Introduction
The Top Side Service Restaurant will be a charming commercial table service restaurant located in Minnesota. The restaurant will be open for dinner and lunch. It will specialize in serving food, wine, liquor, and beer. It will be located along Hennepin Avenue, Minneapolis, Minnesota. This is one of the busiest streets in the state, and therefore, the restaurant is guaranteed to make sales throughout the year. Our vision is to be more than just a great service restaurant. We plan to ensure that the restaurant offers the best meals and luxury services to surpass the standard cost in Minnesota. This will give us a competitive edge as the customers will be paying less for the quality services and meals they will be getting. Since we are competing against other well-established hotels and restaurants in the town, the only way we will differentiate ourselves is by offering the best services to our customers so that we get rid of any substitutes and consequently all the competition. Our exposure will be expanded through the internet so that other people in Minnesota that will not have discovered this new restaurant in Minneapolis will get to know about it and be turned into potential customers whenever they are in the town. This will also enable us to make profits that are above average while at the same time maintaining an above-average occupancy rate.
The Mission and Vision Statement
The Mission of Top Side Service Restaurant ensures that our customers have the most satisfactory experience in town. The business exists to attract and maintain customers because they are the measure of our success. When this mission is adhered to, all the other issues concerning the industry quickly fall into place. The services of the restaurant will easily exceed the customer’s expectations. The vision we have for this hotel is to be a restaurant of choice in Minneapolis. The hotel should get to a point whereby anyone in town has an idea of its existence. We want to be a brand that will not be easily forgotten in years to come.
The Objectives
The objectives of Top Side Service Restaurant for the first year it will be in operation are as follows:
- To create a culture whose main aim is always to exceed the expectations of the customers?
- To ensure customer service is at its peak and that sales are being made throughout the year.
- To increase our number of customers by at least 10% monthly.
- To be a sustainable business that can easily survive without relying on the cash flows.
- The Market
There are so many participants within the hospitality industry. Topside service restaurants will be competing with other restaurants in the industry. We will first have to identify our direct competitors to counter their moves in all aspects because not all the participants in the market will directly compete with us. This will be done by ensuring that our facilities are made more excellent and better quality for our size than all the others in the industry.
The Top Side Service Restaurant is targeting several groups of potential customers. The first is the people that use the busy street it is going to be located on. These will include travelers traveling through the town and the people who work in the city, including those whose offices are located around the area. Secondly, it will target clients that need a comfortable setting during weekends to relax and unwind. These include those that would like to enjoy the services offered by executive chefs and those who love a weekend getaway. As much as these are the primary customer groups that we expect to target, we also anticipate getting customers that fall outside this group. In addition to this, we plan to subscribe to web services that will give us an international presence to be exposed to potential customers. Our website setup will also be of help in growing our global clientele base. We also plan to be a customer-centered organization to enable us to retain our customers. The excellent service culture will be rooted in the structure of the organization at all levels. With these in place, we are sure to achieve our business goals and objectives, increase both the long-term and short-term profitability of the firm, and our relationships with our partners, employees, and our partners.
Competitive Edge
The Top Side Service Restaurant will establish competitive edges that are distinct so that our services are easily differentiated from those of the competition. First, we will focus our energy on ensuring that we are attentive to all the details to promote customer satisfaction. This will align with our mission statement to ensure that our customers have the most satisfactory experience at Top Side Service Restaurant. Another competitive edge that we seek to pursue is unique facilities. We want to create a unique face of our hotel that will be enhanced by the fantastic meals and services offered by the well-trained and experienced staff we plan to hire.
Theme and Décor
Our restaurant facility has to be decorated in an elegant and exquisite façade to bring about a conspicuous tower along the street. It will give our customers a conducive spot to break from their busy schedules and have a drink or a meal in total comfort and luxury. We also have plans of installing a free Wi-Fi that the customers can use while they are on the business premises. We do not doubt that the restaurant will provide our customers with a comfortable and warm environment where they will feel at home. We aim to give them an experience that will be unforgettable to turn them into repeat customers.
Number of Seats and Hours of Operation
For a start, the seats available in the restaurant will be three hundred so that we can handle a large capacity at a time. The management will plan on extension based on the performance of the restaurant within the first year. It will always be open throughout the year except for the public holidays. This will enable us to provide our services to our loyal customers when they need them throughout the year to enhance satisfaction and loyalty. The service times are planned to be twenty-four hours a day. We will achieve this by hiring adequate staff who will take turns both during the day and night times. This is so that we target those who only take food during the day and take liquor at night. With these measures in place, we expect to make a minimum of $1,000,000 per annum and a maximum of $2,500,000 in sales revenues.
