The demo dish costs £3.43 to plate and earns 68.3 per cent
Plate Costing Calculator
Batch cost, portions counted at service and the garnish nobody counts, to the true plate cost and the GP it earns at the price on your menu.
Plate Costing Calculator
What the dish actually costs to put in front of a customer, and the GP it earns at the price on the menu.
Costing rules that survive a busy kitchen
Cost the batch, not the plate: weigh what actually goes in the pan, divide by the portions that actually come out. Recipe-card portions and service portions drift apart, and the drift is margin.
Buy weight is not plate weight. Meat, fish and veg lose trim and shrink; the workbook prices ingredients at usable yield, which is where most costings quietly understate.
Re-cost when suppliers move. A 40p rise on one ingredient of a sixty-plate dish is £1,248 a year off the same menu price.
Take the workbook
Recipe cards in Excel with the yield adjustment: buy price, usable percentage, true cost per kilo, and the plate cost fed straight into the pricing sheet.
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RESOURCES
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Company law allows accounts to run for 18 months; corporation tax never allows an accounting period longer than 12. Here is how the split is drawn.
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