Recipe Calculator With Ingredients
Whether you are running a restaurant or just want to find out how much it costs to prepare a dish, the Recipe Cost Calculator will help you to do just this. The template can calculate cost of the main and additional ingredients used in preparation of your dish along with the actual cost of preparation, such as labour cost or cost of the utilities.
Preparation of almost any product involves use of other products, materials and physical labour, calculation of which is absolutely vital, especially if you preparing it with purpose of gaining profit. Knowledge of true cost of your product is in direct correlation with success of business.
Calculating cost of the dishes on the menu is a must for every restaurants, that are serious about making profit. Costing dishes of menu can help in achieving certain sales goals and in fact helps to minimise costs. Effective food cost control allows managers to establish correct and competitive sale prices, allows to achieve better profit targets for every individual dish as well as entire menu, establish certain dishes for daily special menu, but most importantly will help to identify items and ingredients that can contribute to generating desired profits.
Recipe Cost Calculator: What Is Bom (bill Of Material)?
You can calculate the cost of your dish by adding all primary and secondary ingredients, then add cost of preparation and utilities. You can also update spreadsheet with image of your dish and add a short description or instruction of preparation and allergies to create printable recipe specifications cards, which you can keep in your food specifications folder.
Spreadsheet can also help to determine profitability of your recipe, calculate the cost and profit margins of the single dish that helps to achieve certain cost targets and maximise profits.
We have added a simple switch between the imperial units of measure and metric units to the updated version of the recipe cost calculator, which gives you more options to use it with units of measure appropriate for your country.If you find the process of scaling a recipe up or down confusing or tedious like we do, then you’re going to love this recipe scaling calculator!
Features: Recipe Cost Software, Recipe Food Cost Calculator, Restaurant Software Solution, Restaurant Stock And Inventory Solution
Joe is the creator of Inch Calculator and has over 20 years of experience in engineering and construction. He holds several degrees and certifications.
You can increase or decrease the portions of a recipe in just a few easy steps. Follow along as we show how to scale the yield of a recipe up or down.
The first thing we need to do to adjust recipe quantities is to find the conversion factor that we want to increase or decrease the recipe size.
Pokèmon Sleep Recipe Calculator
If you know how many portions the recipe makes, and you know how many portions you want, then use this formula to find the conversion factor.
Kitchen professionals and chefs refer to the number of portions as the yield. Thus, the conversion factor is the required yield divided by the recipe’s yield.
So, if you want to double the recipe size, then the factor is 2; if you’re going to cut the recipe in half, then the conversion factor is .5.
Recipe Costing Template Recipe Cost Calculator Cake Pricing
To do this, multiply each ingredient portion by the conversion factor to get the adjusted amount. If the conversion factor is two and the recipe calls for three tablespoons of an ingredient, then the scaled recipe would use six tablespoons (2 × 3 = 6).
When you scale a recipe, the measures used might not be appropriate any longer. If a recipe calls for 4 ounces and the recipe is quadrupled, then the new amount would be 16 ounces. Since there are 16 ounces in a pound, you can convert the ingredient quantity from 16 ounces to 1 pound.
First, when measurements are in volumes, scaling the yield up magnifies the inaccuracy of measuring by volume. Consider converting to weight first. See our sugar and flour conversion calculators to convert from volume to weight.
Free Food And Recipe Costing Calculator
When appropriate, dry ingredients should be measured by weight rather than volume to improve the accuracy of the recipe. Dry ingredients vary slightly in density and can be compacted differently when measuring.
An additional consideration to be aware of when increasing or decreasing the size of a recipe is that mixing and cooking/baking times can vary as the amount of the ingredients changes. For instance, doubling the size of a cake might require it to cook longer, at a different temperature, or both.
If you know how many portions the recipe makes, and you know how many portions you want, then use this formula to find the conversion factor.
Kitchen professionals and chefs refer to the number of portions as the yield. Thus, the conversion factor is the required yield divided by the recipe’s yield.
So, if you want to double the recipe size, then the factor is 2; if you’re going to cut the recipe in half, then the conversion factor is .5.
Recipe Costing Template Recipe Cost Calculator Cake Pricing
To do this, multiply each ingredient portion by the conversion factor to get the adjusted amount. If the conversion factor is two and the recipe calls for three tablespoons of an ingredient, then the scaled recipe would use six tablespoons (2 × 3 = 6).
When you scale a recipe, the measures used might not be appropriate any longer. If a recipe calls for 4 ounces and the recipe is quadrupled, then the new amount would be 16 ounces. Since there are 16 ounces in a pound, you can convert the ingredient quantity from 16 ounces to 1 pound.
First, when measurements are in volumes, scaling the yield up magnifies the inaccuracy of measuring by volume. Consider converting to weight first. See our sugar and flour conversion calculators to convert from volume to weight.
Free Food And Recipe Costing Calculator
When appropriate, dry ingredients should be measured by weight rather than volume to improve the accuracy of the recipe. Dry ingredients vary slightly in density and can be compacted differently when measuring.
An additional consideration to be aware of when increasing or decreasing the size of a recipe is that mixing and cooking/baking times can vary as the amount of the ingredients changes. For instance, doubling the size of a cake might require it to cook longer, at a different temperature, or both.
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