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Name of recipe: Recipe code:

Total recipe yield: No. of portions:


(weight, volume and/or count) Recipe cost:
Size per portion: Cost/Portion:
(weight, volume and/or count) Date costed:

Purchase
Ingredients Description Qty Measure Qty
Cost

TOTAL FOOD COST


TOTAL FOOD COST PER SERVING
RSP (30% food cost)
RSP + 12% VAT
Measure Actual Ingredient Cost

Learn more about food costing with our FREE Cost Management course online.

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