Japanese Salad

Recipe Name Javanese Salad

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 potato 80.0 gm 0.08 kg 13,000 1,040

2 tomato 50.0 gm 0.05 kg 15,000 750
3 green bean 10.0 gm 0.01 kg 8,500 85
4 carrot 10.0 gm 0.01 kg 10,000 100
5 cucumber 20.0 gm 0.02 kg 8,500 170
6 lettuce curly 60.0 gm 0.06 kg 12,000 720
7 galantin 10.0 gm 0.01 kg 5,000 50
8 sauce selat solo 1.0 gm 0.00 kg 10,000 10
9 mayonaise 1.0 gm 0.00 kg 28,000 28
Grand Total Cost 2,953
Margin Cost 10% 295.3
Total Cost 3,248
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

NACHOS BEEF

Recipe Name Nachos

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Nachos tortila 90.0 gm 0.09 kg 55,500 4,995

2 Bolognaise Sc 40.0 gm 0.04 kg 5,000 200
 3 Guacamole Avocado 25.0 gm 0.03 kg 30,000 750
4 Chop Onion 5.0 gm 0.01 kg 18,000 90
5 Chop Capcicum Green 5.0 gm 0.01 pcs 30,000 150
6 Chop Capcicum Red 5.0 gm 0.01 kg 100,000 500
7 Mozarella 15.0 gm 0.02 kg 125,000 1,875
8
9
Grand Total Cost 8,560
Margin Cost 10% 856
Total Cost 9,416
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

SPRING ROLLS

Recipe Name :Spring rolls

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Spring Rolls 1,000.0 gm 1.00 kg 19,500 19,500

2 Coslow Mix 20.0 gm 0.02 kg 30,000 600
3 Chilly Sc 10.0 gm 0.01 kg 45,000 450
4 Tomato Sc 10.0 gm 0.01 kg 35,000 350
5 Mayonaise 10.0 gm 0.01 pcs 28,000 280
6 Fried Bihun 10.0 gm 0.01 kg 8,735 87
7
8
9
Grand Total Cost 21,267
Margin Cost 10% 2126.735
Total Cost 23,394
Cost per Portion
Selling Price ++
 Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

COMBO FRITTERS

Recipe Name Combo Friters

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Tahu Isi 1,000.0 GR 1.00 kg 4,000 4,000

2 Tempe 1,000.0 gm 1.00 kg 4,000 4,000
3 Bakwan 1,000.0 gm 1.00 kg 5,000 5,000
4 Selada Hijau 1,000.0 gm 1.00 kg 12,000 12,000
5 Green Hot Chilly 5.0 gm 0.01 pcs 56,000 280
6 Sambel Kecap 15.0 gm 0.02 kg 22,500 338
7
8
9
Grand Total Cost 25,618
Margin Cost 10% 2561.75
Total Cost 28,179
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

FISH AND CHIPS

Recipe Name Fish AND chips

Course :
Quantity Produced :
Outlet :
 Unit Conv Unit Price Total
No Ingredient Qty

1 Jardinere Dorry Fish 80.0 gm 0.08 kg 40,000 3,200

2 FF fried 100.0 gm 0.10 kg 36,000 3,600
3 Coslow 10.0 gm 0.01 kg 30,000 300
4 Tar Tar Sc 10.0 gm 0.01 kg 5,000 50
5 Chilly Sc 20.0 gm 0.02 pcs 28,000 560
6 Tomato Sc 60.0 gm 0.06 kg 25,000 1,500
7
8
9
Grand Total Cost 9,210
Margin Cost 10% 921
Total Cost 10,131
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

CHICKEN WING W/CHOICE OF SC

Recipe Name :Chicken Wings

Course :
Quantity Produced :
Outlet :
SAUCES Buffalo Hot,BBQ,Chilly Garlic,Honey Butter sc

Unit Conv Unit Price Total

No Ingredient Qty

1 Chicken Wings 80.0 gm 0.08 kg 27,000 2,160

2 Kind of Sauce 20.0 gm 0.02 kg 10,000 200
3 Coslow 15.0 gm 0.02 kg 30,000 450
4 Plate of Sauce 15.0 gm 0.02 kg 10,000 150
5
6
7
8
9
 Grand Total Cost 2,960
Margin Cost 10% 296
Total Cost 3,256
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

