HEALTHY MEALS

Author :Chef Ssentongo Geoffrey

We provide to you this information to help you run your restaurant

Formulas that Will Help you in calculating your foot recipes and menu pricing for your restaurant

1. Ingredients Cost: Calculate the cost of all the ingredients used in the recipe.
2. Labor Cost: Determine the cost of labor involved in preparing the recipe, including prep, cooking, and cleanup.
3. Overhead Cost: Add up all the indirect costs such as rent, utilities, and insurance.
4. Total Recipe Cost: Add up the ingredients cost, labor cost, and overhead cost to determine the total cost of the recipe.
5. Portion Size: Divide the total recipe cost by the number of servings to determine the cost per serving.
6. Menu Pricing: Determine the markup you want to apply to the cost per serving to determine the menu price.

Formula:

Total Recipe Cost = (Ingredients Cost + Labor Cost + Overhead Cost)

Cost per Serving = (Total Recipe Cost ÷ Number of Servings)

Menu Price = (Cost per Serving x Markup Percentage)

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