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

costing sheet with the information provided below.

Your Name: Veronica Ramos

Restaurant: Veronica's Tex-Mex

 Food Costing Worksheet Definition

Batch Size
Portions per Batch
Targeted Food Cost %
Modified Selling Price
Batch Cost
Plate Cost

Suggested Selling Price

Actual Food Cost %

Quantity (A)

Unit of Issue

Ingredients

AP Unit Cost (D)

Yield % (E)

EP Unit Cost (D/E)

Extension (AxD/E)
Food Costing Worksheet Definition

Total number of batches that the listed recipe ingredients will produce.
Total number of portions that can be obtained out of each batch.
The Food Cost % that your restaurant recommends for each item sold
The Selling Price that the restaurant desides best fits their menu
Total cost of all ingredients in the recipe
Total cost of all ingredients in the recipe divided by the total number of
portions in each batch
The is the result of the Plate Cost divided by the Target Food Cost
percentage.
This the the result of the Plate Cost divided by the Modified Selling
Price.
Total amount of ingredients needed taking into account unit of issue.

This is the As Purchased unit of measure. For example: ounces,

pounds, batch, bunch, fl oz, quarts, gallons, case, box. Measurement
such as teaspoon, tablespoon and cup should not be used.

Product name. Use descriptive names so that the recipe can be

replicated. Simply saying "Steak" vs. Ribeye will yield a different
result. Also take into account items such as lemon, lime, onion, and
potato as each are sold in different sizes can significantly modify a
recipe.
The "As Purchased" price for the ingredient. Remember to make
sure that the Unit of Issue and Unit Cost are referring to the same
thing. For example if you are purchasing 2 eggs you either have to
figure out the individual price of each egg or modify the quantity to a
percentage. For instance: 2 EA Eggs would require you to divide the
total cost of all eggs divided by the total number of eggs in order to
obtain the individual egg price. If not you would be charging your
recipe for boxes or cartons of eggs vice individually.
This is the percent of remaining product after the item has been
trimmed. This information is available using The Book of Yields.
This is the cost of the product and is calculated by taking the AP Unit
Cost and dividing it by the Yield %.
This is the extended cost of the product required to make the recipe
with the Yield % applied and is calculated by multiplying the quantity
time the AP Unit Cost and then dividing it by the Yield %.
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name: Quesadilla

30 ea Batch Cost $11.70

30 Portion per Batch Plate Cost $0.39
Do not make manual
Targeted Suggested changes to
30% $1.30
Food Cost % Selling Price highlighted results.
Modified Actual
$1.99 20%
Selling Price Food Cost %

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

30 ea Large Flour Tortilla 12" $0.25 $0.25 $7.50

15 oz Butter $0.20 $0.20 $3.00
Shredded Monterey Jack
60 oz Cheese $0.02 $0.02 $1.20
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name: Salsa for Quesadilla

1 gal Batch Cost $25.30

30 Portion per Batch Plate Cost $0.84
Do not make manual
Targeted Suggested changes to
30% $2.80
Food Cost % Selling Price highlighted results.
Modified Actual
$2.99 28%
Selling Price Food Cost %

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

16 oz Cilantro $0.31 46% $0.67 $10.72

60 ea Roma Tomatoes $0.13 94% $0.14 $8.40
16 ea Serrano Peppers $0.20 87% $0.23 $3.68
8 oz Lime Juice $0.10 $0.10 $0.80
4 ea Onion $0.38 91% $0.42 $1.68
1/2 oz Salt $0.04 $0.04 $0.02
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name: Tortilla Soup (Veg)

3 gal Batch Cost $55.22

30 Portion per Batch Plate Cost $1.84
Do not make manual
Targeted Suggested changes to
30% $6.13
Food Cost % Selling Price highlighted results.
Modified Actual
$6.99 26%
Selling Price Food Cost %