GLAZED ZIGGY SHRIMPS

Recipe Name Glazed Shrimps

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Breaded Shrimps 100.0 gm 0.10 kg 120,000 12,000

2 Glazed Ziggy Sc 50.0 gm 0.05 kg 10,000 500
3 Chop Spring Onion 10.0 gm 0.01 kg 18,000 180
4 Lemon/Lime Wedges 10.0 gm 0.01 kg 33,000 330
5 White Sesame Seeds 5.0 gm 0.01 pcs 45,000 225
6
7
8
9
Grand Total Cost 13,235
Margin Cost 10% 1323.5
Total Cost 14,559
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

NASVHILLE CHICKEN FINGERS

Recipe Name Chick Fingers
Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Chicken Fingers 80.0 gm 0.08 kg 22,000 1,760

2 Coslow 10.0 gm 0.01 kg 30,000 300
3 Chilly Garlic Sc 10.0 gm 0.01 kg 10,000 100
4 Honey Butters Sc 10.0 gm 0.01 kg 10,000 100
5
6
7
8

Grand Total Cost 2,260

Margin Cost 10% 226
Total Cost 2,486
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

MOZZA BALL BOMB

Recipe Name Mozza Balls

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Balls Boomb 100.0 gm 0.10 kg 18,000 1,800

2 Cheese Sc 50.0 gm 0.05 kg 10,000 500
3 Basil Fried 5.0 gm 0.01 kg 70,000 350
4 Pomodoro Sc 10.0 gm 0.01 kg 10,000 100
5 Mix Crumble 5.0 gm 0.01 kg
6
7
8
9
Grand Total Cost 2,750
Margin Cost 10% 275
Total Cost 3,025
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
Japanese S 3,248
NACHOS BE 9,416
SPRING ROL 23,394
Combo Frit 28,179
Fish AND ch 10,131
Buffalo Hot 3,256
GLAZED ZI 14,559
NASVHILLE 2,486
MOZZA BAL 3,025
 ORIGINAL FRIES (FF)

Recipe Name :FRIES

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Fries Portion 200.0 gm 0.20 kg 36,000 7,200

2 Tomato Sc 20.0 gm 0.02 kg 10,000 200
3 Chilly Sc 10.0 gm 0.01 kg 10,000 100
4 Mayonaise 10.0 gm 0.01 kg 27,846 278
5
6
7
8
9
Grand Total Cost 7,778
Margin Cost 10% 777.846
Total Cost 8,556
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

WESTERN GRAND FRIES

Recipe Name :FRIES

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Fries Portion 150.0 gm 0.15 kg 36,000 5,400

2 Smoke Beef Chilly 20.0 gm 0.02 kg 10,000 200
3 Shreede Cheedar Cheese 10.0 gm 0.01 kg 63,750 638
 4 Crispy Fried Basil 10.0 gm 0.01 kg 70,000 700
5 Mustard Dressing 15.0 ml 0.02 10,000 150
6 Ranch Dressing 15.0 ml 0.02 10,000 150
7
8
9
Grand Total Cost 7,238
Margin Cost 10% 723.75
Total Cost 7,961
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

CHEEZY CHEESE FRIES

Recipe Name :FRIES

Course :
Quantity Produced :
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Fries Portion 150.0 gm 0.15 kg 36,000 5,400

2 Hm.Cheedar Cheese Sc 50.0 ml 0.05 kg 10,000 500
3 Shreeded Cheedar Cheese 20.0 gm 0.02 kg 63,750 1,275
4 Parmesant Cheese 20.0 gm 0.02 kg 275,000 5,500
5 Fried Crispy Basil 5.0 gm 0.01 70,000 350
6
7
8
9
Grand Total Cost 13,025
Margin Cost 10% 1302.5
Total Cost 14,328
Cost per Portion
Selling Price ++
Tax & Service
 Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
WESTERN G 7,961
ORIGINAL FR8556.306
CHEEZY CHE 14,328
 CAESAR SALAD

Recipe Name :CAESAR SALAD

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 lettuce romain 80.0 gm 0.08 kg 30,000 2,400

