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SITHKOP015 Standard Recipe Card (SRC) Template

This document provides a standard recipe cost sheet for a menu item of sirloin steak with roasted vegetables. It lists the known costs including food costs at 30% of sales, running costs at 10% of sales, and wages at 15% of sales, for a total cost of 83.33% of sales. It then provides the ingredients and their individual costs to calculate a total portion cost of $5.22. Additional costs and a 20% markup are then added to determine a selling price of $7.175. Useful formulas for determining costs, markups, yields, and adding GST are also included.

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barun ghimire
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2K views2 pages

SITHKOP015 Standard Recipe Card (SRC) Template

This document provides a standard recipe cost sheet for a menu item of sirloin steak with roasted vegetables. It lists the known costs including food costs at 30% of sales, running costs at 10% of sales, and wages at 15% of sales, for a total cost of 83.33% of sales. It then provides the ingredients and their individual costs to calculate a total portion cost of $5.22. Additional costs and a 20% markup are then added to determine a selling price of $7.175. Useful formulas for determining costs, markups, yields, and adding GST are also included.

Uploaded by

barun ghimire
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Standard Recipe Card (SRC) Template

Standard recipe cost sheet

Menu Item: Sirloin Steak with Roasted Vegetables

Known costs (per sales dollar) Food costs $6.36 30%

Running costs$2,000 10%

Wages $3,000 15%

Total costs $2,009.36 83.33%%

Mark-up 20% 20%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Sirloin Steak 0.280 $16.80 $4.704

Roasting Vegetables 0.100 $3.50 $0.35

Olive Oil 0.020 $8.00 $0.16

Salt & Pepper 0.010 $2.00 $0.02

Total portion cost: $5.22

Add other costs (%): $5

Mark-up (%):$ (20%)

Total cost: $5.22

Add GST: $0.52

Cost adjustments to ensure competitiveness: $0

Selling price: $7.175

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney


ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
+61 272 522 525 | [email protected] | www.iis.edu.au Version: 1.1
Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 1 | Page
Useful formulas

Food cost percentages = Portion cost ÷ Selling price

Selling price = Portion cost x Cost mark-up

Yield for ingredients = (Trimmings x 100%) ÷ Raw weight

Food costs (running costs, wages,


= Sales – (Running costs + Wages + Profit desired)
and profit)

GST added to determine the final


= Total portion cost x 10%
sale price

GST removed from the sale price to


= Sale price – (Sale price ÷11 [GST component])
determine its portion of the cost

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney


ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
+61 272 522 525 | [email protected] | www.iis.edu.au Version: 1.1
Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 2 | Page

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