Recipe Costing Guide Ops. Mgmt.

Financial Analysis
#REF!
Recipe Name: Irish Soda Bread Muffins

1
10
2.50

Batch Size
Portion per Batch
Menu Price (per portion)

Quantity
(A)

Unit

6
1 4/5
5
1 1/2
1 1/2
121
28
47
3
1 5/9

ounces
ounces
grams
grams
grams
grams
grams
grams
ounces
ounces

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

AP Unit
cost (D)

All-Purpose Flour
Sugar
Baking Powder
Baking Soda
Salt
Sour Cream
Canola Oil
Beaten Egg
Currents
Carray Seeds

$
$
$
$
$
$
$
$
$
$

0.021
0.033
0.004
0.002
0.001
0.003
0.002
0.004
0.130
0.750

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$
$

2.38
0.24
9.5%

Yield %
(E)

Extensio
n (AD/E)

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

0.13
0.06
0.02
0.00
0.00
0.36
0.06
0.19
0.39
1.17
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Chocolate Stout cup cakes with Guiness Buttercream

1
25
3.50

Batch Size
Portion per Batch
Menu Price (per portion)

Quantity
(A)

Unit

32
16
9 1/2
17
28
1/2
2/9
19
18

ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces

8
14
2
1/9
1/4

ounces
ounces
ounces
ounces
ounces

Ingredients

Chocolate Stout Cake

Stout
Butter
Cocoa Powder
Ap Flour
Sugar
Baking Soda
Salt
Eggs
Sourcream
Guiness Buttercream
Butter
10x
Milk
Vanilla Bean
Vanilla Extract

Batch Cost
Plate Cost
Food Cost %
Contribution Margin
AP Unit
cost (D)

$
$
$
$
$
$
$
$
$

0.250
0.150
0.570
0.021
0.033
0.050
0.057
0.120
0.068

$
$
$
$
$

0.150
0.068
0.036
7.960
1.320

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

Chocolate Stout cup cakes with Guiness Buttercream

$ 24.08
$ 0.96
27.5%

Yield %
(E)

Extensio
n (AD/E)

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

8.00
2.40
5.42
0.36
0.92
0.03
0.01
2.28
1.22
1.20
0.95
0.07
0.88
0.33
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Mead Chiffon and Honey Mead Meringue
1
13
2.34

Batch Size
Portion per Batch
Menu Price (per portion)

Quantity
(A)

Unit

4 1/4
1/2
1/5
1/5
7
2 1/2
1/5

ounces
ounces
ounces
ounces
ounces
ounces
ounces

2
1
4
3 1/2
3
4

ounces
ounces
ounces
ounces
ounces
ounces

Ingredients

Mead Chiffon Cake

AP Flour
Cornstarch
Baking Powder
Kosher Salt
Eggs
Sugar
Cream of tarter
Canola Oil
Mead
Mead Meringue
Egg Whites
Sugar
Mead
Honey

Batch Cost
Plate Cost
Food Cost %
Contribution Margin
AP Unit
cost (D)

$
$
$
$
$
$
$

0.210
0.056
0.110
0.057
0.120
0.033
0.700

$ 0.060
$ 0.280
$
$
$
$

$
$
$
$

0.080
0.033
0.280
0.210

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$ 4.53
$ 0.35
14.9%

Yield %
(E)

Extensio
n (AD/E)

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

0.89
0.03
0.02
0.01
0.84
0.08
0.14
0.12
0.28
0.32
0.12
0.84
0.84
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Almond Lemon Cake with Irish Breakfast Tea Frosting

1
20
1.50

Batch Size
Portion per Batch
Menu Price (per portion)

Quantity
(A)

Unit

9 4/9
8
5
8
5/7
1 2/9
1
1
0

1 1/2
14
1/4
1/5
4

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

AP Unit
cost (D)

ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces

Sugar
Almond Paste
AP Flour
Butter
Baking Powder
Salt
Vanilla Extract
Almond Extract
Eggs

$
$
$
$
$
$
$
$
$

0.030
0.410
0.210
0.150
0.110
0.057
1.320
1.090
0.130

ounces
ounces
ounces
ounces
ounces

Irish Breakfast Tea Frosting

Irish Breakfast Tea
Sugar
Cream Of Tartar
Salt
Egg Whites

$
$
$
$
$

0.110
0.030
0.700
0.057
0.080

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

Almond Lemon Cake with Irish Breakfast Tea Frosting

$ 9.48
$ 0.47
31.6%

Yield %
(E)