Financial Considerations and Sales Projection
The initial start-up capital that is estimated is broken down as follows:
| Item | Estimated Cost ($) |
| Legal expenses | 10,000. |
| Marketing expenses | 2,000 |
| Insurance | 20,000 |
| Accounting software, CRM software and Payroll Software | 15,000
|
| Stationery | 1,000 |
| Operational cost for the first 2 months | 60,000 |
| Start-up inventory | 35,000 |
| Hardware for Storage | 3,720 |
| Serving area equipment | 5,500 |
| Store equipment | 14,000 |
| Furniture | 3,600 |
| Website launch | 600 |
| Miscellaneous | 10,000 |
| Total | 180,420 |
An estimate of $180,420 is therefore required to successfully start the restaurant.
The net profit expected within the first three years is also illustrated in the graph below. The sales are expected to grow steadily after the business is well established in Minneapolis. This will also result in an increase in the sales revenues due to the nature of the business. Also, since we plan to be open throughout the year, we expect that there will be very minimal variation in the sales revenues between seasons.
The Menus
The menus for this restaurant will be designed in a manner that is short and precise so that the customers use the shortest time to find what they are looking for or what they would like to have. It will also ensure that the printing costs are cut down. In addition, the restaurant will only prepare simple meals during the first 6 months of operation. This is to cut on costs and also to monitor the tastes and preferences of our clients.
Lunch and Dinner Menu
| Soups | Price ($) |
| Soup of the Day | 2.95/4.95 |
| Seafood Chowder | 5.95/7.95 |
| Onion Rings | 4.95 |
| Lobster Bisque | 5.95/7.95 |
| French Onion | 3.95/5.95 |
| Salads | |
| Caesar Selections – Plain | 8.95 |
| Turkey Fruit and Yogurt dip | 13.75 |
| Grape Salad | 14.50 |
| Spinach Salad- Fresh spinach with mushrooms, hardboiled egg, and warm bacon vinaigrette. | 9.95
|
| Greek Salad- Fresh spinach, crisp romaine, tomatoes, and Greek olives, with a feta-walnut dressing. | 9.95 |
| Meals | |
| Roast Pork Loin- Slow roasted pork loin finished with a portabella demi-glace. | 19.95 |
| Rustlers Ribeye- Thick hand-cut prime rib grilled to your liking. | 23.95 |
| Surf and Turf- A queen cut grilled rib eye served with shrimp and scallop alfredo. | 28.95 |
| Traditional Chicken Scampi | 17.95 |
| Chicken Marsala- Boneless breast of chicken sautéed with mushrooms and finished in a marsala and cream reduction. | 17.00 |
| Turkey Burrito Bowl | 10.25 |
| Jumbo Sea Scallops | 16.95 |
| Chicken Noodle Soup | 94.00 |
| Fish and Chips | 16.95 |
| Traditional Filet Mignon- A half-pound tenderloin wrapped in bacon and served on an English muffin. | 24.00 |
| Chicken Cacciatore | 18.75 |
| Bacon Bourbon Tenderloin Tips- Tenderloin tips, sautéed with bacon and mushrooms and finished in a bourbon-BBQ sauce. | 18.95 |
| Surf and Turf- A queen cut grilled rib eye served with shrimp and scallop alfredo. | 28.95 |
Beer, Wine, and Liquor
| Chamdeville Brut, France | Glass $4.50 | Bottle $25.00 |
| Mimosa | $7.00 |
| Fess Parker Chardonnay, Santa Barbara | Glass $8.25 | Bottle $33.00 |
| Ecco Domani Pinot Grigio, Venezie, Italy | Glass $7.25 | Bottle $29.0 |
| Happy Hour Red Blend, Spain | Glass $6.25 | Bottle $25.00
|
| Stella Artois, Belgium | Bottle $6.00 |
| Parker Station Pinot Noir, Santa Barbara | Glass $7.25 | Bottle $29.00 |
| Corona Extra, Mexico | Bottle $6.00 |
| Bud Light, U.S.A.12 oz. | Bottle $5.00 |
| Beer Pint | Pitcher
|
Pint $6.50 | Pitcher $23.00 |
Standardized H.A.C.C.P Recipes
Recipe Title: Chicken Noodle Soup
Recipe Category: Entree
Ingredients
Chicken Stock 3 gallons
Onion, chopped 8oz
Celery, chopped 8oz
Noodles 1lb
Margarine 8oz
Flour, all-purpose 4oz
Salt 1tsp
Pepper, white 1/2tsp
Sanitation Statement: All the equipment to be used in this recipe should be cleaned and sanitized before proceeding
Sanitation Principles: TDZ is 41o F to 145o F.