2 mayonnaise 50.0 gm 0.05 kg 27,846 1,392
3 anchovies 10.0 gm 0.01 kg 64,800 648
4 garlic peeled 30.0 gm 0.03 kg 30,000 900
5 permesan 20.0 gm 0.02 pcs 135,000 2,700
6 chicken breast 80.0 gm 0.08 kg 51,500 4,120
7 salt dolphin 1.0 gm 0.00 kg 10,000 10
8 black papper 1.0 gm 0.00 kg 100,000 100
9 bread 1.0 pc 0.00 pcs 969 1
Grand Total Cost 12,271
Margin Cost 10% 1227.1269
Total Cost 13,498
Cost per Portion 1349.8396
Selling Price ++ 14,848
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

CHEF SALAD

Recipe Name :CHEF SALAD

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Mix Lettuce Leaf 80.0 gm 0.08 kg 30,000 2,400

2 mayonnaise 50.0 gm 0.05 kg 27,846 1,392
 3 boil egg 1.0 picis 0.00 kg 24,000 24
4 beef bacon 10.0 gm 0.01 kg 102,000 1,020
5 grill chiken 20.0 gm 0.02 pcs 32,500 650
6 lettuce ice berg 30.0 gm 0.03 kg 28,000 840
7 tomato 10.0 gm 0.01 kg 15,000 150
8 chees 1.0 slice 0.00 kg 63,750 64
9 cucumber 10.0 gm 0.01 pcs 8,500 85
Grand Total Cost 6,625
Margin Cost 10% 662.505
Total Cost 7,288
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

WHEN SUMMER COME (SALAD)

Recipe Name SUMMER SALAD

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Baby Mix Leaf 180.0 gm 0.18 kg 30,000 5,400

2 Cube Crutouns 20.0 gm 0.02 kg 15,000 300
3 Chop Cherry Tomato 20.0 gm 0.02 kg 30,000 600
4 Green Olives 10.0 gm 0.01 kg 46,000 460
5 Black Olives 10.0 gm 0.01 pcs 44,800 448
6 Balsamic Reductions 30.0 ml 0.03 kg 90,000 2,700
7 Grilled Fresh Apple 15.0 gm 0.02 kg 33,000 495
8 Roasted Walnuts 15.0 gm 0.02 kg 240,000 3,600
9
Grand Total Cost 14,003
Margin Cost 10% 1400.3
Total Cost 15,403
Cost per Portion
Selling Price ++
 Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

CALIFORNIAN CHICK CHOP SALAD

Recipe Name CALI CHOP SALAD

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Mix Lettuce Leaf 180.0 gm 0.18 kg 30,000 5,400

2 Ranch Dressing 35.0 ml 0.04 kg 10,000 350
3 Carred Corn Peeled 20.0 gm 0.02 kg 7,000 140
4 Cube Avocado Fresh 20.0 gm 0.02 kg 30,000 600
5 Chop Smoke Grill Chicken 20.0 gm 0.02 pcs 32,500 650
6 Parmesan Cheese 20.0 gm 0.02 kg 275,000 5,500
7 Cube Cucumber 15.0 gm 0.02 8,500 128
8
9
Grand Total Cost 12,768
Margin Cost 10% 1276.75
Total Cost 14,044
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

PASTRAMI SALAD

Recipe Name PASTRAMI SALAD

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Mix Baby Leaf 180.0 gm 0.18 kg 30,000 5,400

2 Semi Dried Tomato 20.0 gm 0.02 kg 15,000 300
3 Salami Grilled 35.0 gm 0.04 kg 130,000 4,550
4 Roasted Green Capcicum 10.0 gm 0.01 kg 30,000 300
5 Roasted Red Capcicum 10.0 gm 0.01 pcs 100,000 1,000
6 Croutouns 20.0 gm 0.02 kg 15,000 300
7 Green & Black Olives 10.0 gm 0.01 kg 90,800 908
8 Parmesant Cheese 20.0 gm 0.02 kg 275,000 5,500
9 Mustard Dressing 30.0 ml 0.03 pcs 10,000 300
Grand Total Cost 18,558
Margin Cost 10% 1855.8
Total Cost 20,414
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
WHEN SUMM15403.3
CALIFORNI 14044.25

CAESAR SA 13498.396
CHEF SALAD7287.555
PASTRAMI 20413.8
 SOP BUNTUT

Recipe Name : SOUP BUNTUT

Course :
Quantity Produced : 1 Portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Rice c4 100.0 gr 0.10 kg 10,500

