Food Cost (SRC) Template
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Standard recipe cost sheet |
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| 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 |
| Total portion cost: $ | |||
| Add other costs (%): $ | |||
| Mark-up (%): $ | |||
| Total cost: $ | |||
| Add GST: $ | |||
| Cost adjustments to ensure competitiveness: $ | |||
| Selling price: $ | |||
Useful formulas
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Food cost percentages |
= |
Portion cost ÷ Selling price |
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Selling price |
= |
Portion cost x Cost mark-up |
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Yield for ingredients |
= |
(Trimmings x 100%) ÷ Raw weight |
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Food costs (running costs, wages, and profit) |
= |
Sales – (Running costs + Wages + Profit desired) |
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GST added to determine the final sale price |
= |
Total portion cost x 10% |
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GST removed from the sale price to determine its portion of the cost |
= |
Sale price – (Sale price ÷11 [GST component]) |