Garlic Clove 1 Kg 30
Rosemary Fresh 1 Kg 55
Ground Pepper 1 Kg 120
Salt 1 Kg 21.45
Unsalted Butter 1 Kg 210
Extra Virgin Olive Oil 1 Li 170
Beef Broth 1 Li 75
Demi Glass 1 Kg 210
Whipping Cream 1 Li 110
1
1
1
1
1
1

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Food Cost More Than Person
Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 181.59
Selling Price 604.69

Yield Costing Recipe Cost


Weight Values Unit 3
0.22 83.60 251
0.12 1.44 4
0.06 18.00 54
0.03 0.29 1
0.03 0.33 1
0.03 0.63 2
0.03 0.36 1
0.1 12.00 36
0.02 0.60 2
0.02 1.10 3
0.04 4.80 14
0.03 0.64 2
0.05 10.50 32
0.1 17.00 51
0.12 9.00 27
0.07 14.70 44
0.06 6.60 20
- -
- -
- -
- -
- -
- -

Food Cost 181.59


Price Serve 604.69
ding " 12 % , 14 % " 778.84
ore Than Person 544.77
Restaurant French Cuisine
Recipe Homemade French Onion Soup
Author Chef / Amr Sadek
Number of Portions 1 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
Sweet Onions 1 kg 6.5
Unsalted Butter 1 kg 195.48
Extra Virgin Olive Oil 1 Li 160
Brown Sugar 1 kg 220
Beef Broth 1 Li 75
Fresh Thyme 1 kg 35
Bay Leaf 1 kg 47.55
Ground Black Pepper 1 kg 112
Worcestershire Sauce 1 Li 120
Baguette 1 St 35
Gruyere Cheese 1 kg 67.8
Fresh Parmesan Cheese 1 kg 140

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Cost 10 Recipes

Restaurant French Cuisine


Recipe Classic Nicoise Salad
Author Chef / Amr Sadek
Number of Portions 1 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
baby Potatoes 1 kg 20
Green Beans Fresh 1 kg 20
Tomatoes Fresh 1 kg 7.5
Lettuce Romaine 1 Li 5
Hard-Boiled Eggs 1 St 2.75
Unpitted Black Olives 1 kg 46.89
Red Tuna Fillet 1 kg 300
Lemon Juice 1 Li 15
Extra Virgin Olive Oil 1 Li 160
Small Garlic Clove 1 kg 30
Salt 1 kg 21.45
Dijon Mustard 1 ML 28.83
Ground Black Pepper 1 Kg 112

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Cost 10 Recipes

Restaurant French Cuisine


Recipe Grilled Beef Tenderloin
Author Chef / Amr Sadek
Number of Portions 1 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
Beef Tenderloin Steaks 1 kg 350
Ground Pepper 1 kg 120
Fresh Mushrooms 1 kg 220
Unsalted Butter 1 kg 195.48
Extra Virgin Olive Oil 1 Li 160
Small Garlic Clove 1 kg 30
Beef Broth 1 Li 75
Demi Glass 1 kg 195
Whipping Cream 1 Li 85
Salt 1 kg 21.45
Rosemary Fresh 1 Kg 35
Asparagus Fresh 1 Kg 350
Carrots Fresh 1 kg 8
Zucchini Fresh 1 Li 7.5
Green Beans Fresh 1 kg 195
Cauliflower Fresh 1 kg 21.45
Potatoes Fresh 1 Kg 11

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Cost 10 Recipes

Restaurant French Cuisine


Recipe Poulet au cidre
Author Chef / Amr Sadek
Number of Portions 1 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
Chicken Breasts 1 kg 120
Red Apple 1 kg 55
Large Onions 1 kg 6.5
Unsalted Butter 1 kg 195.48
Extra Virgin Olive Oil 1 Li 160
Brut Cider 1 kg 64
Whipping Cream 1 Li 85
Ground Nutmeg 1 kg 600
Ground Black Pepper 1 Kg 112
Salt 1 kg 21.45

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Cost 10 Recipes
Restaurant French Cuisine
Recipe Bouillabaisse
Author Chef / Amr Sadek
Number of Portions 1 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
Salmon Fillet,Skinned 1 kg 420
Lout Fillet,Skinned 1 kg 120
Sardine Fillet 1 kg 50
Mussels, Cleaned 1 Li 175
Shrimps Medium 1 kg 220
Egg Yolks 1 St 2.75
Ground Black Pepper 1 Kg 112
Salt 1 kg 21.45
Saffron 1 Kg 200
Cayenne Pepper 1 kg 22
Unsalted Butter 1 kg 195.48
Extra Virgin Olive Oil 1 Li 160
Tarragon Fresh 1 Kg 35
Tomato Paste 1 Kg 65
Tomato Fresh 1 Kg 10
Chives Fresh 1 Kg 40

