Standard Recipe Costing Format For F&B | Hotels | Restaurants
The menu costing is one of the main factors in the 'Menu Planning'. All recipe or menu should be cost effective, and the Food and Beverage department in the hotels/restaurants should plan menus that meet financial goals. This will ensure that the restaurants can attain their profit objectives, product costs etc. which the menu often dictates fall within a specific price range.
Regardless of the type of restaurant operation which the F&B department is planning for, they must select menu items that are within the operations budget and its estimate of allowed food expenses.
The below Standard Recipe Costing Format sample helps you to plan and identify the costing for your menu items.
Download: Standard Recipe Costing Format in Excel
Download: Standard Recipe Costing Format in Word
| Standard Recipe Costing Format | ||||
|---|---|---|---|---|
| Unit Name:___________ | ||||
| Menu Item:___________ | ||||
| Special Instructions:________________ | Recipe Yield:___________ | |||
| __________________________________ | Portion Size:___________ | |||
| __________________________________ | Portion Cost:___________ | |||
| __________________________________ | ||||
| Ingredients | Amount | Method | ||
| Total | ||||
| Note: You are not authorized to upload this format to any online / offline medium without the permission of setupmyhotel.com © | ||||
