[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-383283-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-383283-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","recipe-cost-formulas-printable-sheet","Recipe Cost Formulas - Printable Sheet","","Recipe Cost Formulas provides a printable framework for planning and costing recipes. It includes formulas to calculate usable percentage from wastage, food cost percentage from kitchen revenue, and cost per portion. The worksheet also supports production costing by capturing ingredient details, purchase weight, cost per unit or quantity, labour contribution, gross profit, and final totals. A recipe cost sheet layout helps organize recipe number, name, portions, portion size, and ingredient measurement data for practical kitchen costing.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/forms/","Forms",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/recipe-cost-formulas-printable-sheet/383283/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/recipe-cost-formulas-printable-sheet/383283.png","ImageObject",442,249,{"name":42,"@type":43},"lilac","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-20","2026-09-24",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the key wastage and usable weight calculations in the sheet?","Question",{"text":63,"@type":64},"The sheet includes a relationship between wastage percentage and usable percentage, using usable % derived from a 100% baseline. These figures support later food cost calculations.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How is food cost percentage determined using kitchen revenue?",{"text":68,"@type":64},"The worksheet provides a formula linking kitchen revenue to cost amounts, converting the result into a Food Cost % value. It also includes an additional Food Cost % with Labour section.",{"name":70,"@type":61,"acceptedAnswer":71},"What information does the Recipe Cost Sheet collect for costing a recipe?",{"text":72,"@type":64},"It records recipe number and name, number of portions, portion size, and per-ingredient details such as portion weight, measurement, waste %, usable weight %, purchase weight, cost per unit or quantity, and amount.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},383283,1791496191,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,113,118,123],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social Media",50,"social-media",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":111,"slug":112},17,40,"forms",{"id":114,"doc_module":22,"doc_module_name":25,"category_name":115,"show_sort_weight":116,"slug":117},18,"Letters",30,"letters",{"id":119,"doc_module":22,"doc_module_name":25,"category_name":120,"show_sort_weight":121,"slug":122},21,"Paper Templates",5,"papers-templates",{"id":124,"doc_module":22,"doc_module_name":25,"category_name":125,"show_sort_weight":4,"slug":126},158,"General","general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":110,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":22},3985747861865,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Recipe Cost Formulas  \nPrint out this free formula sheet to help plan and cost your recipes.  \n| |  |  |  |  |\n| --- | --- | --- | --- | --- |\n| |  |  |  |  |\n|  |  | - | \u003Cbr>%\u003Cbr>Wastage % | = % Useable % |\n|  | 100% |  |  |  |\n|  |  |  |  |  |\n\n\n| |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- |\n|  |  |  |  |  |  | |  |\n|  |  |  |  | | \u003Cbr>Kitchen Revenue |  | x100 = % Food Cost % |\n|  |  | \u003Cbr>$ | Cost Per Portion |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n\nNotes  \n\n|  |\n| --- |\n|  |\n|  |\n\nRecipe Cost Sheet  \n\n| Recipe Number | Recipe Name | Number of Portions | Portion Size |\n| --- | --- | --- | --- |\n|  |  |  |  |\n| \\# | |  \\# | |\n\n\n| \u003Cbr>Ingredient\u003Cbr>Description | \u003Cbr>Portion\u003Cbr>Weight | | Ingredient Measurement |  | \u003Cbr>\u003Cbr>Waste % | $\u003Cbr>\u003Cbr>Useable\u003Cbr>Weight %\u003Cbr>| \u003Cbr>\u003Cbr>Purchase Weight | \u003Cbr>Cost/\u003Cbr>Unit | Cost/ Quantity\u003Cbr>\u003Cbr>$$ $ |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n|  |  | Amount |  | Unit |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n\nFill out the answers for this recipe with the recipe cost formulas. Notes  \n|  Menu Selling Price |\n| --- |\n| |\n\n\n|  Less GST |\n| --- |\n| |\n\n\n|  Kitchen Revenue |\n| --- |\n| |\n\n| | Contribution Margin with Labour |\n| --- | --- |\n| |  |\n\n\n|  Gross Profit |\n| --- |\n| |\n\n\n| \u003Cbr>% | | Food Cost %\u003Cbr>with Labour |\n| --- | --- | --- |\n| % |  |  |\n\n|  Labour Per Hour |\n| --- |\n| |\n\n\n|  Time Taken (Min) |\n| --- |\n| Minutes |\n\n\n|  Cost of Preparation |\n| --- |\n| |\n\n|  Total Cost |\n| --- |\n| |\n\n\n|  Cost Per Portion |\n| --- |\n| |\n\n\n| | Cost Per Portion with Labour |\n| --- | --- |\n| |  |\n\n|  % Food Cost % |\n| --- |\n| |\n\n\n|  |\n| --- |\n|  |\n|  |\n|  |\n|  |\n\n1300 911 282 / +61 3 9111 0111  \nWWW.CTBANDCO.COM  \nINFO@CTBANDCO.COM","cbCaioFAlrA0cWLS","https://ap.wps.com/l/cbCaioFAlrA0cWLS","pdf",2006379,"English","# Recipe Cost Formulas\n## Kitchen Revenue and Cost Ratios\n## Recipe Cost Sheet\n## Notes and Menu Price Calculations","[{\"question\":\"What are the key wastage and usable weight calculations in the sheet?\",\"answer\":\"The sheet includes a relationship between wastage percentage and usable percentage, using usable % derived from a 100% baseline. These figures support later food cost calculations.\"},{\"question\":\"How is food cost percentage determined using kitchen revenue?\",\"answer\":\"The worksheet provides a formula linking kitchen revenue to cost amounts, converting the result into a Food Cost % value. It also includes an additional Food Cost % with Labour section.\"},{\"question\":\"What information does the Recipe Cost Sheet collect for costing a recipe?\",\"answer\":\"It records recipe number and name, number of portions, portion size, and per-ingredient details such as portion weight, measurement, waste %, usable weight %, purchase weight, cost per unit or quantity, and amount.\"}]","Recipe Cost Formulas - Printable Sheet | PDF",1790255692]