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

36 ea Roma Tomatoes $0.13 94% $0.14 $5.04

3 oz Onion $0.38 91% $0.42 $1.26
12 ea Garlic Cloves $0.07 83% $0.08 $0.96
30 oz Canola Oil $0.07 $0.07 $2.10
384 oz Chicken Broth $0.06 $0.06 $23.04
36 ea Epazote Sprigs $0.30 $0.30 $10.80
1/2 oz Salt $0.04 $0.04 $0.02
12 ea Pasilla Chiles $0.20 76% $0.26 $3.12
72 ea Corn Tortilla $0.03 $0.03 $2.16
6 ea Avocados $0.76 79% $0.96 $5.76
48 oz Queso Fresco $0.02 $0.02 $0.96
$0.00 $0.00
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:
Cobb Salad

Batch Cost $68.04

30 Portion per Batch Plate Cost $2.27
Do not make manual
Targeted Suggested changes to
30% $7.57
Food Cost % Selling Price highlighted results.
Modified Actual
$7.99 28%
Selling Price Food Cost %

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

96 oz Romaine Lettuce $0.17 $0.17 $16.32

48 oz Turkey, Roasted $0.01 $0.01 $0.48
18 oz Avocado $0.76 79% $0.96 $17.28
9 oz Celery $1.53 69% $2.22 $19.98
6 oz Green Onion $0.19 83% $0.23 $1.38
30 oz Blue Cheese $0.21 $0.21 $6.30
30 ea Bacon Strips $0.21 $0.21 $6.30
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Sauce Recipe Name:
Lemon Mustard Dressing

30 Batch Cost $6.02

1 Ounces Per Batch Cost Per Oz $6.02 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

18 oz Vegetable Oil $0.12 $0.12 $2.16

6 oz Cider Vinegar $0.04 $0.04 $0.24
3 oz Lemon Juice $0.11 $0.11 $0.33
3 oz Dijon Mustard $0.27 $0.27 $0.81
1 1/2 oz Parsley $0.53 40% $1.33 $2.00
1/2 oz Salt $0.04 $0.04 $0.02
1/2 oz Black Pepper $0.91 $0.91 $0.46
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:
Carne Asada

Batch Cost $41.31

30 Portion per Batch Plate Cost $1.38
Do not make manual
Targeted Suggested changes to
30% $4.60
Food Cost % Selling Price highlighted results.
Modified Actual
$4.99 28%
Selling Price Food Cost %
2.5% Q Factor

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

10 oz Lime Juice $0.10 $0.10 $1.00

20 ea Garlic Cloves $0.07 83% $0.08 $1.60
20 oz Orange Juice $0.04 $0.04 $0.80
40 oz Cilantro $0.31 46% $0.67 $26.80
3/7 oz Salt $0.04 $0.04 $0.02
1/5 oz Black Pepper $0.91 $0.91 $0.18
10 oz Vegetable Oil $0.12 $0.12 $1.20
5 ea Jalapenos $0.11 94% $0.12 $0.60
5 oz White Vinegar $0.02 $0.02 $0.10
160 oz Flank Steak $0.04 79% $0.05 $8.00
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Sauce Recipe Name:
Chimichurri Sauce

Batch Cost $28.60

2 Ounces Per Batch Cost Per Oz $14.30 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

16 oz Olive Oil $0.18 $0.18 $2.88

4 oz Red Wine Vinegar $0.07 $0.07 $0.28
16 oz Parsley $0.53 40% $1.33 $21.28
14 ea Garlic Cloves $0.07 83% $0.08 $1.12
2 oz Red Chiles $0.78 84% $0.93 $1.86
1/2 oz Oregano $1.07 78% $1.37 $0.69
2/3 oz Salt $0.04 $0.04 $0.03
1/2 oz Black Pepper $0.91 $0.91 $0.46
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Side Recipe Name:
Refried Beans

