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 X serves Cost ($) Amended quantity for X serves Cost ($)
    $   $
    $   $
    $   $
    $   $
    $   $
    $   $
    $   $
    $   $
Total cost   $   $

 

Step 2: Product costing

Recipe/menu item:  
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 $9.98 2kg $19.96
Bread crumbs ¾ cup or (100g) $0.22 1 1/2 cups (200g) $0.44
Egg 1 egg $0.50 2 eggs $1.00
Fresh mixed herbs ¼ cup or (30g) $0.75 1/2 cup or (60g) $1.50
Onion 1 onion $0.45 2 onions $0.90
Apple 1 apple $1.05 2 apples $2.10
Carrot 1 small carrot $0.34 2 small carrots $0.68
Zucchini  1 small zucchini $1.20 2 small zucchinis $2.40
Grainy bread rolls 12 rolls $6.60 24 rolls $13.20
Cos lettuce 12 leaves $1.98 24 leaves $3.96
Tomatoes 10 tomatoes $6.00 20 tomatoes $12.00
Disposable plates 12 $1.92 24 $3.84
Total cost   $30.99   $61.98

 

Product costing

Recipe/menu item: Chicken burger  
Total cost (of ingredients and packaging) $61.98
Number of serves 24
Cost per serve (total cost divided by number of serves) $2.58
% mark-up* 180%
Selling price per serve $4.65
Profit per serve $2.07
Date last reviewed 11 November 2013