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How do you calculate portion cost?
Portion cost: The cost of the serving size for that ingredient, calculated using the following formula: Portion size x unit serving cost.
How do you calculate standard recipe cost?
An easy way to calculate your costs is to:
- Write down all of the ingredients in a recipe.
- Determine the cost of each ingredient in total (whether it be a 10lb bag or not)
- List how many grams of each ingredient you have in a recipe.
- Divide the total cost of the ingredient by the grams of each ingredient.
How should you calculate the edible portion amount for an ingredient?
Calculating Edible Portion (EP) Edible portion is the yield after the product is trimmed for use. Begin by weighing the product before cleaning. Trim, fabricate and portion the product. Weigh the edible portion and divide it by the AP weight.
How do you calculate the amounts for something as purchased AP and as an edible portion EP )?
3. Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or edible product (EP) weight. The formula is: AP weight – waste = EP weight. 4.
What is a standard portion cost?
A standard portion cost is simply the cost of the ingredients (and sometimes labour) found in a standard recipe divided by the number of portions produced by the recipe. Simply determine the cost of each ingredient used in the recipe and ingredients used for accompaniment or garnish.
What is a standard portion size?
A Standard Portion Size represents the amount (weight, count, size or value) of each food item which is sold to the guest for a stated price and should be established for all items, including appetizers, main courses, vegetables, salads, desserts, beverages, etc.
How is the standard portion cost of a recipe determined?
The standard portion cost is determined on the basis of the size of the portion served to a guest and the ingredients that are used in preparing of a particular dish. RECIPE FOR – Recipe no. – Sl. Step 1 – Copy the ingredients from the standardized recipe card to the cost card.
How do you calculate the cost of ingredients?
I always do my calculations in my recipe development notebook. You’ll fill out the prices in the right hand column as you do the calculations. Step 2: Fill in prices for ingredients that were used “whole”. Gather your receipts and record the prices for any ingredient that you used in the “whole” form.
How to calculate the cost of a serving unit?
1 Listing all ingredients 2 Listing the purchased unit 3 Listing the purchase cost 4 Including the Yield % 5 Calculating the actual unit cost 6 Adding the serving unit of the recipe 7 Calculating the unit serving cost 8 Determining portion size 9 Calculating portion cost
How do you use a food cost calculator?
Watch the video to learn how to use our food cost calculator. In this video, we build out a roasted chicken brie sandwich with a side salad and a ramekin of sun-dried tomato ranch dressing. We identify each ingredient for the recipes and menu items, enter the purchasing unit and price to get the unit costs.