2 Oxtail local super 200.0 gr 0.20 kg 90,000
3 Onion 20.0 gr 0.02 kg 18,000
4 Garlic 5.0 gr 0.01 kg 30,000
5 Shallot 5.0 gr 0.01 kg 48,000
6 Leek chop 5.0 gr 0.01 kg 10,000
7 Celery chop 3.0 gr 0.00 kg 16,000
8 Anistar 1.0 gr 0.00 kg 150,000
9 Nutmeg 0.5 gr 0.00 kg 90,000
10 Carrot 20.0 gr 0.02 kg 10,000
11 Patato medium 20.0 gr 0.02 kg 13,000
12 Tomato 15.0 gr 0.02 kg 15,000
13 Small salad 3.0 gr 0.00 kg 10,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

SOTO AYAM

Recipe Name : SOTO AYAM

Course :
Quantity Produced : 1 portion
Outlet :
 Unit Conv Unit Price
No Ingredient Qty

1 chicken pejantan boiled 200.0 gr 0.20 kg 48,000

2 chicken egg boiled 100.0 gr 0.10 kg 24,000
3 shallot fried 5.0 gr 0.01 kg 80,000
4 lime leaf 0.5 gr 0.00 kg 30,000
5 rice c4 150.0 gr 0.15 kg 10,500
6 cabbage white 40.0 gr 0.04 kg 11,500
7 smaal salad 3.0 gr 0.00 kg 10,000
8 beansprout 10.0 gr 0.01 kg 11,000
9 soon 20.0 gr 0.02 kg 8,100
10 tomato 10.0 gr 0.01 kg 15,000
11 leek 5.0 gr 0.005 kg 10,000
12 celery 3.0 gr 0.003 kg 16,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

TIMLO SOLO SOUP

Recipe Name TIMLO SOLO

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 chicken braise 100.0 gr 0.10 kg 32,500

2 carot 5.0 gr 0.01 kg 10,000
3 shallot 5.0 gr 0.01 kg 48,000
4 mushrom kuping 5.0 gr 0.01 kg 100,000
5 soon 4.0 gr 0.00 kg 8,100
6 sedap malam 2.0 gr 0.00 kg 110,000
7 boil egg 80.0 gr 0.08 kg 24,000
8 garlic 4.0 gr 0.00 kg 30,000
9 lime leaf 10.0 gr 0.01 kg 30,000
 10 rice c4 150.0 gr 0.15 kg 10,500
11 emping 20.0 gr 0.02 kg 70,000
12 tomato 10.0 gr 0.01 kg 15,000
13 leek 5.0 gr 0.005 kg 10,000
14 celery 3.0 gr 0.003 kg 16,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

TENGKELNG

Recipe Name TENGKLENG SOLO

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Lamb tengkleng 200.0 gr 0.20 kg 90,000

2 tomat dice 5.0 gr 0.01 kg 10,000
3 chili red 5.0 gr 0.01 kg 48,000
4 fried shalot 5.0 gr 0.01 kg 100,000
5 soy sweet 5.0 gr 0.01 kg 40,000
6 lime 10.0 gr 0.01 kg 10,000
7 leek 5.0 gr 0.005 kg 10,000
8 celery 3.0 gr 0.003 kg 16,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : TOM YUM SEA FOOD

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Prawn 50.0 gr 0.05 kg 115,000

2 Squid 50.0 gr 0.05 kg 70,000
3 Mushrom Campingon 20.0 gr 0.02 kg 14,800
4 Tomato 20.0 gr 0.02 kg 15,000
5 Lemongress 5.0 gr 0.01 kg 7,000
6 Lime life 10.0 gr 0.01 kg 9,000
7 Chili 10.0 gr 0.01 kg 90,000
8 Galangga 5.0 gr 0.01 kg 6,000
9 Tomyum paste 20.0 gr 0.02 kg 256,000
10 Tofu 20.0 gr 0.02 kg 6,300
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name TOM KA GHAI CHICKEN

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 chicken braise 100.0 gr 0.10 kg 32,500

