Dish cost report - imperial
	Costing a dish is a process that often either gets left out when putting a new dish on the menu or a rough guestimates are made. Costing is time consuming but by using this form you may be able to speed up the process. The form when filled in will provide you with a brief dish costing report. When entering the price per unit use the usual decimal points. For example: £1.50 is entered as 1.50, £0.50 is entered as 0.50 To print the report just right click and select print.

	Enter the name of the dish. All portion quantities should be entered in ounces and price per units in pounds Ingredient 1 Quantity from recipe in ounces oz    price per unit in lbs per lb Ingredient 2 Quantity from recipe in ounces oz    price per unit in lbs per lb Ingredient 3 Quantity from recipe in ounces oz    price per unit in lbs per lb Ingredient 4 Quantity from recipe in ounces oz    price per unit in lbs per lb Ingredient 5 Quantity from recipe in ounces oz    price per unit in lbs per lb Ingredient 6 Quantity from recipe in ounces oz    price per unit in lbs per lb Ingredient 7 Quantity from recipe in ounces oz    price per unit in lbs per lb Ingredient 8 Quantity from recipe in ounces oz    price per unit in lbs per lb How many portions do you get out of 1 batch? How much kitchen profit or gross profit do you want to make? The usual is 60 to 80%. Remember to take into account your labour costs and percieved value. Enter the value as a percentage. % Enter the value added tax as a percentage. %
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