Batch Cost $51.29

8 Ounces Per Batch Cost Per Oz $6.41 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

72 oz Pinto Beans, Dry $0.04 $0.04 $2.88

192 oz Water $0.00 $0.00 $0.00
48 oz Onion $0.38 91% $0.42 $20.16
15 ea Ancho Chile $0.37 $0.37 $5.55
3/4 oz Cumin $0.78 $0.78 $0.62
1 1/2 oz Tomato Paste $0.13 $0.13 $0.20
3/4 oz Oregano $1.07 78% $1.37 $1.10
24 oz Milk $0.03 $0.03 $0.72
6 oz Vegetable Oil $0.12 $0.12 $0.72
9 ea Garlic Cloves $0.07 83% $0.08 $0.72
1/2 oz Salt $0.04 $0.04 $0.02
1/2 oz Black Pepper $0.91 $0.91 $0.46
24 oz Queso Chihuahua $0.76 $0.76 $18.24
$0.00 $0.00
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Side Recipe Name:
Corn Muffins

Batch Cost $6.07

4 Ounces Per Batch Cost Per Oz $1.52 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

27 1/2 oz AP Flour $0.03 $0.03 $0.83

12 1/2 oz Cornmeal $0.05 $0.05 $0.63
5 oz Salt $0.04 $0.04 $0.20
1 1/4 oz Baking Powder $0.17 $0.17 $0.22
10 ea Eggs $0.09 $0.09 $0.90
20 oz Milk $0.03 $0.03 $0.60
15 oz Vegetable Oil $0.12 $0.12 $1.80
2 1/2 oz Orange Juice $0.04 $0.04 $0.10
20 oz Sugar $0.04 $0.04 $0.80
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
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$0.00 $0.00
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:
Shrimp Tacos with Coleslaw

Batch Cost $117.37

30 Portion per Batch Plate Cost $3.91
Do not make manual
Targeted Suggested changes to
30% $13.03
Food Cost % Selling Price highlighted results.
$13.99 Modified Actual 28%
Selling Price Food Cost %
2.5% Q Factor

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

22 1/2 ea Lime, Juiced $0.17 42% $0.40 $9.00

7 1/2 oz Cilantro $0.31 46% $0.67 $5.03
15 ea Garlic Cloves $0.07 83% $0.08 $1.20
6 1/4 oz Cumin $0.78 $0.78 $4.91
12 5/6 oz Olive Oil $0.18 $0.18 $2.30
7 1/2 ea Limes, Zest $0.00 $0.00 $0.00
1/2 oz Salt $0.04 $0.04 $0.02
120 oz Shrimp $0.54 85% $0.64 $76.80
60 ea Corn Tortilla $0.03 $0.03 $1.80
$0.00 $0.00
60 oz Green Cabbage $0.07 80% $0.09 $5.40
1 3/4 ea Red Onions $0.40 91% $0.44 $0.79
3 3/4 ea Avocado $0.76 79% $0.96 $3.65
7 1/2 ea Lime, Juiced $0.17 42% $0.40 $3.00
3 3/4 oz Olive Oil $0.18 $0.18 $0.68
1/2 oz Salt $0.04 $0.04 $0.02
$0.00 $0.00
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Sauce Recipe Name:
Red Chili Sauce

Batch Cost $7.41

2 Ounces Per Batch Cost Per Oz $3.71 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

18 ea Roma Tomatoes $0.13 94% $0.14 $2.52

6 ea Garlice Cloves $0.07 83% $0.08 $0.48
9 ea Chipotle Chiles $0.32 $0.32 $2.88
2 1/4 oz Cilantro $0.31 46% $0.67 $1.54
1/2 oz Salt $0.04 $0.04 $0.02
$0.00 $0.00
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$0.00 $0.00
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Side Recipe Name:
Guacamole