Equipment Needed: Cutting Board, Knife, 2 Frying Pans, Cleaning rags, Mixing bowl, Plate, and Thermometer
Directions
- Bring stock to a boil. CCP is 165 o F or less
- Add onion and celery. Cook until tender. CCP is 41 o F or less.
- Add noodles. Cook for about 15 minutes or until noodles is CCP is 41o F or less
- Blend margarine and flour. Add to soup, stirring until slightly thickened. Add seasonings
- Add chicken and simmer for 5 minutes. Make sure soup is bubbly. CCP is 165o F or less
- Chicken must be cooked to an internal temperature of 165o F for 15 seconds before adding to the soup.
Service Temperature is 165o F or more.
Recipe Title: Turkey Burrito Bowl
Recipe Category: Entree
Ingredients
Rice, brown, whole grain 25 cups
Turkey pot roast (CN labeled) 15 lb. + 10 oz.
Cheddar cheese, shredded 3 lbs
Beans, black 4 cans
Romaine Lettuce, fresh, untrimmed 1 lb
Chili powder 2 cups
Cumin, ground ½ cup
Garlic, granulated ¼ cup
Oregano, ground ¼ cup
Sanitation Statement: Before handling ready-to-eat foods, such as fresh fruits and vegetables, hands must be washed and clean gloves must be worn.
Sanitation Principles: TDZ is 41o F to 135o F.
Equipment Needed: Cutting Board, Knife, 3 Frying Pans, Cleaning rags, Mixing bowl, Plate, and Thermometer
Directions
- Prepare rice according to instructions
- Remove thawed turkey from the bag and divide it equally in 2” pans. Break apart with a fork.
- Add the chili powder, cumin, garlic, and oregano. Mix to combine
- Cook the turkey at 350°F for 30 minutes or until it reaches an internal temperature of 135°F as measured by a meat thermometer
- CCP: Heat to 135°F or higher
- Remove beans from cans, drain and rinse. Heat or steam the beans until they reach 135°F as measured by a thermometer.
- CCP: Hold for hot service at 135°F or higher
- Assemble for service. Scoop 1 cup cooked rice into the bowl. Add ¼ cup beans (#16 scoop), ½ cup turkey and 1/8 cup of cheese.
Service Temperature is 135o F or more.
Recipe Title: Chicken Cacciatore
Recipe Category: Entree
Ingredients
Onions, chopped 3.0 lb
Mushrooms 3.0 lb
Peppers, green 2.0 lb
Garlic, chopped 6 Tbsp
Tomatoes, canned, crushed 13.25 lb
Oil, vegetable 1/4 cup
Wine, Marsala or Madeira 2 cups
Oregano, crushed 2 tsp
Salt 1 tsp
Pepper 1 tsp
Sanitation Statement: All the equipment to be used in this recipe should be cleaned and sanitized before proceeding.
Sanitation Principles: TDZ is 40o F to 300o F.
Equipment Needed: Cutting Board, Knife, 3 Frying Pans, Cleaning rags, Mixing bowl, Plate, and Thermometer
Directions
- Prepare sauce. Get chopped onions, mushrooms, green peppers and garlic (40°F) from the refrigerator. Get a large heavy container. Sauté the vegetables in vegetable oil for about 10 minutes (212°F, 20 min).
- Add crushed tomatoes with juice, wine, and seasonings (72°F). Bring sauce to a simmering temperature (205°F, 10 min.) Hold sauce in bain Marie. (165°F, 20 min).
- Prepare chicken. Get chicken quarters (40°F) from meat and poultry refrigerated storage area. Remove rib bones. (45°F, 10 min.)
- Place quarters, one layer deep in shallow roasting pans. Brown chicken by baking it in a convection oven at 350°F for 30 min. (>160°F)
- Remove pans of chicken from oven (145°F, 15 min.). Pour off excess liquid. Cool (40°F, < 4 hours).
- Cover the chicken quarters with sauce (145°F, <10 min.)
