Recipe costing template

Use this template to work out the cost of making a food or drink item, and set a suitable selling price to make a profit for your canteen.

Click a link below to download and print the template:

Step 1: Ingredient and package costing

Recipe/menu item:        
Number of serves:        
Ingredients/packaging Original quantity for ___ serves Cost ($) Amended quantity for ___ serves Cost ($)
    $   $
    $   $
    $   $
    $   $
    $   $
    $   $
    $   $
Total Cost   $   $

Step 2: Product costing

Recipe/menu item:

Total costs per serve

  
Total cost (of ingredients and packaging) $
Number of serves  
Cost per serve (total cost divided by number of serves) $
Mark-up %
Selling price per serve $
Profit per serve $
Date last reviewed  

Example – Chicken burger

Mighty Valley chicken burger - click here for the recipe

Table 1: Ingredient and package costing

Recipe/menu item: Chicken burger        
Number of serves:12        
Ingredients/packaging Original quantity for 12 serves Cost ($) Amended quantity for 24 serves Cost ($)
Lean chicken mince 1kg $11.00 2kg $22.00
Bread crumbs ¾ cup (100g) $0.31 1 1/2 cups (200g) $0.62
Egg 1 egg $0.50 2 eggs $1.00
Fresh mixed herbs ¼ cup (30g) $4.00 1/2 cup (60g) $8.00
Onion 1 onion $0.52 2 onions $1.04
Apple 1 apple $0.81 2 apples $1.62
Carrot 1 small carrot $0.37 2 small carrots $0.74
Zucchini 1 small zucchini $1.24 2 small zucchinis $2.44
Grainy bread rolls 12 rolls $6.00 24 rolls $12.00
Cos lettuce 12 leaves $1.50 24 leaves $3.00
Tomatoes 10 tomatoes $3.90 20 tomatoes $7.80
Disposable plates 12 $1.80 24 $3.60
Total cost   $31.95   $63.90

Product costing

Recipe/menu item: Chicken burger  
Total cost (of ingredients and packaging) $63.90
Number of serves 24
Cost per serve (total cost divided by number of serves) $2.66
% mark-up 180%
Selling price per serve $4.79
Profit per serve $2.13
Date last reviewed 22 June 2018