Recipe Costing & Menu Pricing - Basics

In this lesson, we will review and go over the basics of recipe costing. In addition, we will be going one step further and applying this skill to a composed dish that would contain many different elements to it.
Note: Keep in mind this is for the basics of recipe/food costing. It does not take into consideration As Purchased vs. Edible Portion (AP vs EP), inventory, factoring in labor costs, and many of the other factors that affect how you would charge for a menu item.
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