- Return the pans of chicken and sauce to convection ovens at 300°F and continue baking until all parts of the chicken reach a temperature of 175°F (about 45 minutes). Cover, transfer to 150°F hot holding unit and serve within < 2 hours.
Service Temperature is 135o F or more.
Recipe Title: Grape Salad
Recipe Category: Appetizer
Ingredients
Green seedless grapes 2lbs
Red seedless grapes 2lbs
Sour cream 8 ounces
Cream cheese 8 ounces
Granulated sugar ½ cup
Vanilla extract 1 tsp
Brown sugar 1 cup
Pecans 1 cup
Sanitation Statement: All the equipment to be used in this recipe should be cleaned and sanitized before proceeding.
Sanitation Principles: 90°F to 190°F
Equipment Needed: Cutting Board, Knife, Cleaning rags, Mixing bowl, Plate, and Thermometer
Directions
- Wash and stem grapes and set aside.
- Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
- Stir grapes into mixture, and pour in large serving bowl.
- For topping: Combine brown sugar, and crushed pecans.
- Sprinkle over top of grapes to cover completely.
- Chill overnight. CCP 90°F
Service Temperature is 90°F or more.
Recipe Title: Turkey Fruit and Yogurt dip
Recipe Category: Appetizer
Ingredients
Yoplait Greek yogurt (any flavor) 5.3 oz
Medium pear 1
Red apple, cut into thin slices 1
Green apple, cut into thin slices 1
Chocolate chips 2
Tiny pretzel sticks 2
Sanitation Statement: All the equipment to be used in this recipe should be cleaned and sanitized before proceeding.
Sanitation Principles: 90°F to 100°F
Equipment Needed: Cutting Board, Knife, Cleaning rags, Mixing bowl, Plate, and Thermometer
Directions
- Remove cover from yogurt. On large serving platter, place yogurt cup. Cut the pear in half lengthwise through stem. Cut 1 slice lengthwise about 1/2-inch thick for the body of the turkey. Thinly slice remaining pear for feathers. CCP 90°F
- Cut shapes out of small apple slice to make turkey’s beak and wattle. Arrange pear and apple slices around yogurt cup for feathers. Place pear slice on top of a yogurt Garnish with apple pieces for beak and wattle, chocolate chips for eyes and pretzel sticks for legs.
Service Temperature is 90°F or more.
Recipe Title: Cream cake
Recipe Category: Dessert
Ingredients
Eggs 2
White sugar ¾ cup
Vanilla extract 1tsp
All-purpose flour 1 ½ cups
Baking powder 1tsp
Heavy whipping cream 1cup
Salt 1 tsp
Sanitation Statement: All the equipment to be used in this recipe should be cleaned and sanitized before proceeding.
Sanitation Principles: TDZ is 41o F to 175o F.
Equipment Needed: Cleaning rags, Mixing bowl, Plate, Square pan and Thermometer
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch square pan.
- Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
- Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
Service Temperature is 90°F or more.
Recipe Title: Chocolate Cream Pudding
Recipe Category: Dessert
Ingredients
White sugar 1 cup
Salt ¼ tsp
Milk 2 Cups
Cornstarch 2 tsp
Egg yolks 2Unsweetened chocolate, chopped 2 squares (1 ounce each)
Butter 2tsp
Vanilla extract 2tsp
Sanitation Statement: All the equipment to be used in this recipe should be cleaned and sanitized before proceeding.
Sanitation Principles: 90°F to 100°F
Equipment Needed: Cleaning rags, Mixing bowl, Plate, Medium saucepan and Thermometer
Directions
- In a medium saucepan over medium heat, combine sugar, cornstarch, and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.
Service Temperature is 90°F or more.
