SITHKOP015_AT2_T2_Menu costing V2 Template

.xlsx

School

Queensford College *

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Course

MISC

Subject

Finance

Date

Jan 9, 2024

Type

xlsx

Pages

34

Uploaded by MateDinosaur3864

New Menus Costing Summary Menu A la carte $69.20 $13.17 $52.85 24.92% Buffet $30.69 $8.67 $29.40 29.49% Degustation $58.37 $11.12 $46.85 23.74% Table d 'hote $66.69 $13.34 $59.85 22.29% Total $224.95 $46.30 $188.95 24.50% Profitability Summary Budget Actual Variance Food cost % 30.00% 24.50% -5.50% Gross profit % 70.00% 75.50% 5.50% Net profit % 15.00% 19.69% 4.69% Total ingredient cost $300.00 $224.95 -$75.05 Menu breakdown Menu Portion Cost: A la carte Caesar salad $30.38 $6.08 $19.95 30.48% Chicken Parmigiana $31.35 $5.22 $19.95 26.17% Eton Mess $7.47 $1.87 $12.95 14.44% Buffet Muffins $3.87 $0.64 $4.50 14.22% Fruit salad $17.94 $3.59 $9.95 36.08% Spinach, beetroot, feta … $8.88 $4.44 $14.95 29.70% Degustation Tomato Bruschetta $7.78 $1.30 $12.95 10.04% Vichyssoises $33.91 $5.65 $14.95 37.79% Falafel $16.68 $4.17 $18.95 22.01% Table d 'hote Thai-style pumpkin soup $8.25 $1.65 $14.95 11.04% Roast pork $41.99 $8.40 $29.95 28.05% Banana fritters $16.45 $3.29 $14.95 22.01% Total cost of ingredients for menu (inc. GST) Total portion cost for all 3 courses Total proposed menu cost for all 3 courses Food cost based on sales price Total cost of ingredients (inc. GST) Proposed sale price per portion Food cost per portion based on sales price
Net profit ($) Net profit (%) 75.08% $39.68 $25.00 $14.68 10.29% 70.51% $20.73 $10.00 $10.73 19.20% 76.26% $35.73 $20.00 $15.73 29.31% 77.71% $46.51 $30.00 $16.51 19.20% 75.50% $142.65 $85.00 $57.65 19.69% 69.52% 73.83% 85.56% 85.78% 63.92% 70.30% 89.96% 62.21% 77.99% 88.96% 71.95% 77.99% Gross profit margin based on sales price Gross profit ($) based on sales price Net production costs Profit margin per portion based on sales price
Standard Recipe Card Name of dish: Caesar Salad Ref.source: Total Cost (GST Incl): $30.39 Portion Cost: $6.08 Sales Price $20.25 Commodities Item Specification Weight kg/l/Unit GST Cos lettuce Head 1 11.5 N Garlic cloves – whole peeled Kg 1 8.45 N Olive oil (1) Ltr 20 69.9 Y White bread Slices 20 2.75 Y Rashers of bacon – rind removed Rasher 25 32.75 N Eggs Carton 180 43.5 N Olive oil (2) Ltr 20 69.9 Y Lemon juice Kg 15 47.95 N Black pepper – finely ground Kg 1 11.10 N Anchovy fillets Gr 30 15.95 Y Dressing each 1 0.8 N Poached egg each 1 0.63 N Pamersan Kg 2.5 58.75 N 5ltr recipe break into 1 ltr 5 portions before using and date and label for food safety Description Caesar salad as you knoiw it but better - crispy local, grown lettuce, hom Method: 1 Wash the lettuce in cold water, tear into bite-sized pieces and leave to d 2 Remove the crust from the bread and evenly cut into 1 cm cubes. 3 Heat the peeled garlic cloves and olive oil (1) gently in a frying pan. Add 4 Drain the croutons on absorbent paper. 5 Slice the bacon rashers into 1 cm strips across the rashers (lardons). 6 Cook the bacon in the pan from which you just removed the croutons. E 7 Cut the anchovy fillets into small pieces and shave the parmesan using 8 Coddle the eggs by placing them into boiling water for 1 minute. 