ABN No 59 053 536 700.

STANDARD RECIPE COSTING CARD

Overview
Understanding each and every cost in your canteen is crucial to success. It is easy to work out what
items cost when they come ready-made in a box from a supplier. The invoice will tell you how many
individual units are supplied in each carton and what the cost is. Simply divide the cost by the number
of units. Remember to check whether GST is included. Some firms will add GST line by line, some will
show it as a single amount at the bottom of the invoice.
When you make foods from scratch in the canteen you need to work out the cost yourself. The usual
scenario is that you will cook a particular dish in bulk (say, pasta) and then divide it into serves either for
sale immediately, or to freeze and use as needed in the coming days. Either way, you need to work out
what each serve costs you so that you can apply your profit margin and arrive at an appropriate selling
price. You should recalculate your costs at least annually as prices of ingredients and packaging can
change without you being aware of it.

Standard Recipe Card

Standard Recipe Cards are used throughout the retail food service industry and they make good sense
for canteens too.

 The recipe turns out the same every time, even if it is cooked by a different volunteer or staff
member (including a photo of the finished dish is a good idea – if necessary include photos of steps
in the cooking process).
 You can be systematic in recording and working out portions and costs.
 If you have access to a computer, it is a good idea to prepare your recipe cards on a spreadsheet for
quick and easy calculation and update. Print each Recipe Card, attached a photo (or import it to the
document), and keep it in a handy reference folder in the canteen work area.

An example of a Standard Recipe card is on the next page.

PRODUCT NAME: PASTA or RICE SALAD

NUMBER OF PORTIONS:

INGREDIENT WEIGHT UNIT COST

COST
 COOKED PASTA 500 grams
OR COOKED RICE
LIGHT 100 ml
MAYONNAISE
SPANISH ONION 80 grams

CAPSICUM 80 grams

CUCUMBER 80 grams

OLIVE OIL 60 ml
[FOR RICE ONLY]
VINEGAR 35 ml
[FOR RICE ONLY]

TOTAL COST

PORTION COST
[TO CALCULATE, DIVIDE TOTAL COST BY NUMBER OF PORTIONS]
*NOTE AVERAGE COOKING LOSS AT 10% OF GROSS WEIGHT

METHOD


This FACTS Sheet was prepared for and on behalf of ACTSCA