2 carot 5.0 gr 0.01 kg 15,000
3 shallot 5.0 gr 0.01 kg 46,000
4 mushrom kuping 5.0 gr 0.01 kg 100,000
5 soon 4.0 gr 0.00 kg 8,100
6 sedap malam 2.0 gr 0.00 kg 110,000
7 boil egg 80.0 gr 0.08 kg 24,000
8 garlic 4.0 gr 0.00 kg 30,000
9 lime leaf 10.0 gr 0.01 kg 30,000
10 rice c4 150.0 gr 0.15 kg 10,500
11 emping 20.0 gr 0.02 kg 70,000
12 tomato 10.0 gr 0.01 kg 15,000
13 leek 5.0 gr 0.005 kg 10,000
14 celery 3.0 gr 0.003 kg 16,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 Total

1,050
18,000
360
150
240
50
48
150
45
200
260
225
30
20,808
2080.8
22,889

Remark
 Total

9,600
2,400
400
15
1,575
460
30
110
162
150
50
48
2,600
260
2,860

Remark

Total

3,250
50
240
500
32
220
1,920
120
300
 1,575
1,400
150
50
48
9,855
985.54
10,841

Remark

Total

18,000
50
240
500
200
100
50
48
19,188
1918.8
21,107

Remark
: TOM YUM 17761.7
 Total

5,750
3,500
296
300
35
90
900
30
5,120
126
16,147
1614.7
17,762

SOP BUNTU 22888.8

Remark SOTO AYAM 2860
TIMLO SOL 10840.94
TENGKELN 21106.8
TOM KA GH 10857.44

Total

3,250
75
230
500
32
220
1,920
120
 300
1,575
1,400
150
50
48
9,870
987.04
10,857

Remark
 CHIKEN CREAM SOUP

Recipe Name : CHIKEN CREAM SOUP

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Dice Chick Breast 100.0 gr 0.10 kg 51,500 5,150

2 Cooking Cream 50.0 gr 0.05 kg 81,500 4,075
3 Butter 100.0 gr 0.10 portion 42,700 4,270
4 White Milk 80.0 gr 0.08 kg 15,000 1,200
5 Parsley Chop 4.0 gr 0.00 kg 40,000 160
6 Gralic Bread 5.0 gr 0.01 kg 12,000 60
7 Onion chop 5.0 gr 0.005 kg 18,000 90
8 Garlic chop 5.0 gr 0.005 kg 30,000 150
Grand Total Cost 15,155
Margin Cost 10% 151550
Total Cost 166,705
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

MIX VEGGIE CHEESE CREAM SOUP

Recipe Name veggie cream soup

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Mix Veggie 80.0 gr 0.08 kg 30,000 2,400

2 Cooking Cream 50.0 gr 0.05 kg 81,500 4,075
3 Butter 100.0 gr 0.10 portion 42,700 4,270
4 White Milk 80.0 gr 0.08 kg 15,000 1,200
 5 Parsley Chop 4.0 gr 0.00 kg 40,000 160
6 Cheese Sauce 30.0 gr 0.03 kg 12,000 360
15 Garlic Bread 5.0 gr 0.005 kg 12,000 60
16 Onion Chop 5.0 gr 0.005 kg 18,000 90
17 Garlic Chop 3.0 gr 0.003 kg 30,000 90
Grand Total Cost 12,705
Margin Cost 10% 127050
Total Cost 139,755
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

BROCOLLI CREAM SOUP

Recipe Name Brocolli Cream Soup

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Blend Boiled Brocolli 180.0 gr 0.18 kg 15,000 2,700

2 Cream cooking 50.0 gr 0.05 kg 81,500 4,075
3 Chop Boiled Brocolli 80.0 gr 0.08 portion 15,000 1,200
4 Butter 100.0 gr 0.10 kg 42,700 4,270
5 White Milk 50.0 gr 0.05 kg 15,000 750
6 Chop Parsley 4.0 gr 0.00 kg 40,000 160
15 Galic Bread 5.0 gr 0.005 kg 12,000 60
16 Onion Chop 5.0 gr 0.005 kg 18,000 90
17 Garlic Chop 3.0 gr 0.003 kg 30,000 90
Grand Total Cost 13,395
Margin Cost 10% 133950
Total Cost 147,345
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
 Cost of Sales %
Prepared by Approved by Remark

MUSHROOM CREAM SOUP

Recipe Name : MUSHROOM CREAM SOUP

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Blend Boiled Mushroom 180.0 gr 0.18 kg 14,775 2,660