9 Break the eggs into a bowl, add the olive oil (2), lemon juice and pepper 10 Place the lettuce in the bowl and toss with the coddled egg dressing. 11 Plate lettuce. Scatter the croutons, bacon, and anchovy on top and finish Variation top with a poached egg (Recipe #Gen19), particularly as a main course dish. Se Equipment 1 Chopping boards white - bread/dairy 2 Chopping boards brown bacon 3 Chopping boards - green - veg 4 Chefs knife 5 tongs 6 measuring jug 7 Colander 8 Bowl for dressing Unit Price (GST Excl) Explanation: Enter all data in the yellow fields. You can change the sales price and portion numbers. All calculations will be done automatically.
9 whisk 10 frying pan 11 saucepan
Portion nos.: 5 Portion size.: 250 Proposed Sale Price at $20.26 30% ( Food Cost) Food Cost % 30.0% Cost per kg/l/Unit Yield % 1.00 $11.50 80% $14.38 0.05 $0.42 100% $0.42 0.01 $0.03 100% $0.03 10.00 $1.38 100% $1.38 5.00 $6.55 100% $6.55 5.00 $1.21 80% $1.51 0.01 $0.03 80% $0.04 0.07 $0.22 80% $0.28 0.01 $0.11 80% $0.14 5.00 $2.66 100% $2.66 1.00 $0.80 100% $0.80 1.00 $0.63 100% $0.63 0.05 $1.18 100% $1.18 Total Cost $29.98 GST 10% $0.41 Total Cost (GST inc) $30.39 memade dressing and crisy croutons. Topped with an organic egg. drain well. d the bread and cook while continually turning until the croutons are crisp and golden brown. Ensure the pieces are separated. Cook until just crispy on the edges and not dried out. a vegetable peeler or a slicer. Set these aside for further use. r. Mix well. h with the shaved parmesan. Serve immediately. erve warm. Recipe Qty Actual cost (GST Exl)
Standard Recipe Card Name of dish: Chicken Parma with Chips and Salad Ref.source: Total Cost (GST Incl): $31.35 Portion Cost: $5.22 Sales Price $19.00 Price is determined by stud Commodities Item Specification Weight kg/l/Unit GST Eggs Each 180 43.5 N Garlic cloves – whole peeled Kg 1 8.45 N Parsley - finely chopped Bunch 1 4.35 N Panko breadcrumbs Gr 200 2 Y Fresh breadcrumbs Kg 1 4.2 Y Fresh parmesan cheese - grated Kg 2.5 58.75 N Onion powder Gr 500 21.53 Y Chicken breast fillets (singles) Piece 4 9.9 N Oil for shallow frying Ltr 20 41 N Sauce Provençale (Recipe #Gen25) Ltr 1 3.82 N Sauce Béchamel (Recipe #Gen24) Ltr 1 3.82 N Mozzarella Cheese Kg 2 20.9 N Fresh parmesan cheese - grated Kg 2.5 58.75 N Salad kg 1 25 n Chips - frozen kg 1 3.6 N Description Method: 1 2 Add chicken into the egg, rotating to evenly coat each fillet in the mixture 3 4 Heat oil in a large pan over medium-high heat until hot and shimmering. 5 Place chicken on baking tray and top each breast with 125ml Provençal 6 Mix mozzarella, parmesan, and parsley together. 7 Top each chicken breast with 1/6 mixture (60g). 8 Bake for 15-20 minutes, or until cheese is bubbling and melted, and the Equipment 1 Chopping boards white - bread/dairy 2 Chopping boards brown bacon 3 Chopping boards - green - veg 4 Chefs knife 5 bowls x 2 6 plastic wrap 7 baking tray 8 Tongs 9 Ladle Unit Price (GST Excl) Explanation: Enter all data in the yellow fields. You can change the sales price and portion numbers. All calculations will be done automatically. Whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish.  Mix breadcrumbs, parmesan cheese and onion powder together in a sep
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