Worksheet

Recipe costing card

A card for each dish with a header for name, batch size and portions. The table has columns for ingredient, bought quantity, yield, usable quantity, rate, line cost and notes. The footer shows total cost, cost per plate, selling price and when rates were last checked.

Name: ______________________   Business: ______________________   Date: ______________

Scroll the table sideways to see every column.

Cross out or rewrite any heading that does not fit your business. From the guide “How to calculate cost per plate for a restaurant menu”, www.gullysystem.com/blog/how-to-calculate-cost-per-plate-for-a-restaurant-menu