2 Chop Mushroom 50.0 gr 0.05 kg 14,775 739
3 Cooking Cream 100.0 gr 0.10 portion 81,500 8,150
4 White Milk 80.0 gr 0.08 kg 15,000 1,200
5 Chop Parsley 4.0 gr 0.00 kg 40,000 160
6 Garlic Bread 5.0 gr 0.01 kg 12,000 60
15 Chop Onion 10.0 gr 0.01 kg 18,000 180
16 Chop Garlic 5.0 gr 0.005 kg 30,000 150
Grand Total Cost 13,298
Margin Cost 10% 132982.5
Total Cost 146,281
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
CHIKEN CR 166705
MIX VEGGI 139755
BROCOLLI 147345

MUSHROOM
146280.75
Recipe Name : Sapo Tofu
Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Tofu fried 100.0 gr 0.10 kg 215,000

2 Pok coy blance 20.0 gr 0.02 kg 13,000
3 carot blance 20.0 gr 0.02 kg 8,500
4 mashrom campingon 10.0 gr 0.01 kg 10,000
5 mashrom shitake 10.0 gr 0.01 kg 15,000
6 leek 5.0 gr 0.01 kg 138,400
7 onion 2.0 gr 0.00 kg 10,000
8 garlic 2.0 gr 0.00 kg 90,000
9 cauliflower 10.0 gr 0.01 kg 30,000
10 brocoli 10.0 gr 0.01 kg 100,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

YEUNGCHOW FRIED RICE

Recipe Name : Yeungchow fried rice

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 rice c4 100.0 gr 0.10 kg 10,500

2 chicken breast fried 80.0 gr 0.08 kg 51,500
3 mix vagetabel frozen 30.0 gr 0.03 kg 8,500
 4 garlic 5.0 gr 0.01 kg 30,000
5 leek 5.0 gr 0.01 kg 10,000
6 prawn fried 100.0 gr 0.10 kg 115,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

CHICKEN YAKINIKU

Recipe Name : Chiken Yakiniku

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 chicken breast 150.0 gr 0.15 kg 10,500

2 rice c4 100.0 gr 0.10 kg 51,500
3 onion 10.0 gr 0.01 kg 8,500
4 capsicum 10.0 gr 0.01 kg 30,000
5 kikoman 10.0 gr 0.01 kg 10,000
6 sesame 5.0 gr 0.01 kg 10,000
7 mini salad 10.0 gr 0.01 kg 10,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

POP CHICKEN W/SALTED EGG SAUCE

Recipe Name : POP CHIKEN white Salt Egg Sauce

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 rice c4 100.0 gr 0.10 kg 10,500

2 chicken breast 160.0 gr 0.16 kg 51,500
3 salt egg 100.0 gr 0.10 kg 8,500
4 leek chop 5.0 gr 0.01 kg 30,000
5 chili red chop 2.0 gr 0.00 kg 10,000
6 mini salad 10.0 gr 0.01 kg 115,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : Beef Black Paper

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 rice c4 100.0 gr 0.10 kg 10,500

2 beef top side slice 160.0 gr 0.16 kg 51,500
3 capsicum 10.0 gr 0.01 kg 8,500
4 onion 10.0 gr 0.01 kg 30,000
5 leek 5.0 gr 0.01 kg 10,000
6 shalot 5.0 gr 0.01 kg 10,000
7 garlic 5.0 gr 0.01 kg 10,000
8 sauce balck paper 15.0 gr 0.02 kg 115,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
 Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : Prawn X.O Sauce

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 rice c4 100.0 gr 0.10 kg 10,500

2 prawn fried 160.0 gr 0.16 kg 51,500
3 leek slice 5.0 gr 0.01 kg 8,500
4 chili red chop 2.0 gr 0.00 kg 30,000
5 small salad 20.0 gr 0.02 kg 10,000
6 sauce X.O 30.0 gr 0.03 kg 115,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : Cap Cay

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Cauliflower 100.0 gr 0.10 kg 10,500

2 Brocoli 160.0 gr 0.16 kg 51,500
3 Carot 40.0 gr 0.04 kg 8,500
4 Pok Coy 100.0 gr 0.10 kg 30,000
5 Chainise Cabag 100.0 gr 0.10 kg 30,000
6 Caisim 50.0 gr 0.05 kg 30,000
7 Mushrom Shitake 30.0 gr 0.03 kg 30,000
8 Mushrom Campigon 30.0 gr 0.03 kg 30,000
9 leek 30.0 gr 0.03 kg 10,000
10 Onion 30.0 gr 0.03 kg 115,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 Total

