Guide — practical, step-by-step tactics with links back to the Vault.
Why recipe costing matters
Every plate carries three truths: a yield, a portion size, and a cost. If any one of those is wrong, your margin leaks. A Recipe Cost Card locks all three so pricing isn’t guesswork and your kitchen hits the same number—every time.
- Yield % drives cost/portion: cooked weight is reality; AP weight is hope.
- Batch vs portion math: cost the whole batch, then divide by portions—you’ll stop underpricing specials.
- Repeatability across shifts: line cooks follow the same weights and measures, so your PM looks like your AM.
How to use the Recipe Cost Card (step-by-step)
- Set the batch: Enter recipe name, batch size (e.g., 40 tacos), and your final yield % if cooked (from a yield test).
- List ingredients: For each line, add unit, pack size, price, and any waste/trim %. The sheet converts to usable cost.
- Confirm batch cost: The sheet totals the batch automatically.
- Set portion size: Enter finished portion weight/volume; the card calculates cost/portion.
- Price it: Apply your target food cost % to get a menu price that protects margin.
Tip: Lock touchy items (protein/oil) on their own lines so price checks are quick.
Common mistakes and quick fixes
- Using AP $/lb to price cooked portions. Fix: run a Yield / Trim / Cook Loss test and use cooked $/lb.
- Zero waste % on trim-heavy items. Fix: add realistic waste % for proteins, herbs, and produce.
- Guessing portion size. Fix: weigh finished portions and update the card—then train to that weight.
- Old vendor prices. Fix: set a weekly 10-minute price audit for top 10 items.
Pricing with targets
Simple math keeps you honest: Menu Price = Cost per Portion ÷ Target Food Cost %. If cost/portion is $3.10 and your target is 28%, price is $11.07—round to a clean price that keeps you near target.
When sales mix changes, use the Menu Engineering Reprice sheet from the Vault to protect contribution margin without killing volume.
FAQ
- What’s a good food cost %?
- Most full-service sits between 28–34% depending on concept and pricing power. Track your own trend and protect contribution margin.
- Batch vs portion—what should I enter?
- Always cost the whole batch first, then divide by actual portions at your real portion weight.
- How do I handle volatile items?
- Update the sheet weekly for top movers (proteins, oils, dairy). If prices spike mid-week, update and reprice specials first.
- We run out before hitting the portion count—why?
- Your portion weights are heavy or yield % is wrong. Re-run a yield test and retrain line weights.