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Date:
1
Ingredients
Procedure:
Cost
Cost per Portion:
Cost per Recipe:
Margin per Portion:
Menu Price:
Food Cost % Budget:
Food Cost % Actual:
Ideal Selling Price:
Produce Yields
Fruit Yields
Fish Yields
AP$ / Unit
Yield Costing
Unit
Yield %
Menu Price:
Food Cost % Budget:
Food Cost % Actual:
Ideal Selling Price:
d Costing
EP$ / Unit
Recipe
Cost
Salsa
Hickory Lodge
Chef Thomas
10
3
Oz
Ingredients
Tomatoes, diced
Peeled Shallots, minced
Lime Juice
Green Onion
Garlic, minced
Procedure:
Date:
Cost
Cost per Portion:
Cost per Recipe:
Margin per Portion:
Menu Price:
Food Cost % Budget:
Food Cost % Actual:
Ideal Selling Price:
$0.56
$5.60
$2.44
Produce Yields
Fruit Yields
Cups
Tbl
Tbl
Cup
Tbl
Fish Yields
AP$ / Unit
$0.98
$0.07
$0.04
$1.78
$0.13
Yield Costing
Unit
Yield %
Cups
Tbl
Tbl
Cup
Tbl
91%
97%
98%
70%
95%
16-Feb-2012
Menu Price:
$3.00
Food Cost % Budget:
34.0%
Food Cost % Actual:
18.7%
Ideal Selling Price:
$1.65
eld Costing
EP$ / Unit
$1.08
$0.07
$0.04
$2.54
$0.14
Recipe
Cost
$4.31
$0.22
$0.16
$0.64
$0.27