Elilly International Hotel

Pan Seared T -bone steak

Recipe Recipe No. 1
Recipe for:
Portion Size: 1 Portion
Department: Cost Control
Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 T-bone steak Gr 335 613 205.36
2 Vegetable oil ml 20 168.2 3.36
3 salt Gr 5 200 1.00
4 pepper Gr 5 816 4.08
5 garlic, minced Gr 15 260 3.90
6 butter Gr 20 608.7 12.17
7 rosimerino Gr 20 80 1.60
8 red Onion Gr 20 115 2.30
9 brocolli Litt 150 150 22.50
10 potato Gr 100 37 3.70
11 cream Gr 20 565.217 11.30
12 Roll bread pcs 2 11.5 23.00
TOTAL 294.28
CONTINGENCY 5% 14.71
TOTAL COST 308.99
Cost Per Portion ( 1 PAX) 309
If Cost % 40%
Sales price will be 772.48
If Cost % 35%
Sales price will be 882.83
If Cost % 30%
Sales price will be 1029.97

Recipe Recipe No. 2

Recipe for Beef Osso Buco :
Portion Size: 1 Portion
Department: Cost Control
Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 beef Osso Buco gr 330 595 196.35
 2 onion gr 30 115 3.45
3 celery stalks gr 30 50 1.5
4 small carrots gr 30 40 1.2
5 garlic cloves gr 10 260 2.6
6 corn flour gr 10 260.85 2.6085
7 tomato paste gr 15 400 7.0588235
8 rosemary gr 20 80 1.6
9 parsley gr 10 90 0.9
10 oil ml 20 168.2 3.364
11 butter table gr 30 608.7 18.261
12 Salt gr 5 200 1
13 pepper gr 5 816 4.08
14 broccoli gr 130 150 19.5
15 cream gr 20 565.217 11.304348
16 potato gr 100 37 3.7
17 Roll bread pcs 2 11.5 23
TOTAL 301.48
CONTINGENCY 10% 30.15
TOTAL COST 331.62
Cost Per Portion ( 1 PAX) 332
If Cost % 40%
Sales price will be 829.06
If Cost % 35%
Sales price will be 947.50
If Cost % 30%
Sales price will be 1105.41

Recipe Recipe No. 3

Recipe for: Beef Rack
Portion Size: 1 Portion
Department: Cost Control
Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 Beef ribs gr 330 595 196.35
2 onion gr 30 115 3.45
3 celery stalks gr 30 50 1.50
4 small carrots gr 10 40 0.40
5 garlic cloves gr 10 260 2.60
6 corn flour gr 15 260.85 3.91
7 tomato paste gr 15 400 7.06
 8 rosemary gr 10 80 0.80
9 parsley ml 20 90 1.80
10 oil gr 30 168.2 5.05
11 butter table gr 20 608.7 12.17
12 Salt gr 5 230 1.15
13 pepper gr 5 816 4.08
14 cream gr 20 565.22 11.30
15 broccoli gr 130 150 19.50
16 potato gr 100 37 3.70
17 Roll bread pcs 2 11.5 23.00
TOTAL 274.83
CONTINGENCY 10% 27.48
TOTAL COST 302.31
Cost Per Portion ( 1 PAX) 302
If Cost % 40%
Sales price will be 755.77
If Cost % 35%
Sales price will be 863.74
If Cost % 30%
Sales price will be 1007.70

Recipe Recipe No. 4

Recipe for: classic pan -seared ribeye steak
Portion Size: 1 Portion
Department: Cost Control
Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 classic pan-seared ribeye stea Gr 330 595 196.35
2 Vegetable oil ml 20 168.2 3.36
3 salt Gr 5 230 1.15
4 pepper Gr 5 816 4.08
5 garlic, minced Gr 15 260 3.90
6 butter Gr 30 608.7 18.26
7 rosimerino Gr 20 80 1.60
8 red Onion Gr 20 115 2.30
9 brocolli Litt 130 150 19.50
10 potato Gr 100 37 3.70
11 cream Gr 30 565.217 16.96
12 Roll Bread pcs 2 11.5 23.00
TOTAL 294.16
CONTINGENCY 10% 29.42
 TOTAL COST 323.58
Cost Per Portion ( 1 PAX) 324
If Cost % 40%
Sales price will be 808.94
If Cost % 35%
Sales price will be 924.51
If Cost % 30%
Sales price will be 1078.59

Recipe Recipe No. 5

Recipe for; chicken parmesan
Portion Size: 1 Portion
Department: Cost Control
Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 chicken breasts gr 200 260.87 52.17
2 butter gr 30 608.7 18.26
3 Oil ml 20 168.2 3.36
4 Mozzorela cheese gr 30 760.87 22.83
5 parmesan cheese gr 30 760.87 22.83
6 spaghatti 500gm gr 75 90 13.50
7 tomato gr 100 70 7.00
8 onion gr 80 115 9.20
9 garlic gr 20 260 5.20
10 Basil fresh gr 15 70 1.05
11 eggs gr 1 11 0.01
12 Bread crumbs gr 50 11.5 7.67
13 salt gr 5 230 1.15
14 pepper gr 5 816 4.08
15 Parsly gr 10 90 0.90
16 Roll Bread pcs 2 11.5 23.00
TOTAL 192.21
CONTINGENCY 15% 28.83
TOTAL COST 221.04
Cost Per Portion ( 1 PAX) 221
If Cost % 40%
Sales price will be 552.60
If Cost % 35%
Sales price will be 631.54
If Cost % 30%
 Sales price will be 736.80

