You do not need to print this page, it fills in the top of each costing sheet with the information

provided below. Your Name: Restaurant:

Jason Lord Leeroy's Grub and Fixin's

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Fried Pickle Spears 96 24 $2.10
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion)

Unit Ingredients

Batch Cost $ 16.14 Plate Cost 0.6726017 Food Cost % 0.3202865

AP Unit cost (D) Yield % (E) EP Unit Cost (D/E)

13 18 27 1/2 28 1/2 1 1/6 1/5 12

oz ea oz oz oz oz oz oz

Cornmeal, coarse ground Kosher Dill Pickles, whole AP Flour Cornstarch Baking Powder Kosher Salt* Cayenne Pepper* Lager beer

$ $ $ $ $ $ $ $

0.030 0.680 0.020 0.050 0.170 0.040 0.600 0.110

$ $ $ $ $ $ $ $ $ $ $

0.030 0.680 0.020 0.050 0.170 0.040 0.600 0.110 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $ $ $ $ $ $

0.39 12.24 0.55 1.40 0.09 0.05 0.11 1.32 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Fried Green Tomatoes 96 24 $1.82
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion)

Unit Ingredients

Batch Cost Plate Cost Food Cost %

AP Unit cost (D)

13.94 0.58082 0.320011

Yield % (E) EP Unit Cost (D/E)

9 17 9 3 1/4 1/5 34 1/2 6

pound oz oz oz oz oz oz ea

Green Tomatoes Cornmeal AP Flour Kosher Salt Pepper Cayenne Buttermilk Egg

$ $ $ $ $ $ $ $

1.240 0.030 0.020 0.040 0.880 0.600 0.034 0.080

$ $ $ $ $ $ $ $ $ $

1.240 0.030 0.020 0.040 0.880 0.600 0.034 0.080 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $ $ $ $ $

11.16 0.51 0.18 0.12 0.20 0.11 1.17 0.48 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Pimento Cheese 6 pounds 24 $2.81
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion)

Unit Ingredients

Batch Cost $ 21.58 Plate Cost 0.8991867 Food Cost % 0.3199953

AP Unit cost (D) Yield % (E) EP Unit Cost (D/E)

30 4/5 4 3/4 7/9 2 0 2 1/2 1 1/2

oz ea pounds oz oz oz pounds pounds

Olive Oil Egg Yolk Dice Pimento Worcestershire Sauce Onion, green spring red pepper Extra Sharp Cheddar Sharp Cheddar

$ $ $ $ $ $ $ $

0.180 0.080 2.270 0.100 0.190 0.655 3.170 3.730

$ $ $ $ $ $ $ $ $ $

0.180 0.080 2.270 0.100 0.190 0.655 3.170 3.730 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $ $ $ $ $

5.54 0.32 1.70 0.08 0.38 0.04 7.93 5.60 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Shrimp and Crab Etouffee 2 Gal * 40 $20.44
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion) Q Factor
Unit Ingredients

Batch Cost $ 261.64 Plate Cost 6.5410068 Food Cost % 0.3200101

AP Unit cost (D) Yield % (E) EP Unit Cost (D/E)

12 10 1/3 5 7/9 10 1/3 20 1 1/4 1/4 3 1/2 96 20 3 1/3 6 4 2/3 2 1/3 1 1/2 6 2/3 4 1/2

pound oz oz oz oz ea bunch oz oz oz oz Tblspoon oz oz oz oz pound lbs

25-30 count whole shrimp Butter Olive Oil * flour * Onion green pepper celery Garlic cloves Chicken Broth dry white wine green onions Creole Seasoning Tomato Paste Parsley Worcestershire sauce Hot Sauce Fresh crab meat Cooked long grain rice

$ 7.610 $ 2.100 $ 0.180 $ 0.020 $ 0.320 $ 0.470 $ 1.190 $ 2.370 $ 0.060 $ 0.360 $ 0.190 $ 0.434 $ 0.130 $ 0.340 $ 0.100 $ 0.580 $ 14.830 $ 3.040

88.10%

$ 7.610 $ 2.100 $ 0.180 $ 0.020 $ 0.320 $ 0.470 $ 1.190 $ 2.690 $ 0.060 $ 0.360 $ 0.190 $ 0.434 $ 0.130 $ 0.340 $ 0.100 $ 0.580 $ 14.830 $ 3.040 $ -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

91.32 21.70 1.04 0.21 6.41 0.59 0.30 9.42 5.76 7.20 0.63 2.60 0.53 0.23 0.23 0.87 98.87 13.74 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Pork chops with cabbage and apples 75 75 $3.75
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion) Q Factor
Unit Ingredients

Batch Cost Plate Cost Food Cost %

AP Unit cost (D)

$ 89.90 1.1986349 0.319636

Yield % (E) EP Unit Cost (D/E)

3 4/5 2 1/4 1 2/3 3/5 7 1/2 1 18 11 1 7 1/4 3/4

oz oz oz oz oz lbs lbs lbs oz cs oz Gallon

paprika fresh thyme kosher salt black pepper fresh sage boneless pork chops sliced bacon cabbage white onion granny smith apple tomato paste Lager Beer