Extensio
n (AD/E)

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

0.28
3.29
1.05
1.20
0.08
0.07
1.32
1.09
0.00
0.17
0.42
0.18
0.01
0.32
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Pistahio French Macaroons

1
60
1.50

Batch Size
Portion per Batch
Menu Price (per portion)

Quantity
(A)

Unit

5 1/4
4
8
4
8
8
2
1/9
1 5/7
1 1/2
1
1/4
5 1/2

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

AP Unit
cost (D)

ounces
ounces
ounces
ounces
grams

Almond Flour
Egg Whites
Powdered Sugar
Granulated Sugar
Vanilla Extract

$
$
$
$
$

0.467
0.080
0.068
0.033
0.010

ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces

milk
sugar
yolks
egg
Cornstarch
butter
vanilla extract
pistachio

$
$
$
$
$
$
$
$

0.036
0.033
0.070
0.120
0.056
0.150
0.010
1.440

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$ 12.25
$ 0.20
13.6%

Yield %
(E)

Extensio
n (AD/E)

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

2.45
0.32
0.54
0.13
0.08
0.29
0.07
0.00
0.20
0.08
0.15
0.00
7.92
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Caramel Mousse Sable Breton, with Carmalized Pecans
1
20
7.00

Quantity
(A)

Batch Size
Portion per Batch
Menu Price (per portion)

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

AP Unit
cost (D)

ounces
ounces

Pecans
sugar

$ 0.990
$ 0.030

140
100
1 3/4
2/3
260
1/4
1/4

grams
grams
ounces
ounces
grams
ounces
ounces

Sables
Butter
Sugar
Egg
Vanilla
AP Flour
Baking Powder
Salt

$
$
$
$
$
$
$

0.150
0.030
0.120
1.320
0.020
0.110
0.057

4
1 3/4
1 7/8
1/3
1

ounces
ounces
ounces
ounces
ounces

Caramel Mousse
Heavy Cream
Sugar
Brown Sugar
Honey
Butter

$
$
$
$
$

0.190
0.030
0.080
0.210
0.150

6
3

Unit

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

Caramel Mousse Sable Breton, with Carmalized Pecans

$ 37.53
$ 1.88
26.8%

Yield %
(E)

Extensio
n (AD/E)

$ 5.94
$ 0.09
$
$
$ 21.00
$ 3.00
$ 0.21
$ 0.87
$ 5.20
$ 0.03
$ 0.01
$
$
$ 0.76
$ 0.05
$ 0.15
$ 0.07
$ 0.15
$
$
$
$
$
$
$
$
$
$
$
$
$
$
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Lemon Bar on Brown Butter Shortbread

1
20
3.50

Batch Size
Portion per Batch
Menu Price (per portion)

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Quantity
(A)

Unit

7 1/2
6
2
2

ounces
grams
ounces
ounces

Crust
AP Flour
Butter
Pine Nuts
Confectioners' Sugar

$
$
$
$

0.020
0.150
1.610
0.068

2 1/2
16
9
11 1/4

ounces
ounces
ounces
ounces

Filling
AP Flour
Sugar
Lemon Juice
Eggs

$
$
$
$

0.020
0.030
0.070
0.120

Ingredients

AP Unit
cost (D)

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$
$

6.92
0.35
9.9%

Yield %
(E)

Extensio
n (AD/E)

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

0.15
0.90
3.22
0.14
0.05
0.48
0.63
1.35
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Banana Cream Tart
1
20
5.50

Quantity
(A)

Batch Size
Portion per Batch
Menu Price (per portion)

Unit

Ingredients

Batch Cost
Plate Cost
Food Cost %
Contribution Margin
AP Unit
cost (D)

5
4
4
5

ounces
ounces
ounces
ounces

Pate Sucree
Butter
Sugar
Eggs
AP Flour

$
$
$
$

0.150
0.080
0.120
0.020

5
11
8
4

ounces
ounces
ounces
ounces

Diplomat Cream
Heavy Cream
Eggs
Sugar
Milk

$
$
$
$

0.190
0.120
0.080
0.040

ounces

Bananas

$ 0.070

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$
$

5.00
0.25
4.5%

Yield %
(E)