Recipe Recipe No. 6

Recipe for.CHICKEN ROULADE
Portion Size: 1 Portion
Department: Cost Control
Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 Chicken Breast gr 200 260.87 52.17
2 mozzarella cheese gr 30 760.87 22.83
3 leek gr 40 65 2.60
4 kosta gr 150 40 6.00
5 onion gr 40 115 4.60
6 Salt gr 10 230 2.30
7 Pepper gr 10 816 8.16
8 potato gr 120 37 4.44
9 cream ml 30 565.217 16.96
10 Carrot gr 50 40 2.00
11 Garlic gr 20 260 5.20
12 Oil ml 20 168.2 3.36
13 table butter gr 30 608.7 18.26
14 mushroom gr 40 398.98 15.96
15 parsly gr 20 90 1.80
16 Roll bread pcs 2 11.5 23.00
TOTAL 166.64
CONTINGENCY 15% 25.00
TOTAL COST 191.64
Cost Per Portion ( 1 PAX) 192
If Cost % 40%
Sales price will be 479.09
If Cost % 35%
Sales price will be 547.53
If Cost % 30%
Sales price will be 638.79

Recipe No. 7
Recipe for CHICKEN Cordon Blue
Portion Size: 1 Portion
Department: Cost Control
 Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 Chicken Breast gr 200 260.87 52.17
2 Beef Ham gr 30 517.39 15.52
3 mozzarella cheese gr 20 760.87 15.22
4 egg pcs 1 11 11.00
5 bread crubs gr 40 434.78 17.39
6 All Purpose Flour gr 30 90 2.70
7 Cream ml 20 565.217 11.30
8 provolino cheese gr 20 760.87 15.22
9 Salt gr 10 230 2.30
10 Pepper gr 5 816 4.08
11 Broccoli gr 50 150 7.50
12 Coliflower gr 50 180 9.00
13 Carrot gr 50 40 2.00
14 Basmatic rice gr 30 150 4.50
15 Onion gr 50 115 5.75
16 Garlic gr 20 260 5.20
17 Table butter gr 30 608.696 18.26
18 oil ml 20 168.2 3.36
19 Roll bread pcs 2 11.5 23.00
TOTAL 202.48
CONTINGENCY 10% 20.25
TOTAL COST 222.73
Cost Per Portion ( 1 PAX) 223
If Cost % 40%
Sales price will be 556.82
If Cost % 35%
Sales price will be 636.37
If Cost % 30%
Sales price will be 742.43

Recipe No.8
Recipe for :Crusted grilled nilepurch
Portion Size: 1 Portion
Department: Cost Control
Date 7/10/2023
Unit Specificatio
No. Ingridients Unit Qty Cost Total Cost n
1 Nile purch gr 200 450 90.00
 2 Mustared gr 20 1349.58 26.99
3 Provolino cheese gr 30 760.87 22.83
4 mushroom gr 30 398.98 11.97
5 bread crubs gr 30 11.5 4.60
6 Parsly gr 20 90 1.80
7 Salt gr 10 200 2.00
8 Pepper gr 10 816 8.16
9 Broccoli gr 50 150 7.50
10 Coliflower gr 50 180 9.00
11 Carrot gr 50 40 2.00
12 Basmatic rice gr 30 150 4.50
13 Onion gr 50 115 5.75
14 Garlic gr 20 260 5.20
15 Table butter gr 30 608.696 18.26
16 oil ml 20 168.2 3.36
17 Roll bread pcs 2 11.5 23.00
TOTAL 223.92
CONTINGENCY 15% 33.59
TOTAL COST 257.51
Cost Per Portion ( 1 PAX) 258
If Cost % 40%
Sales price will be 643.78
If Cost % 35%
Sales price will be 735.74
If Cost % 30%
Sales price will be 858.37
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 Elilly International Hotel
Elilly VIP New A-la-carte Menu
Pricing Analysis - Date: 23/10/2023
Final p Final p Final p Suggested
10%&15 10%&15% 10%&15 selling Suggested
%/30% /35% %/40% price Selling
before Price Cost
+10%&15 Including
% 30% 10% &
No Item Description Cost/Portion cost 30% cost 35% Cost 40% 15% 30% Cost %
1 Pan Seared T -bone steak 308.99 1029.97 882.83 772.48 1302.91 1116.78 977.18 1029.97 1302.91 30.00
2 Beef Osso Buco 331.62 1105.41 947.50 829.06 1398.35 1198.59 1048.76 1105.41 1398.35 30.00
3 Beef Rack 302.31 1007.70 863.74 755.77 1274.73 1092.63 956.05 1007.70 1274.73 30.00
4 classic pan -seared ribeye 323.58 1078.59 924.51 808.94 1364.42 1169.50 1023.31 1078.59 1364.42 30.00
5 chicken parmesan 221.04 736.80 631.54 552.60 932.05 798.90 699.04 736.80 932.05 30.00
6 CHICKEN ROULADE 191.64 638.79 547.53 479.09 808.07 692.63 606.05 638.79 808.07 30.00
7 CHICKEN Cordon Blue 222.73 742.43 928.04 556.82 939.17 1173.97 704.38 742.43 939.17 30.00
8 Crusted grilled nilepurch 257.51 858.37 735.74 643.78 1085.83 930.72 814.38 858.37 1085.83 30.00
2,159.42 7,198.06 30%
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