Batch Cost $36.02

4 Ounces Per Batch Cost Per Oz $9.01 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

20 ea Avocado $0.76 79% $0.96 $19.20

8 ea Roma Tomatoes $0.13 94% $0.14 $1.12
16 oz Red Onion $0.40 91% $0.44 $7.04
12 ea Serrano Peppers $0.20 87% $0.23 $2.76
4 oz Cilantro $0.31 46% $0.67 $2.68
8 ea Limes, Juiced $0.17 42% $0.40 $3.20
1/2 oz Salt $0.04 $0.04 $0.02
$0.00 $0.00
$0.00 $0.00
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$0.00 $0.00
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Side Recipe Name:
Mexican Rice

Batch Cost $13.97

8 Ounces Per Batch Cost Per Oz $1.75 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

48 oz White Long-Grain Rice $0.04 $0.04 $1.92

12 oz Roma Tomatoes $0.13 94% $0.14 $1.68
9 oz Onion $0.38 91% $0.42 $3.78
2 1/2 oz Garlic Cloves $0.07 83% $0.08 $0.20
3 oz Salt $0.04 $0.04 $0.12
6 oz Canola Oil $0.07 $0.07 $0.42
78 oz Water $0.00 $0.00 $0.00
3 oz Serrano Peppers $0.20 87% $0.23 $0.69
18 oz Carrots $0.04 $0.04 $0.72
9 oz Green Peas $0.08 $0.08 $0.72
9 oz Potatoes $0.06 $0.06 $0.54
6 ea Parsley Sprigs $0.53 $0.53 $3.18
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:

Batch Cost $0.00

Portion per Batch Plate Cost #DIV/0!
Do not make manual
Targeted Suggested changes to
#DIV/0!
Food Cost % Selling Price highlighted results.
Modified Actual #DIV/0!
Selling Price Food Cost %
2.5% Q Factor

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Sauce Recipe Name:

Batch Cost $0.00

1 Ounces Per Batch Cost Per Oz $0.00 Do not make manual
changes to
highlighted results.

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

$0.00 $0.00
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 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:

Batch Cost $0.00

Portion per Batch Plate Cost #DIV/0!
Do not make manual
Targeted Suggested changes to
#DIV/0!
Food Cost % Selling Price highlighted results.
Modified Actual #DIV/0!
Selling Price Food Cost %

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

$0.00 $0.00
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$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:

Batch Cost $0.00

Portion per Batch Plate Cost #DIV/0!
Do not make manual
Targeted Suggested changes to
#DIV/0!
Food Cost % Selling Price highlighted results.
Modified Actual #DIV/0!
Selling Price Food Cost %

Quantity Unit of Ingredients AP Unit cost Yield % EP Unit Extension

(A) Issue (D) (E) Cost (D/E) (AxD/E)

$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:

Batch Cost $0.00

Portion per Batch Plate Cost #DIV/0!
Do not make
Targeted Suggested manual changes
#DIV/0! to highlighted
Food Cost % Selling Price
results.
Modified Actual #DIV/0!
Selling Price Food Cost %

Extensi
Quantity Unit of Ingredients AP Unit cost Yield % EP Unit on
(A) Issue (D) (E) Cost (D/E) (AxD/E)

$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:

Batch Cost $0.00

Portion per Batch Plate Cost #DIV/0!
Do not make
Targeted Suggested manual changes
#DIV/0! to highlighted
Food Cost % Selling Price
results.
Modified Actual #DIV/0!
Selling Price Food Cost %

Extensi
Quantity Unit of Ingredients AP Unit cost Yield % EP Unit on
(A) Issue (D) (E) Cost (D/E) (AxD/E)

$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
 Recipe Costing Guide
Veronica's Tex-Mex — Veronica Ramos
Recipe Name:

Batch Cost $0.00

Portion per Batch Plate Cost #DIV/0!
Do not make
Targeted Suggested manual changes
#DIV/0! to highlighted
Food Cost % Selling Price
results.
Modified Actual #DIV/0!
Selling Price Food Cost %

Extensi
Quantity Unit of Ingredients AP Unit cost Yield % EP Unit on
(A) Issue (D) (E) Cost (D/E) (AxD/E)

$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00
$0.00 $0.00