Struggling to get an accurate FOOD, BEVERAGE,LABOR and PRIME COST? BACON is the fastest and easiest tool available.


How do you cost a menu out and create recipe cards for a dish that has options? Watch the video to see my easy method.

To learn more please either watch the video above, read the transcript or listen to the podcast below.

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Read the Video Transcript by Clicking Here...
I got an email from someone who said, “I have onion rings on my menu and they come with either ranch or blue cheese dressing, which have different costs associated with them. How do I cost this menu out and create a recipe costing card for this menu item?”

There are two basic methods for costing out a recipe that has different options.

  1. List both ingredients in the actual recipe. Create the costing card with both the ranch and the blue cheese dressing, then go back into your computer/POS system and find out how many of each are sold.

If you sell 75% with blue cheese and 25% with ranch, add that into your recipe cost. That would oe 75% the cost of the blue cheese and 25% the cost of the ranch.

2. Average the ingredients together. Let’s say that a two-ounce portion of blue cheese costs $.07 and a two-ounce portion of ranch costs $.05. Just cost it out at $.06 and you’re done, it doesn’t really matter that much.

I hope this helps eliminate some of the overwhelm and confusion from something that is already complicated enough, which is costing out your recipes. Hope you enjoyed this week’s video and I look forward to bringing you another one just like it next week. Have a wonderful day.

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