Extensio
n (AD/E)

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

0.75
0.32
0.48
0.10
0.95
1.32
0.64
0.16
0.28
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Pumpkin Cinnamon Tart

1
20
6.00

Batch Size
Portion per Batch
Menu Price (per portion)

Quantity
(A)

Unit

9 1/2
1 3/4
2
1
1/8
1/8
18
3
1
1/4

ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces
ounces

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

AP Unit
cost (D)

Canned Pumpkin
Sugar
Heavy Cream
Egg
Cinnamon
Nutmeg
Puff Pastry
Butter
Sugar
Cinnamon

$
$
$
$
$
$
$
$
$
$

0.090
0.030
0.190
0.130
0.440
1.100
0.180
0.150
0.030
0.440

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$
$

5.44
0.27
4.5%

Yield %
(E)

Extensio
n (AD/E)

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

0.86
0.05
0.38
0.13
0.06
0.14
3.24
0.45
0.03
0.11
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Blackberry Tart with Rose Geranium Cream

1
20
5.00

Batch Size
Portion per Batch
Menu Price (per portion)

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Quantity
(A)

Unit

6
7
3 1/2
4
2

ounces
ounces
ounces
ounces
ounces

Blackberry Tart
Blackberries
Sugar
AP Flour
Lemon Juice
Butter

$
$
$
$
$

0.560
0.060
0.200
0.070
0.150

8
5 1/2
4
6

ounces
ounces
ounces
ounces

Pate Sucree
Sugar
Flour
Eggs
Butter

$
$
$
$

0.030
0.020
0.130
0.150

Ingredients

AP Unit
cost (D)

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$
$

6.83
0.34
6.8%

Yield %
(E)

Extensio
n (AD/E)

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

3.36
0.42
0.70
0.28
0.30
0.24
0.11
0.52
0.90
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Coffee

1
1
5.00

Batch Size
Portion per Batch
Menu Price (per portion)

Quantity
(A)

Unit

1 1/2
10

ounces
ounces

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

AP Unit
cost (D)

Bewley's Irish Creme Coffee

water

$ 0.915
$
-

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$ 1.37
$ 1.37
27.5%

Yield %
(E)

Extensio
n (AD/E)

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

1.37
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Irish Breakfast Tea
1
1
2.20

Quantity
(A)

1
6

Batch Size
Portion per Batch
Menu Price (per portion)

Unit

each
ounces

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

Twinnings Irish Breakfast Tea

Water

AP Unit
cost (D)

$ 0.110

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$
$

0.11
0.11
5.0%

Yield %
(E)

Extensio
n (AD/E)

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

0.11
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Rhubarb Strawberry Smoothie
1
5
1.75

Quantity
(A)

8
8
6
3

Batch Size
Portion per Batch
Menu Price (per portion)

Unit

ounces
ounces
ounces
ounces

Batch Cost
Plate Cost
Food Cost %
Contribution Margin

Ingredients

AP Unit
cost (D)

Frozen Strawberries
Frozen Rhubarb
Milk
Sugar

$
$
$
$

0.090
0.110
0.040
0.030

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$ 1.93
$ 0.39
22.1%

Yield %
(E)

Extensio
n (AD/E)

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

0.72
0.88
0.24
0.09
-

Recipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!
Recipe Name: Brown Butter Cake
1
50
5.00

Quantity
(A)

Batch Size
Portion per Batch
Menu Price (per portion)

Unit

Ingredients

Batch Cost
Plate Cost
Food Cost %
Contribution Margin
AP Unit
cost (D)

8
5
4
6
10

ounces
ounces
ounces
ounces
ounces

Cake
Eggs
Milk
Sugar
Butter
AP

$
$
$
$
$

20
4
2/7

ounces
ounces
ounces

Buttercream
Butter
Powdered Sugar
Vanilla Extract

$ 0.150
$ 0.068
$ 1.320

ounces

Fondant

$ 3.640

0.110
0.040
0.030
0.150
0.090

ecipe Costing Guide Ops. Mgmt. Financial Analysis

#REF!

$ 28.51
$ 0.57
11.4%

Yield %
(E)

Extensio
n (AD/E)

$
$ 0.88
$ 0.20
$ 0.12
$ 0.90
$ 0.90
$
$
$ 3.00
$ 0.27
$ 0.40
$
$ 21.84
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
$
-