Recipe Cost Card Template

Standard recipe costing: ingredients with as-purchased price and yield, batch total, cost per portion, food cost %, gross profit, price at target

Nhà hàng & Khách sạnGọnrecipe cost cardCập nhật 29 thg 10, 2026

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Cách dùng: Use it for every menu item before pricing and whenever an ingredient price moves. Fill ingredients from the latest invoices and your own yield tests first. The main pitfall is costing on edible weight with the as-purchased price, which understates cost.

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Recipe Cost Card: [Dish name]

A standard recipe cost card for one menu item: batch yield, portion size, ingredient cost from purchase price and yield, cost per plate, food cost percentage and gross profit at the menu price. Based on common kitchen costing practice. Replace every [bracketed] value and every row marked Example. Prices, tax treatment and targets are your own; this is not financial advice.

Field	Value
Dish	[Example: Braised beef short rib, mashed potato]
Menu section	[Mains]
Recipe ID	[REC-NNN] (Example: REC-014)
Batch yield	[Example: 10 portions]
Portion size	[Example: 220 g cooked beef, 160 g mash]
Menu price (net of sales tax or VAT)	[Example: 28.00]
Target food cost	[Example: 30% of net menu price]
Allergens	[Example: milk (butter, cream), celery (stock), sulphites (wine); confirm on the stock and wine labels]
Costed by / date	[@chef] / YYYY-MM-DD

1. Ingredients and cost

Ingredient	AP qty	Unit	AP price per unit	Yield %	EP qty	Line cost
Beef short rib, bone-in (Example)	4.00	kg	18.50	55%	2.20	74.00
Onion (Example)	0.80	kg	1.60	90%	0.72	1.28
Carrot (Example)	0.60	kg	1.40	85%	0.51	0.84
Red wine (Example)	0.75	L	9.00	100%	0.75	6.75
Beef stock (Example)	1.50	L	3.20	100%	1.50	4.80
Potato (Example)	2.00	kg	1.10	80%	1.60	2.20
Butter (Example)	0.25	kg	9.60	100%	0.25	2.40
Cream (Example)	0.20	L	4.50	100%	0.20	0.90
Seasoning and garnish allowance (Example)	1	batch	1.50	n/a	n/a	1.50
Batch total						94.67
[Ingredient]	[qty]	[unit]	[price]	[%]	[qty]	[cost]

2. Cost per plate and margin

Measure	Formula	Example
Cost per portion	Batch total / batch yield	94.67 / 10 = 9.47
Food cost %	Cost per portion / net menu price	9.47 / 28.00 = 33.8%
Gross profit per plate	Net menu price - cost per portion	28.00 - 9.47 = 18.53
Gross profit %	Gross profit / net menu price	66.2%
Net price needed at target	Cost per portion / target %	9.47 / 0.30 = 31.57
Portion check (beef)	EP qty / batch yield	2.20 kg / 10 = 220 g

Example reading: at 28.00 the dish runs 3.8 points above the 30% target. The options are a price review, a smaller garnish, or a cheaper cut tested for the same yield and quality; record the decision below.

3. Method, plating and review

Method summary: [steps, with critical temperatures from the food safety plan].
Plating: [photo reference, plate type, garnish].
Yield test: [date, measured yield %, who tested].
Decision: [Example: keep price at 28.00 until the yield test of the boneless cut on YYYY-MM-DD].
Next review: YYYY-MM-DD, or when any ingredient price moves by more than [5]%.

Standard and licence note

Based on common kitchen costing practice (as-purchased cost, measured yield, cost per portion and food cost percentage). All text and the fictional example figures are original. Template licence: MIT.

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