Dave would like to add a new menu item to his standard menu. Upper management has approved such an addition if his total product cost percentage does not exceed 31.5% of his allowable selling price. The selling price allowed is $9.75. using the standardized recipe cost sheet below, can Dave add the new menu item?
Dave would like to add a new menu item to his standard menu. Upper management has approved such an addition if his
total product cost percentage does not exceed 31.5% of his allowable selling price. The selling price allowed is $9.75.
using the standardized recipe cost sheet below, can Dave add the new menu item?
Standardized Recipe Cost Sheet__________________________________________________________________
Menu Item: Dave’s Pork Surprise______
Special Notes: Boston Butt Net ______
All Ingredients weighed as EP Recipe Number: 15___
Recipe Yield: 24_____
Portion Size: 5 oz.___
Portion Cost: _______ Ingredients
Item
Boston Butt
Jones Spicy Sauce
Onion
Water
Salt
Papper
Garlic
Pineapple Juice
Total Amount
10
4
8
¼
2
1
1
½ Ingredient Cost
Unit
Lb.
Oz.
Oz.
C
T
t
Clove
C Total Recipe cost: __________________
Portion Cost: ______________________
Previous Portion Cost: N/A
Selling Price: $9.75
Food Cost Percentage (by portion): ___________
Food Cost Percentage Goal: 31.5% Unit Cost
$5.90
8.00
1.20
N/A
0.40
12.00
0.60
3.78 Unit
Lb
Lb
Lb
N/A
Lb
lb
clove
Gal. Date Costed: 4/13
Previous Date Costed: N/A Total Cost
