How to estimate the cost of a recipe

1. Forecasting the cost
Per recipe
Per portion

2. Enter the ingredients and quantities

3. Determine the conversion factor

4. Enter ingredients of next component
Book: 6.6 kg
chickens, whole
(138 Kg)

7. Group by type of food

8. Merge repetitions

9. Convert to units used in price list

10. Enter prices

11. Determine cost of dish (or meal)

12. Determining the conversion factor
• Target yield / original yield
– You need 250 portions, the recipe yields 12
– 250 / 12 = 20.8333 = 21
Or
• Target quantity / original quantity
– You need 7.5 L, the recipe yields 2 L
– 7.5 / 2 = 3.75

13. Recapitulation
Step 1: Enter the ingredients
Step 2: Enter the quantities
Step 3: Determine the conversion factor
Step 4: Establish the new quantities
Step 5: Repeat for every component
Step 6: Merge repetitions
Step 7: Convert to units used in price list
Step 8: Calculate cost of each ingredient
Step 9: Determine cost of dish (or meal)

14. • Marc Vézina
• September 2015
• mvezina@lbpearson.
ca
• All images retrieved
from Internet are
believed to be part of
public domain