Schools Recipe Costing Template
Schools
Use this template to work out the cost of making a food or drink item. Set a suitable selling price to make a profit for your food service.
Example: Chicken burger
Recipe/menu item: Chicken burger
Number of serves: 12 and 24
Step 1: Ingredient and package costing
| Number of serves: 12 | Number of serves: 24 | |||
|---|---|---|---|---|
| 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 zucchini | $2.48 |
| 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 |
Step 2: 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 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 |
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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