21,500
260
170
100
150
692
20
180
300
1,000
24,372
2437.2
26,809

Remark

Total

1,050
4,120
255
 150
50
11,500
17,125
1712.5
18,838

Remark

Total

1,575
5,150
85
300
100
50
100
7,360
736
8,096

Remark
 Total

1,050
8,240
850
150
20
1,150
11,460
1146
12,606

Remark

Total

1,050
8,240
85
300
50
50
50
1,725
11,550
1155
12,705
Remark

Total

1,050
8,240
43
60
200
3,450
13,043
1304.25
14,347

: Sapo Tofu 26809.2

YEUNGCHOW18837.5
CHICKEN YA 8096
Remark POP CHICK 12606
: Beef Blac 12705
: Prawn X.O 14346.75
: Cap Cay 24948

Total

1,050
8,240
 340
3,000
3,000
1,500
900
900
300
3,450
22,680
2268
24,948

Remark
 NASI GORENG KAMPUNG

Recipe Name : Nasi Goreng Kampung

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 rice c4 150.0 gr 0.15 kg 10,500 1,575

2 shallot 20.0 gr 0.02 kg 46,000 920
3 garlic 30.0 gr 0.03 kg 30,000 900
4 chicken broiler 100.0 gr 0.10 kg 32,500 3,250
5 chicken egg 120.0 gr 0.12 kg 24,000 2,880
6 prawn AK 35 50.0 gr 0.05 kg 115,000 5,750
7 bakso sapi 15.0 gr 0.02 kg 24,000 360
8 kerupuk sayur 5.0 gr 0.01 kg 14,000 70
9 chicken breast 30.0 gr 0.03 kg 51,500 1,545
10 acar 1.0 port 0.00 port 223 0
Grand Total Cost 17,250
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : Ayam Klumut

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 rice c4 100.0 gr 0.10 kg 10,500 1,050

 2 chiken pejantan 250.0 gr 0.25 kg 46,000 11,500
3 bean cake 20.0 gr 0.02 kg 30,000 600
4 tofu white 20.0 gr 0.02 kg 32,500 650
5 mix vagetabel ( urapan) 30.0 gr 0.03 kg 24,000 720
6 sambal klumut 10.0 gr 0.01 kg 115,000 1,150
7 kremesan 10.0 gr 0.01 kg 24,000 240
8 lettuce 5.0 gr 0.01 kg 14,000 70
9 tomato slice 5.0 gr 0.01 kg 51,500 258
10 cucumber slice 5.0 gr 0.01 kg 51,500 258
11 long bean 5.0 gr 0.01 kg 51,500 258
12 cabage white 5.0 port 0.01 port 223 1
Grand Total Cost 16,754
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : Ayam Goreng Rempah

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 rice c4 100.0 gr 0.10 kg 10,500 1,050

2 chiken penjantan 250.0 gr 0.25 kg 46,000 11,500
3 bean cake 20.0 gr 0.02 kg 30,000 600
4 tofu white 20.0 gr 0.02 kg 32,500 650
5 lettuce green 5.0 gr 0.01 kg 24,000 120
6 tomato 5.0 gr 0.01 kg 115,000 575
7 cucumber 5.0 gr 0.01 kg 24,000 120
8 long bean 5.0 gr 0.01 kg 14,000 70
 9 cabange white 5.0 gr 0.01 kg 51,500 258
10 sambal bawang 10.0 port 0.01 port 223 2
Grand Total Cost 14,945
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : Ayam Bakar

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 rice c4 150.0 gr 0.15 kg 10,500 1,575

2 chiken pejantan 20.0 gr 0.02 kg 46,000 920
3 bean cake 30.0 gr 0.03 kg 30,000 900
4 tofu white 100.0 gr 0.10 kg 32,500 3,250
5 lettuce green 120.0 gr 0.12 kg 24,000 2,880
6 tomato 50.0 gr 0.05 kg 115,000 5,750
7 cucumber 15.0 gr 0.02 kg 24,000 360
8 long bean 5.0 gr 0.01 kg 14,000 70
9 cabange white 30.0 gr 0.03 kg 51,500 1,545
10 sambal bajak 1.0 port 0.00 port 223 0
Grand Total Cost 17,250
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
 Prepared by Approved by Remark

