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Costing Sheets!!!. We will x 2 the original recipe because we will give two slices per serve Doubled Amounts: (you will also need to look up the grams weight of each ingredient online so that you can calculate cost effectively) . 500g butter 2 cups Icing sugar (280g)
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We will x 2 the original recipe because we will give two slices per serve Doubled Amounts: (you will also need to look up the grams weight of each ingredient online so that you can calculate cost effectively). 500g butter 2 cups Icing sugar (280g) 2 tsp vanilla extract (10mL) 4 cups Plain Flour (600g) 1 cup corn flour (150g) 2 egg whites 4 tablespoons white sugar (60g) http://www.exclusivelyfood.com.au/2007/04/what-does-1-cup-of-weigh.html
Cost Per Unit Use the price per 100g measurement under the cost and then enter in the following equation into the cost per unit column; =(Priceper100g/100) =0.0092 is the cost of 1gram of (Western Star) butter
The only tricky thing is sometimes they give you a price per 10mL or a different measurement. When this happens we are looking to find the price per 1 g or 1 mL, so in the case of the vanilla we would divided the price per 10mL by 10 instead of 100 … =(Priceper10mL/10) =0.0092 is the cost of 1gram of (Western Star) butter
Another more difficult calculation is when they give the price per 1kg (or 1000g). We are still looking to find the price per 1 g or 1 mL, so in the case of the flour we would divided the price per 1kg by 1000 instead of 100 because there are 1000g in a kg… =(Priceper1kg/1000) =0.00075 is the cost of 1gram of (Coles brand) flour
Eggs are different. You pay for 12 and so we will calculate the cost per egg rather than in weight for this exercise. As we are looking to find the price per egg we would divided the price per 12 pack 12 … =(Priceper12pk/12) =0.475 is the cost per egg (and, as this recipe only uses egg whites is the price we will use)
With the packaging items things like bags or boxes might be paid for individually – in this case just enter their cost into the cost per unit. Things like stickers (or perhaps boxes) might come on a sheet (on my page I have said my stickers cost $5 for 16, but the bags used cost 50cents each.
Amount Per Serve In this column you will need to enter the following; =(Total amount used/number of serves) =(E3/16) … then drag the formula down the whole column.
… then drag the formula down the whole column. You will need to delete the formula from cells where it is not necessary. It will look like this image.
Cost Per Serve This time you need to enter the following; = Cost per unit X amount used per serve = B3*C3 … then drag the formula down the whole column.
… then drag the formula down the whole column. Now it will look like this!
To figure out the total Cost per Serve this is the formula you will need; = Add up all of each ingredient's cost for the amount used in one serve =SUM(D3:D13)
Then, change that cell (the total cost per serve) from ‘General’ to ‘Number’. It should jump to two decimal places for you. Otherwise you change change the decimal places yourself.
Total Price This time, enter the following; =Cost per serve X number of serves =D3*16 … and then drag the formula to the bottom of the column and remove the formula from any empty cells. Remember to change the Total to ‘Number’ again.
Ta Da!!! You have successfully ‘costed’ your sheet. Now to make a selling price; 1. Round the Cost per serve to the nearest 10 cents. 2. Times the figure by 2 (they are paying for your labour and your kitchen capital – equipment etc.!) 3. Check with Mrs Graieg-Morrison re the cost price just to make sure! Shortbread triangles $3 a serve!
