A B C D E F G H I J

1 Recipe LABORATORY 1 OVERALL EXPENSES

2 Serving/Yield: 20
3
4 INGRIDIENTS QUANTITY UNIT UNIT CONVERTED TO GRAMS PURCHASED PRICE TOTAL PURCHASED WEIGHT IN GRAMS COST PER GRAM INGRIDIENT COST
5 Chicken pastil:
6 Chicken breast 1 kg 500 90 500 0.18 90
7 water 1/2 cups 125 0
8 medium onions, chopped 2 kg 300 40 300 0.133333333 40
9 garlic 8 kg 24 5 35 0.142857143 3.428571429
10 soy sauce 8 tbsp 120 12 200 0.06 7.2
11 turmeric 1 tsp 5 5 25 0.2 1
12 vegetable oil 2 tbsp 30 30 350 0.085714286 2.571428571
13 salt 1 tsp 3 5 25 0.2 0.6
14 pepper 1 tsp 3 5 25 0.2 0.6
15 0
16 burger buns 18 kg 900 78 900 0.086666667 78
17 0
18 Garlic mayo: 0
19 Garlic 2 kg 6 25 0 0
20 mayonnaise 1 kg 80 30 80 0.375 30
21 vegetable oil 1 kg 3 350 0 0
22 lemon, squeeze 1 kg 58 10 100 0.1 5.8
23 0
24 lettuce 1 kg 300 20 300 0.066666667 20
25 cheese 20 kg 100 50 100 0.5 50
26 hotsauce 1 kg 100 30 100 0.3 30
27
28 TOTAL GRAMS: 2657 TOTAL PURCHASED PRICE: 410 TOTAL INGRIDIENT COST: 359.2
29 EXPECTED WEIGHT IN SERVING: 132.85
30
31 UNIT COST 314 MARKUP 20% 25% 30%
32 BUFFER MARGIN 31.4 27.5875 28.691 29.7945
33 TOTAL UNIT COST 441.4 VAT 30.898 32.13392 33.36984
34 COST PER SERVING 22.07 SERVICE CHARGE 33.9878 35.347312 36.706824
35
36 IF SOLD Total cost per serving 30 35 40
37 20% 600
38 25% 700
39 30% 800
40
41 PROFIT
42 20% 240.8
43 25% 340.8
44 30% 440.8