BOH BRAIN / KITCHEN WORKSHEET

Recipe Cost Card

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Recipe / version:

Prepared by / reviewed by:

Cost review date / invoice date:

Portion size / usable batch yield:

Ingredient	Purchase cost	Pack quantity + unit	Usable yield %	Cost / usable unit	Quantity used + unit	Line cost

Total ingredient cost:

Finished portions / cost per portion:

Selling price / food cost %:

Target food cost % / suggested price:

Cost per portion = total ingredient cost / finished portions. Food cost % = cost per portion / selling price x 100. Suggested price = cost per portion / (target % / 100). Use compatible units; weight and volume are not interchangeable. Ingredient cost excludes labor, rent, fees, and other operating expenses.

Preparation, yield checks, and next review: __________________________________________________________

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