Recipe Menu Ramadhan
| Food Costing | |||||
| Standard Recipe Name : | SOTO BETAWI | ||||
| Standard Yield : | 1 portion | ||||
| Ingredients | Usage | Unit | Unit Price | Total Price | |
| Beef topside | 60 | gr | Rp 75,000 | Rp 4,500 | |
| Tripes | 40 | gr | Rp 50,000 | Rp 2,000 | |
| Blead | 40 | gr | Rp 40,000 | Rp 1,600 | |
| Lung | 40 | gr | Rp 40,000 | Rp 1,600 | |
| Tomato | 40 | gr | Rp 10,000 | Rp 400 | |
| Potato | 50 | gr | Rp 8,000 | Rp 400 | |
| Fried shallot | 5 | gr | Rp 30,000 | Rp 150 | |
| Salt | 1 | gr | Rp 5,000 | Rp 10 | |
| Pepper | 1 | gr | Rp 30,000 | Rp 60 | |
| Leek | 10 | gr | Rp 8,000 | Rp 80 | |
| Indonesian White paste | 30 | gr | Rp 16,112 | Rp 483 | |
| Salam leaf | 3 | gr | Rp 8,000 | Rp 24 | |
| Lemon leaf | 3 | gr | Rp 8,000 | Rp 24 | |
| Lemon grass | 20 | gr | Rp 10,000 | Rp 200 | |
| Vegetable oil | 30 | ml | Rp 10,000 | Rp 300 | |
| Galangal | 20 | gr | Rp 8,000 | Rp 160 | |
| Coconut milk / Kara | 20 | ml | Rp 22,000 | Rp 440 | |
| Ginger | 15 | gr | Rp 20,000 | Rp 300 | |
| Condiments | |||||
| Rice | 100 | gr | Rp 8,600 | Rp 860 | |
| Tomato | 35 | gr | Rp 10,000 | Rp 350 | |
| Melinjo crackers | 20 | gr | Rp 27,000 | Rp 540 | |
| Sambal ijo | 40 | gr | Rp 16,953 | Rp 678 | |
| Lemon | 20 | gr | Rp 12,000 | Rp 240 | |
| Total Ingredient Cost | Rp 15,399 | ||||
| Q Factor 10 % | Rp 1,540 | ||||
| Total Food Cost | Rp 16,939 | ||||
| Desired Food Cost % | 30.0% | ||||
| Preliminary Selling Price | Rp 56,465 | ||||
| Actual Selling Price | Rp 56,000.00 | ||||
| Actual Food Cost % | 30.25% | ||||
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