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Cost 10 Recipes

Restaurant French Cuisine


Recipe Apple Tarte Tatin
Author Chef / Amr Sadek
Number of Portions 1 Cost
Cost per Portion
Cost per Recipe
Margin per Portion

Purchase Quantity (EP)


Ingredients Quantity Unit Unit price
Unsalted Butter 1 kg 195.48
White Sugar 1 kg 15
Green Apple, peeled 1 kg 55
Flour 1 Li 20

Total Food Cost


Selling Price Serve
Selling Price Including " 12 % , 14 % "
Cost 10 Recipes
Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 48.37
Selling Price 161.08

Yield Costing Recipe


Weight Values Unit Cost ( 10 )
0.45 2.93 4.50
0.02 3.91 0.20
0.02 3.20 0.20
0.02 4.40 0.20
0.15 11.25 1.50
0.03 1.05 0.30
0.02 0.95 0.20
0.035 3.92 0.35
0.03 3.60 0.30
0.02 0.70 0.20
0.06 4.07 0.60
0.06 8.40 0.60
-
-

Food Cost 48.37


Price Serve 161.08
ding " 12 % , 14 % " 207.48
0 Recipes 483.74

Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 65.07
Selling Price 216.67

Yield Costing Recipe


Weight Values Unit Cost ( 10 )
0.1 2.00 1.00
0.12 2.40 1.20
0.12 0.90 1.20
0.5 2.50 5.00
3 8.25 30.00
0.05 2.34 0.50
0.12 36.00 1.20
0.02 0.30 0.20
0.04 6.40 0.40
0.01 0.30 0.10
0.06 1.29 0.60
0.005 0.14 0.05
0.02 2.24 0.20

Food Cost 65.07


Price Serve 216.67
ding " 12 % , 14 % " 279.07
0 Recipes 650.66

Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 156.90
Selling Price 522.48

Yield Costing Recipe


Weight Values Unit Cost ( 10 )
0.22 77.00 2.20
0.02 2.40 0.20
0.06 13.20 0.60
0.02 3.91 0.20
0.02 3.20 0.20
0.01 0.30 0.10
0.12 9.00 1.20
0.06 11.70 0.60
0.05 4.25 0.50
0.01 0.21 0.10
0.01 0.35 0.10
0.07 24.50 0.70
0.03 0.24 0.30
0.03 0.22 0.30
0.03 5.85 0.30
0.02 0.43 0.20
0.012 0.13 0.12

Food Cost 156.90


Price Serve 522.48
ding " 12 % , 14 % " 672.95
0 Recipes 1,569.00

Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 101.69
Selling Price 338.62

Yield Costing Recipe


Weight Values Unit Cost ( 10 )
0.52 62.40 5.20
0.18 9.90 1.80
0.15 0.98 1.50
0.03 5.86 0.30
0.02 3.20 0.20
0.02 1.28 0.20
0.04 3.40 0.40
0.02 12.00 0.20
0.02 2.24 0.20
0.02 0.43 0.20
-

Food Cost 101.69


Price Serve 338.62
ding " 12 % , 14 % " 436.15
0 Recipes 1,016.88
Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 128.09
Selling Price 426.53

Yield Costing Recipe


Weight Values Unit Cost ( 10 )
0.1 42.00 1.00
0.1 12.00 1.00
0.1 5.00 1.00
0.04 7.00 0.40
0.12 26.40 1.20
1 2.75 10.00
0.02 2.24 0.20
0.03 0.64 0.30
0.06 12.00 0.60
0.02 0.44 0.20
0.03 5.86 0.30
0.05 8.00 0.50
0.02 0.70 0.20
0.03 1.95 0.30
0.07 0.70 0.70
0.01 0.40 0.10
-

Food Cost 128.09


Price Serve 426.53
ding " 12 % , 14 % " 549.37
0 Recipes 1,280.88

Date: 27-Oct-2022
Menu Price:
Food Cost % Budget 30%
Food Cost % Actual 38.30
Selling Price 127.53

Yield Costing Recipe


Weight Values Unit Cost ( 10 )
0.1 19.55 1.00
0.25 3.75 2.50
0.2 11.00 2.00
0.2 4.00 2.00
-

Food Cost 38.30


Price Serve 127.53
ding " 12 % , 14 % " 164.26
0 Recipes 382.98

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