| Portion Cost Card | ||||||||
| Name of Recipe | Chicken Noodle Soup | |||||||
| Recipe | Ingredients | Invoice | Recipe | Extension | ||||
| Cost ($) | Unit | Cost ($) | Unit | $ | ||||
| 60 gallons | Chicken Stock | 5.00 | gallon | 0.63 | gallon | 37.80 | 5/8 = 0.63 | |
| 160 | Onion, chopped | 2.00 | oz | 0.13 | oz | 20.80 | 2/16 = 0.13 | |
| 160 | Celery, chopped | 1.00 | oz | 0.06 | oz | 9.60 | 1/16 = 0.06 | |
| 20 | Noodles | 3.00 | lb | 0.19 | lb | 3.80 | 3/16 = 0.19 | |
| 160 | Margarine | 4.00 | oz | 0.25 | oz | 40.00 | 4/16 = 0.25 | |
| 80 | Flour, all-purpose | 4.00 | oz | 0.25 | oz | 20.00 | 4/16 = 0.25 | |
| 20 | Salt | 1.00 | tsp | SF | ||||
| 5 | Pepper, white | 1.00 | tsp | SF | ||||
| Total Cost | 1.51 | 132.00 | ||||||
| Total Recipe Cost | 132.00 | |||||||
| Cost per portion | 6.60 | |||||||
| Spice factor 3% | 6.80 | |||||||
| Portion Price | $6.80 | |||||||
| Portion Cost Card | |||||||
| Name of Recipe | Turkey Burrito Bowl | ||||||
| Recipe | Ingredients | Invoice | Recipe | Extension | |||
| Cost ($) | Unit | Cost$ | Unit | ||||
| 25 | Rice, brown, whole grain | 5 | Cups | 0.25 | Cups | 6.25 | |
| 15 | Turkey pot roast (CN labeled) | 7 | lbs | 0.44 | lbs | 6.56 | |
| 3 | Cheddar cheese, shredded | 3 | lbs | 0.19 | lbs | 0.56 | |
| 4 | Beans, black | 2 | Cans | 0.10 | Cans | 0.4 | |
| 1 | Romaine Lettuce, fresh, untrimmed | 2 | lbs | 0.13 | lbs | 0.13 | |
| 2 | Chili powder | 1 | Cups | SF | |||
| ½ | Cumin, ground | 1 | Cups | SF | |||
| ¼ | Garlic, granulated | 1 | Cups | SF | |||
| ¼ | Oregano, ground | 2 | Cups | SF | |||
| Total cost | 1.10 | 13.90 | |||||
| Total Recipe Cost | 13.90 | ||||||
| Cost per portion | 0.56 | ||||||
| Spice factor 3% | 0.57 | ||||||
| Unit Price | 0.57 | ||||||
| Portion Cost Card | ||||||||||
| Name of Recipe | Chicken Cacciatore | |||||||||
| Recipe | Ingredients | Invoice | Recipe | Extension | ||||||
| Cost ($) | Unit | Cost $ | Unit | |||||||
| 12 | Onions, chopped | 1 | lbs | 0.06 | lbs | 0.72 | 1/16 = 0.06 | |||
| 12 | Mushrooms | 6 | lbs | 0.38 | lbs | 4.56 | 6/16 = 0.38 | |||
| 8 | Peppers, green | 1 | lbs | 0.06 | lbs | 0.48 | 0.06 | |||
| 12 | Garlic, chopped | 2 | tsp | SF | ||||||
| 53 | Tomatoes, canned, crushed | 3 | lbs | 0.19 | lbs | 10.07 | ||||
| 1 | Oil, vegetable | 5 | Cup | 0.25 | Cup | 0.25 | ||||
| 8 | Wine, Marsala or Madeira | 6 | Cup | 0.3 | Cup | 0.30 | ||||
| 8 | Oregano, crushed | 4 | tsp | SF | ||||||
| 4 | Salt | 1 | tsp | SF | ||||||
| 4 | Pepper | 1 | tsp | SF | ||||||
| Total cost | 0.30 | 15.83 | ||||||||
| Total Recipe Cost | 15.83 | |||||||||
| Cost per portion | 0.79 | |||||||||
| Spice factor 3% | 0.82 | |||||||||
| Unit Price | 0.82 | |||||||||
| Portion Cost Card | ||||||||
| Name of Recipe | Grape Salad | |||||||
| Recipe | Ingredients | Invoice | Recipe | Extension | ||||
| Cost ($) | Unit | Cost $ | Unit | |||||
| 8 | Green seedless grapes | 5 | lbs | 0.3125 | lbs | 2.50 | 0.31 | |
| 8 | Red seedless grapes | 5 | lbs | 0.3125 | lbs | 2.50 | 0.31 | |
