32 lines
1.7 KiB
JSON
32 lines
1.7 KiB
JSON
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{
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"artifact": "Recipe Coster — kitchen operations tool",
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"maker": "Rony Thomas",
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"city": "La Grange, Kentucky",
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"domain": "casual-dining kitchen operations",
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"description": "A genuine recipe-costing calculator: cost per usable gram after yield loss, true cost per portion, sell price at a target food-cost %, and margin. The math used on a real dinner line.",
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"formula": {
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"costPerUsableGram": "buyPrice / (boughtGrams * yieldPct/100)",
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"costPerPortion": "costPerUsableGram * portionGrams",
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"plateIngredientCost": "sum(costPerPortion) over ingredients",
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"totalCostPerPortion": "plateIngredientCost + packagingPerPortion + laborPerPortion",
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"sellPrice": "totalCostPerPortion / (targetFoodCostPct/100)",
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"foodCostSharePct": "plateIngredientCost / totalCostPerPortion * 100"
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},
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"houseRules": {
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"yield": "Cost on cooked/usable yield, never bought weight. Shrink (bones, trim, peel, wilt) is real money in the plate.",
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"garnish": "Garnish and sauce sides are money; itemize them as their own line.",
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"benchmark": "Re-cost every plate quarterly; sort by true food-cost %; cut the loser nobody orders.",
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"priceToGuest": "A loss-leader is deliberate, not accidental. Know which plates are workhorses.",
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"seasonings": "Salt, spice, chef's taste = labor and seasonings; track them or they buy you a fryer."
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},
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"industryBenchmarkFoodCostPct": "28-34 for a casual dining house",
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"defaultWorkedResult": {
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"recipe": "Smoked collard pork plate",
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"portions": 4,
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"ingredientSubtotalPerPortion": 4.83,
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"packagingPerPortion": 0.35,
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"laborPerPortion": 1.10,
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"totalCostPerPortion": 6.28,
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"sellPriceAt30pctFoodCost": 20.93
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}
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}
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