Standard Recipe Costing Guide
Translated by
ScribdTranslationsStandard Recipe Costing Guide
Translated by
ScribdTranslationsAndean Area University Foundation
Culinary Program
Basic Office Automation
Teacher: Jeymmy Janneth Díaz Clavijo
Octubre ʹ 11 ʹ 2010
Excel Practice: STANDARD RECIPE
A standard recipe is a detailed list of all the ingredients needed for the preparation of a food.
which, in addition to commenting on the ingredients, must also include quantities, the unit used for measurement
quantity (Kilograms, Liters, etc.) the unit cost and the total cost. We must take into account that this format only
contains information related to the costs of a preparation.
Step 1: NAME OF THE RECIPE.
Step 2: Portions: in this space we will take into account the number of plates we will obtain from our recipe.
Paso 3:Receta #: en este espacio pondremos el numero que pertenece a esta receta.
Step 4: Product number: in this box goes the code of each of the ingredients that we use in the recipe
(for inventory management)
Step 5: Ingredients: here goes the name of each product that we are going to
product that we are going to use (the presentation of the product can also be included)
Step 6: Required amount: in this box we must put the precise quantities of each ingredient in relation to the
unit of measurement.
Step 7: Unit of measure: It is the mechanism we have used to refer to each ingredient, starting from the
amount, they can be units of weight, volume, or units. It is advisable to use the same unit of measurement for
each recipe (Kilos with Liters and Grams with Cubic Centimeters) and avoid the use of units like 'packages', 'cans',
bags, bottles, etc.
Step 8: Unit value: this is the price of each ingredient in a specified unit of measure
Step 9: Total value: refers to the price of the product considering the required quantities. This is equal to
price per unit of measure multiplied by the required quantity. If for a recipe we need 500 g of flour
(0.5 Kg) and we know that the value of a kilo is $3,000, so the total value would be $1,500 (0.5 x 3000)
Step 10: Total cost of raw material: it is the sum of the total values of all products
Step 11: Margin of error or variation: it is 10% of the total cost of raw materials, this margin is used to protect
the prices of products fluctuate in the market and to include ingredients with a low representation in the
recipe (salt, seasonings)
Step 12: Total preparation cost: it is the sum of the total raw material cost and the margin of error or variation.
Step 13: Cost per serving: it is the cost of a single serving, obtained by dividing the total preparation cost by
the number of servings of a recipe. If we have a recipe in which the total cost of preparation is $5.655 and
It is designed for 10 portions, the price per portion would be $566.5 ($5,665 / 10)
Step 14: Established raw material cost percentage: it is the percentage that the raw material must have in the total of
expenses are usually a percentage of 25% to 35%.
Step 15: Potential selling price: It is the value at which a product should be sold to obtain the profit that the
Management has proposed. To obtain this amount, the cost per portion is divided by the percentage of raw material.
established, let's assume 35%, which is represented in decimals: 0.35. In our case, one portion costs $566.5 and the
We divide by 0.35 which gives us $1,618.57 ($566.5 / 0.35). Note: the lower the percentage, the higher the amount.
give the total.
Step 16: Price letter: it is the potential sales amount multiplied by one plus % VAT. This result is rounded to the
a more attractive unit for the customer that facilitates change, such as, for example, thousands or hundreds of pesos. It is the value that
The customer pays including VAT, as ultimately, it is the final consumer who ends up paying this.
tax. In our case, the selling price is $1,877.45 and the list price is $2,000
Step 17: Real selling price: it is the menu price divided by the percentage of VAT plus one, that is, 1.16 and is useful to us.
to know exactly how much we are charging a customer for a dish
Step 18: Real percentage of raw material cost: it is the percentage of corrected raw material based on the real price of
The sale is obtained by dividing the cost of a portion by the actual selling price.