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    SITHKOP015 Standard Recipe Card (SRC) Template

    Uploaded by

    barun ghimire
    This document provides a standard recipe cost sheet for a menu item of sirloin steak with roasted vegetables. It lists the known costs including food costs at 30% of sales, running costs at 10% of sales, and wages at 15% of sales, for a total cost of 83.33% of sales. It then provides the ingredients and their individual costs to calculate a total portion cost of $5.22. Additional costs and a 20% markup are then added to determine a selling price of $7.175. Useful formulas for determining costs, markups, yields, and adding GST are also included.

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    Download as DOCX, PDF, TXT or read online from Scribd

    SITHKOP015 Standard Recipe Card (SRC) Template

    Uploaded by

    barun ghimire
    849 views2 pages
    This document provides a standard recipe cost sheet for a menu item of sirloin steak with roasted vegetables. It lists the known costs including food costs at 30% of sales, running costs at 10% of sales, and wages at 15% of sales, for a total cost of 83.33% of sales. It then provides the ingredients and their individual costs to calculate a total portion cost of $5.22. Additional costs and a 20% markup are then added to determine a selling price of $7.175. Useful formulas for determining costs, markups, yields, and adding GST are also included.

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    This document provides a standard recipe cost sheet for a menu item of sirloin steak with roasted vegetables. It lists the known costs including food costs at 30% of sales, running costs at 10% of sales, and wages at 15% of sales, for a total cost of 83.33% of sales. It then provides the ingredients and their individual costs to calculate a total portion cost of $5.22. Additional costs and a 20% markup are then added to determine a selling price of $7.175. Useful formulas for determining costs, markups, yields, and adding GST are also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    849 views2 pages

    SITHKOP015 Standard Recipe Card (SRC) Template

    Uploaded by

    barun ghimire
    This document provides a standard recipe cost sheet for a menu item of sirloin steak with roasted vegetables. It lists the known costs including food costs at 30% of sales, running costs at 10% of sales, and wages at 15% of sales, for a total cost of 83.33% of sales. It then provides the ingredients and their individual costs to calculate a total portion cost of $5.22. Additional costs and a 20% markup are then added to determine a selling price of $7.175. Useful formulas for determining costs, markups, yields, and adding GST are also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Standard Recipe Card (SRC) Template

    Standard recipe cost sheet

    Menu Item: Sirloin Steak with Roasted Vegetables

    Known costs (per sales dollar) Food costs $6.36 30%

    Running costs$2,000 10%

    Wages $3,000 15%

    Total costs $2,009.36 83.33%%

    Mark-up 20% 20%

    Ingredients Ingredient cost

    Item Amount Unit cost Portion cost

    Sirloin Steak 0.280 $16.80 $4.704

    Roasting Vegetables 0.100 $3.50 $0.35

    Olive Oil 0.020 $8.00 $0.16

    Salt & Pepper 0.010 $2.00 $0.02

    Total portion cost: $5.22

    Add other costs (%): $5

    Mark-up (%):$ (20%)

    Total cost: $5.22

    Add GST: $0.52

    Cost adjustments to ensure competitiveness: $0

    Selling price: $7.175

    International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney


    ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
    +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1
    Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 1 | Page
    Useful formulas

    Food cost percentages = Portion cost ÷ Selling price

    Selling price = Portion cost x Cost mark-up

    Yield for ingredients = (Trimmings x 100%) ÷ Raw weight

    Food costs (running costs, wages,


    = Sales – (Running costs + Wages + Profit desired)
    and profit)

    GST added to determine the final


    = Total portion cost x 10%
    sale price

    GST removed from the sale price to


    = Sale price – (Sale price ÷11 [GST component])
    determine its portion of the cost

    International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney


    ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
    +61 272 522 525 | info@iis.edu.au | www.iis.edu.au Version: 1.1
    Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 2 | Page

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