Then find Unit of Measure Per Person and enter “cups”. In the upper portion of the template where it says Number of Portions enter your yield #,I’ll enter 3. 33 each for at total recipe cost of 1.67. You will need to develop a separate yield recipe just for diced tomatos.įor an ingredient conversion and yield, for example, under ingrerdients I have 6×6 tomatoes, EP QTY is lets say 5, and EP volume is each.ĪP$ is. No more sending your product to chemistry labs with a stack of $100 bills for something you can do yourself in 10 minutes.” The Recipe Plate Cost Template is available to Premium SubscribersĬonverting uoms and costing yields for a product on the same line in this simple format will not work. No more scouring the internet to figure out the arcane rules of the FDA. ![]() They say, “we create FDA compliant, reliable do-it-yourself nutrition fact labels for everybody. ![]() If you also need nutritional info added to your recipes or need a nutrition label for recipes, then check-out Recipal, a nutrition labeling company who strive to simplify the lives of those in the food industry. Here’s an example of the template in use. Thanks to Chef Bill Williams and Cam Zahradnik for their work on this template. The download version includes both a blank recipe form as well as a sample one. The recipe template below is a fantastic tool for calculating your plate costs. For see our list for common seafood yields or our chart specifically for salmon yields. Obviously, this is even more important with your proteins. The easiest way to do this is to use a yield percentage for each item (see Produce Yields for an example). If you put 4 oz of of asparagus on the plate, does your recipe costing include the cost of the root end which you cut off? It should. Another thing chefs tend to forget is to add the cost of the oil needed for their saute items, or the butter used to toss the veggies in.Īnother very important calculation is to use the EP Cost (Edible Portion Cost), not the AP Cost (As Purchased Cost). ![]() Add that cost to the cost of every entree. Also, what about the cost of the frying oil? It is part of your food cost at the end of the month, but is it worked into the cost of your plates? What I would recommend for the fryer oil is to determine the cost of your average monthly usage of fryer oil and divide that by your average monthly entrees sold. When calculating your recipe cost, you want to be sure to include every food item which goes into the recipe (you’re saying “duh”!) But what about the “free” bread and butter you serve, or maybe the intermezzo, or some other item which every table receives but is not charged for? Where do you put those costs? I usually include it in the cost of the entree, figuring that most people will purchase an entree. You can always ask an expert in the Excel Tech Community or get support in Communities.Did You Forget Something In Your Recipe Costing?Ĭalculating your plate cost for any given recipe is essential to the profitability and survival of your restaurant. Use =1/ n in a formula, where n is the number you want to divide 1 by. Use the SQRT function in a formula to find the square root of a number. Use in a formula with * to multiply by a percent. Use in a formula to divide one number by another. Use in a formula to subtract numbers or to signify a negative number. What can I use in a formula to mimic calculator keys? For more information, see Copy and paste a formula to another cell or worksheet. Cell references may change if they have relative references. When you copy the formula, ensure that the cell references are correct. You can either copy the formula, or use the fill handle to copy the formula to adjacent cells.įor example, when you copy the formula in cell B6 to C6, the formula in that cell automatically changes to update to cell references in column C. Avoid rewriting the same formulaĪfter you create a formula, you can copy it to other cells - no need to rewrite the same formula. Learn more in the article on the SUM function. The Intellisense tag will appear for any function. In this case, only B2:B5 would be highlighted, since there is only one number reference in this formula. If you click the individual function elements, their representative pieces in the formula will be highlighted. If you click the SUM or function name, it will change o a blue hyperlink to the Help topic for that function. Intellisense function guide: the SUM(number1, …) floating tag beneath the function is its Intellisense guide. ![]() If you need to add/exclude more cells, you can hold the Shift Key + the arrow key of your choice until your selection matches what you want. All you need to do is press ENTER to confirm it. In the figure above, the AutoSum feature is seen to automatically detect cells B2:B5 as the range to sum. Note: AutoSum does not work on non-contiguous ranges.
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