Question: Food Cost (SRC) Template A la carte Menu Standard recipe cost sheet Menu Item: Known costs (per sales dollar) Food costs % Running costs %

Food Cost (SRC) Template A la carte Menu Standard recipe cost sheet Menu Item: Known costs (per sales dollar) Food costs % Running costs % Wages % Total costs % Mark-up % Ingredients Ingredient cost Item Amount Unit cost Portion cost American muffin 1 15 2.5 Eggs 420 15 6.3 smoked salmon 14 25 1.34 asparagus, 20 10 4.7 hollandaise 70 4.35 0.6 Total portion cost: $ 2.20(7serve) Add other costs (%): $ Mark-up (%): $ Total cost: $ Add GST: $ Cost adjustments to ensure competitiveness: $ Selling price: $ Useful formulas Food cost percentages = Portion cost ÷ Selling price Selling price = Portion cost x Cost mark-up Yield for ingredients = (Trimmings x 100%) ÷ Raw weight Food costs (running costs, wages, and profit) = Sales - (Running costs Wages Profit desired) GST added to determine the final sale price = Total portion cost x 10% GST removed from the sale price to determine its portion of the cost = Sale price - (Sale price ÷11 [GST component])

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