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Recipes
The following example recipes are available to edit or update. Click any recipe below to see the recipe components. You may then add additional ingredients, or add the item to a menu with a set price.
Existing Recipes
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Multiply Recipe - Create a Total of: Servings - Multiply Recipe by: 0.13X
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Recipe Usage:
This Recipe - Ingredient Usage
The following table shows how much of each source ingredient you will need to order for this recipe, and the projected ordering costs, for each week, month, and year, based on the amounts used in this recipe, and then multiplied by the number of batches you will create.
| Fresh Greenhouse Red Bell Peppers - 11.00 lb | 0.6 Cases | 2.5 Cases | 29.5 Cases. | Number of Source Cases you Will Use - Re-Order About 1 per Week | | in lb | 6.3 lb | 27.1 lb | 325.0 lb | Actual Amount you Will Use | | @ $36.80 each | $20.91 | $90.61 | $1,087.27 | Cost of Amount Used |
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Pricing Worksheet:
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Set Garden Salad Retail Price for Menu(s):
$
Include this item at this price, on the following menu(s):
 Set a Target Profit Margin: %
Set your desired net or gross profit margin to see the suggested pricing for this item. The gross profit margin would be the opposite of your "food cost" or "pour cost". So, if you want your ingredient cost to be at 25% for a given recipe, then your target gross profit margin would be 75%. This is the default setting. Below is a table of standard gross profit margins. If you choose to calculate based on net profit, then your target profit margin would expected to be lower.
Industry standard profit margins (gross):
- Food - 50-100%+
- Soda / Iced Tea - 85-95%+
- Wine - 60-75%+
- Liquor - 75-90%+
- Beer - 55-70%+
 OR Set a Target Price: $
Instead of setting a target profit margin, you may set a specific price here which you would charge for the batch, and that will be used to calculate your sales projections. The calculated profit margins will be shown based on the price you enter. This will override any margin setting you put in above.
 Batch Size: Individual Servings Divide this batch into Individual Servings or Units. This would be appropriate if you make a batch of baked goods that will be sold one at a time, or batch of beer or beverages to be sold by the glass / bottle. The system will show you the suggested pricing for the entire batch and for each item individually.
 Sales Projection: Batches per Week.
Enter how many batches you expect to sell each week to see some projections of the future sales, profits, and costs associated with this item. To determine this estimate, take your daily sales of this batch and multiply by the number of days per week you are open. If you sell 20 per day, and you're open 5 days a week, this would be 100. This is not the number of individual items, but the number of batches. If you sell about 2/3rds of a batch a week, put in a decimal here like .65
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Projected Ordering:
All Recipes - Consolidated Ordering Projection
The following table shows how much of each source ingredient you will need to order fopr ALL RECIPES, and the projected ordering costs, for each week, month, and year, based on the amounts used in each recipe, and then multiplied by the number of batches you will create.
| Ingredient | Amount Used Per Week | Cost per Unit | Used Total Cost | Cases Per Week Needed | Recommended Order | | Fresh Greenhouse Red Bell Peppers | 100.0 oz | @$0.21 per oz | $20.91 | 0.57 CPW | (Order: 3 Case(s) Per 2 Week(s)) | | 1 DIfferent Ingredients | | Total Cost Per Week, All recipes: | $20.91 | | |
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