Small recipe-cost errors can cut monthly profit fast

An example 16-inch, 8-slice cheese pie costs $5.33, about $0.67 a slice, and cheese is about 79% of ingredient cost. One extra ounce adds $0.38 per pie.

A $20 menu item costs guests $21.00 in Alberta (5% GST) and $22.60 in Ontario (13% HST). Run food cost on pre-tax price: $4.40 on $16.00 is 27.5%.

Calculate what remains from a DoorDash order. Separate Marketplace commission from optional promotions, refunds, packaging, and labour without double-counting processing fees.

A 750 ml bottle gives 16 full 1.5 oz pours after rounding down. An example margarita costs $2.35, so a 20% pour cost target puts it at $11.75, or $12.

A half-barrel holds 1,984 oz, or 124 pints. At an example $180 keg cost plus a 5% loss buffer, a pint costs $1.52, and a 22% pour cost means $7.

A ramen bowl with 12 oz of broth costs about $4.66 in this breakdown, and broth is 42% of it. At 30% food cost the target is $15.50. Measure broth yield.

Work through a flat white costing example with separate ingredient, packaging, and labour costs. Compare a GST-inclusive menu price with the amount left for other expenses.

Apply the surcharge to the GST-inclusive price, then track margin ex GST. A 10% Sunday surcharge on an A$24.00 brunch item cuts food cost from 33.0% to 30.0%.

A $15.00/hour line cook costs $16.24/hour once 7.65% FICA and 0.6% FUTA are added, or $568.31 for 35 hours. Turn that into labor cost per dish.

Back-solve an all-in price with menu price = target total / (1 + tax rate). State rates run from 0% in Delaware to 7.250% in California before local tax.

An example 80-guest corporate lunch costs $1,393.40 with food, labor, overhead and travel, so a 20% margin needs $21.78 per person.

Multiply unit cost by amount used, then divide total recipe cost by servings. A 10 lb case at $28.00 with 15% trim works out to $3.29/lb of usable meat.

Cost a jacket potato as potato, filling, butter, garnish and packaging. Weigh potatoes into small, regular and large tiers and fix every filling scoop.

Price a seafood boil bag from your invoice costs, raw portions, measured edible yields, batch sauce, sides, packaging, direct labor, and target rate. Includes a free formula-driven Excel workbook.

Download a free restaurant recipe-cost spreadsheet with a shared ingredient list, menu-sheet drop-downs, automatic unit costs, and a completed U.S. example.

Cost halal cart plates by cooked protein ounces, rice yield, sauce portions, and packaging. Build tiered prices for chicken, gyro, combos, and add-ons from your own invoices.

An example classic afternoon tea costs £4.40 per guest, so 30% food cost points to £14.67, inside a £14 to £18 range. Tier classic, premium and champagne.

An example 10-piece bone-in wing order costs $5.38, so a 30% food cost target sets a $17.93 price floor. Check sauce, dips and 50 lb case yield too.

U.S. baked potato cost calculator with ingredient benchmarks, topping math, and pricing targets for loaded potatoes and potato bars.

Price Easter brunch menus with egg costs, buffet waste buffers, and per-person labor planning for profitable holiday service.

Price Lent fish fry menus with cod yield, fryer oil cost, and side portions so Friday specials stay profitable all season.

Example costs: dough $0.22, filling $0.10, frosting $0.13 and a $0.20 box make a $0.65 cinnamon roll before labor. Butter at $4.54/lb is the top driver.

Flour, butter, sugar and eggs are variable direct food costs, so cost them per batch. A sample 24-muffin batch has $9.98 in core ingredients, $0.42 each.

Divide parties served by tables. An 80-seat room with 4-seat tables is about 20 tables, so 110 dinner parties is 5.5 turns. Casual dining runs 1.5-2 turns.