HT-MGT: 355 FINDING THE MINIMUM MENU PRICE USING THE PLATE CARD COST: STEP 1: FIND THE EP PRICE PER POUND FOR THE BEEF TENDERLOIN BUTCHER TEST Ingredient: Weight AP Price per Yield EP Price per Pound ($) Tenderloin, Prime Pound ($) AP Weight 11 lbs. $14.99 100% Trim Weight (1.5 lbs.) Usable EP Weight STEP 2: FIND THE PORTION COST FOR THE BEEF TENDERLOIN FILET: YIELD: 2 pounds YIELD COST: RECIPE TYPE: ENTRE PORTION SIZE: 8 ounces PORTION COST: PORTIONS IN YIELD: 4 AP/EP Quantity Ingredient Purchase Cost Net Cost Preparation Notes IEP 8 oz. filets EP JEP EP AP AP 2 pounds 1 oz 1 Tbsp. 2 Tsp. % oz. Tenderloin Filet, Beef, Prime Olive oil, EV Salt, Kosher Pepper, Black, Course Mushrooms, Porcini Arugula, Micro $0.47/oz. $0.02/Tbsp. $0.06/tsp. SF SF $0.47 $0.02 $0.12 SF SF % OZ. Purchase Cost $ Extended Cost $ Quantity Needed 10 bunches 13.00 6.50/5 bunches 3.00/ounce 10 ounce 6 ounces 24 count 12 count STEP 3: FIND PLATE CARD COST FOR THE BEEF TENDERLOIN: ADDITIONAL ITEMS: SPICE FACTOR ITEMS: Salad Menu Item Garnish House $0.39 Arugula $0.47 Minestrone Parsley Dressings Beef Filet Porcini Blue Cheese $0.36 Mushroom Ranch $0.18 Beef Filet Arugula, Micro Creamy Italian $0.14 Veal Marsala Lemon Balsamic Vinaigrette $0.19 Chianti Beef Leek Starches Stew Baked Potato $0.47 Chicken Picante Leek French Fries $0.42 Cheesecake Strawberries Rice Pilaf $0.21 Vegetables Asparagus $0.72 Broccoli $0.36 PLATE CARD COST: $ Bread/Butter French Rolls/Butter Pat $0.16 ADDITIONAL ITEMS COST $ 8.98/6 ounces 3.00/12 count 4.00/12 count 6.00 4.00 24 count 4.00/12 count 8.00 2 quart 3.99/ quart 7.98 Total Garnishes Purchased Total Food Purchases $1,902.75 Spice Factor% STEP 4: FIND THE MINIMUM MENU PRICE FOR THE BEEF TENDERLOIN: STANDARD FOOD COST 34% MINIMUM MENU PRICE $ HT-MGT: 355 FINDING THE MINIMUM MENU PRICE USING THE PLATE CARD COST: STEP 1: FIND THE EP PRICE PER POUND FOR THE BEEF TENDERLOIN BUTCHER TEST Ingredient: Weight AP Price per Yield EP Price per Pound ($) Tenderloin, Prime Pound ($) AP Weight 11 lbs. $14.99 100% Trim Weight (1.5 lbs.) Usable EP Weight STEP 2: FIND THE PORTION COST FOR THE BEEF TENDERLOIN FILET: YIELD: 2 pounds YIELD COST: RECIPE TYPE: ENTRE PORTION SIZE: 8 ounces PORTION COST: PORTIONS IN YIELD: 4 AP/EP Quantity Ingredient Purchase Cost Net Cost Preparation Notes IEP 8 oz. filets EP JEP EP AP AP 2 pounds 1 oz 1 Tbsp. 2 Tsp. % oz. Tenderloin Filet, Beef, Prime Olive oil, EV Salt, Kosher Pepper, Black, Course Mushrooms, Porcini Arugula, Micro $0.47/oz. $0.02/Tbsp. $0.06/tsp. SF SF $0.47 $0.02 $0.12 SF SF % OZ. Purchase Cost $ Extended Cost $ Quantity Needed 10 bunches 13.00 6.50/5 bunches 3.00/ounce 10 ounce 6 ounces 24 count 12 count STEP 3: FIND PLATE CARD COST FOR THE BEEF TENDERLOIN: ADDITIONAL ITEMS: SPICE FACTOR ITEMS: Salad Menu Item Garnish House $0.39 Arugula $0.47 Minestrone Parsley Dressings Beef Filet Porcini Blue Cheese $0.36 Mushroom Ranch $0.18 Beef Filet Arugula, Micro Creamy Italian $0.14 Veal Marsala Lemon Balsamic Vinaigrette $0.19 Chianti Beef Leek Starches Stew Baked Potato $0.47 Chicken Picante Leek French Fries $0.42 Cheesecake Strawberries Rice Pilaf $0.21 Vegetables Asparagus $0.72 Broccoli $0.36 PLATE CARD COST: $ Bread/Butter French Rolls/Butter Pat $0.16 ADDITIONAL ITEMS COST $ 8.98/6 ounces 3.00/12 count 4.00/12 count 6.00 4.00 24 count 4.00/12 count 8.00 2 quart 3.99/ quart 7.98 Total Garnishes Purchased Total Food Purchases $1,902.75 Spice Factor% STEP 4: FIND THE MINIMUM MENU PRICE FOR THE BEEF TENDERLOIN: STANDARD FOOD COST 34% MINIMUM MENU PRICE $