This post is referencing a previous post dated Feb. 11 2008 : Food Photography : Strawberry Banana Torte
So David here are those details, as promised. I created this post using Google Docs. Google Docs rocks my blogger socks off! I can just click a button and post a nicely formatted post. I plan to use this tool more in the future.
The purpose of this post is to show you readers how to find a base cost for a plated dessert and what goes into those calculations
Costing Formulas:
☆ Ingredient weight (divided by ingredient unit cost) = ingredient cost per lb/oz
☆ Ingredient cost per lb ( divided by number of oz) = cost per oz
☆ Ingredient cost per oz/lb multiplied by formula ingredient weight = final ingredient cost. ☆ Final ingredient costs added together = total dessert cost
☆ Total dessert cost ( divided by dessert serving number / weight) = per serving cost
☆ Per plate cost added to garnish/decoration cost = total per plate cost
# = lb
| Ingredient | Cost per unit | Cost per lb | Cost per oz | Ing. weight | final cost | Used in |
| Milk | 4# = $1.59 | 0.40 | .03 | 1.5 oz | .05 | French sponge |
| G. Sugar | 50# = $25.70 | 0.57 | .04 | 6 oz | .24 | sponge |
| Egg | 18# = $16.80 | .93 | .06 | 2.5 oz | .15 | sponge |
| Cake Flour | 50# = $9.99 | .20 | .01 | 4 oz | .04 | sponge |
| AP Flour | 50# = $11.94 | 0.24 | .02 | 2 oz | .04 | sponge |
| Vanilla ext. | 8# = $65.40 | $8.16 | .51 | .125 oz | .06 | sponge |
| B. Powder | 10# = $12.90 | $1.29 | .08 | .17 oz | .01 | sponge |
| salt | 25# = $7.30 | .29 | .02 | .05 oz | .01 | sponge |
| Butter | 36# = $52.56 | $1.46 | .09 | 1 oz | .09 | sponge |
Banana Scented Marscapone | Ingredient | Cost per unit | Cost per lbs | Cost per oz | Ing. weight | final cost | Used as |
| Marscapone | #3 = $7.76 | $2.59 | .16 | 8 oz | $1.28 | frost |
| Banana Compound | 38.8 oz = $13.50 | $5.60 | .35 | 1.5 oz | .53 | frost |
| G. Sugar | 50# = $25.70 | 0.57 | .04 | .04 | 4 oz | frost |
| Vanilla Ext. | 8# = $65.40 | $8.16 | .51 | .25 oz | .13 | frost |
| Total | ------ | ----- | $1.58 | .10 | -------- | Dessert |
Strawberry Sauce | Ingredient | Cost per unit | Cost per lbs | Cost per oz | Ing. weight | final cost | Used as |
| Strawberry Puree | 2.2# = $10.51 | $4.96 | .31 | 8 oz | $2,48 | sauce |
| G. Sugar | 50# = $25.70 | 0.57 | .04 | 8 oz | .32 | sauce |
| Water | -------- | ------ | ----- | 12 oz | ----- | sauce |
| Total | ------ | $1.60 | .10 | ----- | ------- | garnish |
Midori Simple Syrup
| Ingredient | Cost per unit | Cost per lbs | Cost per oz | Ing. weight | final cost | Used as |
| G. Sugar | 50# = $25.70 | 0.57 | .04 | 8 oz | .96 | syrup |
| Midori liqueur | 24 oz = $20.95 | $13.92 | .87 | 4 oz | $3.48 | syrup |
| Water | -------- | -------- | ----- | 4oz | ---- | syrup |
| Total | ----- | $2.74 | .17 | ------ |
| garnish |
Honeydew - Midori Sauce | Ingredient | Cost per unit | Cost per lbs | Cost per oz | Ing. weight | final cost | Used as |
| Honeydew puree | .62 per melon | ------ | ------ | ¼ melon | .16 | sauce |
| Midori liqueur | 24 oz = $20.95 | $13.92 | .87 | 2 oz | $1.74 | sauce |
| G. Sugar | 50# = $25.70 | 0.57 | .04 | 8 oz | .32 | sauce |
| Midori simple syrup | ----- | $5.92 | .37 | 6 oz | $2.22 | sauce |
| Cornstarch | 25# = $14.98 | .60 | .04 | .75 oz | .03 | sauce |
| Total | ----- | $4.48 | .28 | ---- | ----- | garnish |
Dessert Garnishes | Ingredient | Cost per unit | Cost per lbs | Cost per oz | Ing. weight | final cost | Used as |
| Choc. Plate Design | 11# = $36.19 | $3.59 | .22 | ¼ oz | .06 | garnish |
| Strawberry Sauce | ----- | $1.60 | .10 | ¼ oz | .03 | sauce |
| Honeydew-Midori sauce | ------- | $4.48 | .28 | .5 oz | .14 | sauce |
| Fresh strawberry | 1# = $1.99 | $1.99 | .12 | 2 oz | .06 | garnish |
| Fresh Kiwi | .33 each | ----- | ---- | 1/5 kiwi | .07 | garnish |
| Choco. Decoration | 11# = $36.19 | $3.59 | .22 | ¼ oz | .06 | garnish |
| Strawberry puree | 2.2# = $10.51 | $4.96 | .31 | .5 | .16 | Dec.fill |
Dessert Cost | Total Cost | No. Servings | Per Plate Cost | Garnish cost | Final Plate Cost |
| $1.24 | 8 | .16 | .58 | .74 |
These prices reflect the cost of making the dessert alone by ingredients involved and do not reflect the menu cost delivered to the restaurant customer. There are many ways to calculate the menu cost of an item, which includes using specifc formulations to calculating labor cost and a variety of other factors.
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