$ 0.610 $ 2.120 $ 0.040 $ 0.880 $ 1.550 $ 4.890 $ 3.470 $ 1.120 $ 0.320 $ 18.980 $ 0.130 $ 0.110

$ 0.610 $ 2.120 $ 0.040 $ 0.880 $ 1.550 $ 4.890 $ 3.470 $ 1.120 $ 0.320 $ 18.980 $ 0.130 $ 0.110 $ $ -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $ $ $ $ $ $ $ $ $

1.86 1.70 0.09 1.49 0.93 36.68 3.47 20.16 3.52 18.98 0.94 0.08 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Chicken pot pies 120 120 $8.64
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion) Q Factor
Unit Ingredients

Batch Cost $ 331.62 Plate Cost 2.7635186 Food Cost % 0.3198517

AP Unit cost (D) Yield % (E) EP Unit Cost (D/E)

20 5 10 1/4 1 1/4 8 12 13 1/3 11 1/2 15 4 46 45 2/7 3 2/9 2 1/5 2/3 60

pound pound ea bunch lbs lbs lbs lbs qt 1/2 gal oz oz oz oz oz pound

boneless, skinless chicken breast butter carrots celery potato onion peas corn kernel Chicken Broth * milk * AP Flour kosher salt black pepper parsely fresh thyme Flaky pie crust

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

4.740 2.100 0.780 1.190 0.520 0.320 1.230 0.550 1.920 2.500 0.020 0.040 0.880 0.340 2.120 2.327

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

4.740 2.100 0.780 1.190 0.520 0.320 1.230 0.550 1.920 2.500 0.020 0.040 0.880 0.340 2.120 2.327 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ 94.80 $ 10.50 $ 8.00 $ 1.49 $ 4.16 $ 3.84 $ 16.36 $ 6.33 $ 28.80 $ 10.00 $ 0.92 $ 1.81 $ 2.84 $ 0.75 $ 1.41 $ 139.62 $ -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Beignet 70 ea 35 $1.00
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion)

Unit Ingredients

Batch Cost $ 11.17 Plate Cost 0.3192171 Food Cost % 0.3192171

AP Unit cost (D) Yield % (E) EP Unit Cost (D/E)

1/4 12 3 3/4 3/4 2 1 1/5 1 4/5 32 1/5 3/5 140

oz oz oz can ea oz oz oz oz oz

active dry yeast water granulated sugar evaporated milk eggs kosher salt vegetable shortening AP Flour powdered sugar premium vanilla ice cream

$ $ $ $ $ $ $ $ $ $

0.180 0.040 1.540 0.080 0.040 0.060 0.020 0.070 0.063

$ $ $ $ $ $ $ $ $ $ $

0.180 0.040 1.540 0.080 0.040 0.060 0.020 0.070 0.063 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $ $ $ $ $ $

0.05 0.15 1.16 0.16 0.05 0.11 0.64 0.04 8.82 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Chicory Coffee caramel Sauce 35 oz 35 $0.68
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion)

Unit Ingredients

Batch Cost $ 7.61 Plate Cost 0.2174952 Food Cost % 0.3198459

AP Unit cost (D) Yield % (E) EP Unit Cost (D/E)

6 1/2 1/2 23 1/3 4 1/3 5/9 3 3/5

oz qt oz Tblspoon Tblspoon oz

Community Coffee, New Orleans Blend heavy cream granulated sugar water unsalted butter kosher salt

$ $ $ $ $ $

0.590 3.090 0.040 2.100 0.040

$ $ $ $ $ $ $ $

0.590 3.090 0.040 2.100 0.040 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $ $ $

3.84 1.55 0.93 1.16 0.14 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Bourbon and Ginger Soda 60 oz 10 $11.38
Quantity (A)

Batch Size Portion per Batch Menu Price (per portion)

Unit Ingredients

Batch Cost $ 36.43 Plate Cost 3.6425 Food Cost % 0.3200791

AP Unit cost (D) Yield % (E) EP Unit Cost (D/E)

30 5 2 1/2 20

oz oz ea oz

Maker's Mark Ginger Syrup Sliced fresh peach Soda Water

$ $ $ $

1.060 0.160 0.650 0.110

$ $ $ $ $ $

1.060 0.160 0.650 0.110 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $

31.80 0.80 1.63 2.20 -

Recipe Costing Guide Leeroy's Grub and Fixin's Jason Lord Recipe Name: Ginger Syrup 8 oz 16 Batch Size Portion per Batch Menu Price (per portion)
Unit Ingredients

Batch Cost Plate Cost Food Cost %

AP Unit cost (D)

$ 1.27 0.0794063 #DIV/0!

Yield % (E) EP Unit Cost (D/E)

Quantity (A)

3 1/2 4 1/3

cup oz pound

granulated sugar water ginger root

$ $

0.040 3.230

$ $ $ $ $ $

0.040 3.230 -

Recipe Costing Guide

eeroy's Grub and Fixin's Jason Lord

Extension (AD/E)

$ $ $ $ $ $

0.14 1.13 -