Last:___Alonzo_________ First: ___Amanda______

Recipe Costing Form

Recipe Name: Chicken and Sausage Gumbo
Yield: 200
Portion Size:
Ingredient:

1. Peanut Oil
1

Food Cost %: 30%

Cost Per Portion: $4.86
Selling Price: $16.21
Recipe Quantity (AP)
(complete only ONE column for each)
Volume
Weight
Count
6 cups & 1
tbspn=
6.666667 oz

2. Boneless skinless chicken thighs

40 lbs

Cost
APC/unit
(AP Cost)
$22. 29/ 128 fl
Oz

Total Cost

$1.16

$9.89/1.50 lb

$263.73

3. Salt

20 tspn=
3.333334 oz

$1.09/26 oz

$0.14

4. Peanut oil

5 qt=160 oz

$22.29/128

$27.86

5. All-purpose flour

4 lbs

$4.39/5 lb

$3.51

6. Chopped onion

10 lbs

$2.19/3 oz

$116.80

7. Chopped celery***

10 lbs

$3.29/2 stalks

$60.80

8. Chopped bell pepper

20 ea

$1.20/ea

$24.00

9. Cloves of garlic

16 cloves

$0.60/lb

$0.10

$3.89/32 oz

$62.24

$1.92/ea

$153.80

320 oz

$6.09/12 oz

$162.40

13 tbspn

$2.79/8 oz

$2.27

$4.69/.12 oz

$11.50

1 Chicken broth
0

4 gal=512 oz

1 Okra
1
1 Andouille sausage
2
Creole seasoning
Dried bay leaves

80

40 leaves

Hot cooked rice

44.5 lbs

Last:___Alonzo_________ First: ___Amanda______

$3.69/2 lb
$82.10
Total Recipe
Cost:

$972.41

Costing Definitions:
Cost per Portion:
Selling Price:
Food Cost %:
Recipe Quantity:
APC/unit:
Total cost:
Recipe cost:

The cost of each serving. Total recipe cost divided by the number of portions.
Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
List all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
The total cost of each ingredient used.
The total of all items in the total cost column. This represents the total estimated cost of the recipe.
selling price)