| 32 | Sour cream | 3 | Ounces | 0.1875 | Ounces | 6.00 | 0.19 | |
| 32 | Cream cheese | 2 | Ounces | 0.125 | Ounces | 4.00 | 0.13 | |
| 2 | Granulated sugar | 2 | Cup | 0.1 | Cup | 0.20 | 0.10 | |
| 4 | Vanilla extract | 5 | tsp | 0.25 | tsp | 1.00 | 0.25 | |
| 4 | Brown sugar | 3 | Cup | 0.15 | Cup | 0.60 | 0.15 | |
| 4 | Pecans | 1 | Cup | 0.05 | Cup | 0.20 | 0.05 | |
| Total cost | 1.49 | 17.00 | 1.49 | |||||
| Total Recipe Cost | 17.00 | |||||||
| Cost per portion | 0.85 | |||||||
| Spice factor 3% | 0.88 | |||||||
| Unit Price | $0.88 | |||||||
| Portion Cost Card | ||||||||
| Name of Recipe | Turkey Fruit and Yogurt Dip | |||||||
| Recipe | Ingredients | Invoice | Recipe | Extension | ||||
| Cost | Unit | Cost$ | Unit | |||||
| 35.25 | Yoplait Greek yogurt (any flavor) | 3.00 | oz | 0.19 | oz | 6.70 | 0.19 | |
| 6.75 | Medium pear | 4.00 | Pieces | 0.20 | Pieces | 1.35 | 0.20 | |
| 6.75 | Red apple, cut into thin slices | 5.00 | Pieces | 0.25 | Pieces | 1.69 | 0.25 | |
| 6.75 | Green apple, cut into thin slices | 5.00 | Pieces | 0.25 | Pieces | 1.69 | 0.25 | |
| 13.25 | Chocolate chips | 3.00 | Pieces | 0.19 | Pieces | 2.52 | 0.19 | |
| 13.25 | Tiny pretzel sticks | 2.00 | Pieces | 0.1 | Pieces | 1.33 | 0.1 | |
| Total cost | 1.18 | 15.27 | 1.18 | |||||
| Total Recipe Cost | 15.27 | |||||||
| Cost per portion | 0.76 | |||||||
| Spice factor 3% | 0.79 | |||||||
| Portion Price | $0.79 | |||||||
| Portion Cost Card | ||||||||
| Name of Recipe | Cream cake | |||||||
| Recipe | Ingredients | Invoice | Recipe | Extension | ||||
| Cost | Unit | Cost | Units | |||||
| 20 | Eggs | 3.00 | Pieces | 1.00 | Pieces | 20.00 | 1.00 | |
| 7.5 | White sugar | 2.00 | Cup | 0.10 | Cup | 0.75 | 0.10 | |
| 10 | Vanilla extract | 4.00 | tsp | 0.20 | tsp | 2.00 | 0.20 | |
| 15 | All-purpose flour | 5.00 | Cup | 0.25 | Cup | 3.75 | 0.25 | |
| 10 | Baking powder | 1.00 | tsp | SF | ||||
| 10 | Heavy whipping cream | 2.00 | Cup | 0.10 | Cup | 1.00 | 0.10 | |
| 10 | Salt | 1.00 | tsp | SF | ||||
| Total cost | 1.65 | 27.50 | 1.65 | |||||
| Total Recipe Cost | 27.50 | |||||||
| Cost per portion | 1.38 | |||||||
| Spice factor 3% | 1.42 | |||||||
| Portion Price | $1.42 | |||||||
| Portion Cost Card | ||||||||
| Name of Recipe | Chocolate Cream Pudding | |||||||
| Recipe | Ingredients | Invoice | Recipe | Extension | ||||
| Cost | Unit | Cost $ | Unit | |||||
| 5 | White sugar | 2.00 | Cup | 0.10 | Cup | 0.50 | 0.10 | |
| 1.25 | Salt | 1.00 | tsp | tsp | SF | |||
| 10 | Milk | 3.00 | Cup | 0.15 | Cup | 1.50 | 0.15 | |
| 10 | Cornstarch | 4.00 | tsp | 0.20 | tsp | 2.00 | 0.20 | |
| 10 | Egg yolks | 2.00 | Pieces | 0.1 | Pieces | 1.00 | 0.10 | |
| 10 | Unsweetened chocolate, chopped | 4.00 | Ounces | 0.25 | Ounces | 2.50 | 0.25 | |
| 10 | Butter | 3.00 | tsp | 0.15 | tsp | 1.50 | 0.15 | |
| 10 | Vanilla extract | 3.00 | tsp | 0.15 | tsp | 1.50 | 0.15 | |
| Total cost | 1.10 | 10.50 | 1.10 | |||||
| Total Recipe Cost | 10.50 | |||||||
| Cost per portion | 0.53 | |||||||
| Spice factor 3% | 0.54 | |||||||
| Portion Price | 0.54 | |||||||