Recipe Name : Gurami Terbang

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 rice c4 150.0 gr 0.15 kg 10,500 1,575

2 Fish Gurami 20.0 gr 0.02 kg 46,000 920
3 lettuce green 30.0 gr 0.03 kg 30,000 900
4 tomato 100.0 gr 0.10 kg 32,500 3,250
5 cucumber 120.0 gr 0.12 kg 24,000 2,880
6 long bean 50.0 gr 0.05 kg 115,000 5,750
7 cabange white 15.0 gr 0.02 kg 24,000 360
8 sambal bajak 5.0 gr 0.01 kg 14,000 70
9 sambal kecap 30.0 gr 0.03 kg 51,500 1,545
Grand Total Cost 17,250
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Recipe Name : Bebek Goreng Serundeng

Course :
Quantity Produced : 1 portion
Outlet :
 Unit Conv Unit Price Total
No Ingredient Qty

1 rice c4 100.0 gr 0.10 kg 10,500 1,050

2 Duck 250.0 gr 0.25 kg 46,000 11,500
3 bean cake 20.0 gr 0.02 kg 30,000 600
4 tofu white 20.0 gr 0.02 kg 32,500 650
5 lettuce green 5.0 gr 0.01 kg 24,000 120
6 tomato 5.0 gr 0.01 kg 115,000 575
7 cucumber 5.0 gr 0.01 kg 24,000 120
8 long bean 5.0 gr 0.01 kg 14,000 70
9 cabange white 5.0 gr 0.01 kg 51,500 258
10 sambal bajak 10.0 port 0.01 port 223 2
Grand Total Cost 14,945
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 TENDERLOIN STEAK

Recipe Name : Tenderloin steak

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Tenderloin Australian 200.0 gr 0.20 kg 215,000

2 Potato (Mashed,Wedges,Baby Pot) 100.0 gr 0.10 kg 13,000
3 Long Green Bean 40.0 gr 0.04 kg 8,500
4 Jardiniere Carrot 40.0 gr 0.04 kg 10,000
5 Chop Broccoli 40.0 gr 0.04 kg 15,000
6 demi glace powder 10.0 gr 0.01 kg 138,400
7 salt 2.0 gr 0.00 kg 10,000
8 papper 2.0 gr 0.00 kg 90,000
9 Jardiniere capsicum red 10.0 gr 0.01 kg 100,000
10 Jardiniere capsicum green 10.0 gr 0.01 kg 30,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

Sirloin Steak

Recipe Name : Sirloin steak

Course :
Quantity Produced : 1 portion
Outlet :
 Unit Conv Unit Price
No Ingredient Qty

1 Sirloin Australian 200.0 gr 0.20 kg 200,000

2 Potato (Mashed,Wedges,Baby Pot) 100.0 gr 0.10 kg 15,000
3 Long Green Bean 40.0 gr 0.04 kg 8,500
4 Jardiniere Carrot 40.0 gr 0.04 kg 10,000
5 Chop Broccoli 40.0 gr 0.04 kg 15,000
6 demi glace powder 10.0 gr 0.01 kg 138,400
7 salt 2.0 gr 0.00 kg 10,000
8 papper 2.0 gr 0.00 kg 90,000
9 Jardiniere capsicum red 10.0 gr 0.01 kg 100,000
10 Jardiniere capsicum green 10.0 gr 0.01 kg 30,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

JHON DORY LEMON BUTTER SAUCE

Recipe Name : Dory fish steak

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Whole Dorry Fish Fillet 200.0 gr 0.20 kg 40,000

2 Potato (Mashed,Wedges,Baby Pot) 100.0 gr 0.10 kg 15,000
3 Long Green Bean 40.0 gr 0.04 kg 8,500
4 Jardiniere Carrot 40.0 gr 0.04 kg 10,000
5 Chop Broccoli 40.0 gr 0.04 kg 15,000
6 Butter 30.0 gr 0.03 kg 42,700
7 salt 2.0 gr 0.00 kg 10,000
8 papper 2.0 gr 0.00 kg 90,000
 9 Grilled Cherry Toamatos 10.0 gr 0.01 kg 30,000
10 Fresh Lemon Juice 80.0 ml 0.08 kg 33,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

NORWEGIAN SALMON

Recipe Name : Salmon fish steak

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Fillet Salmon Fish 200.0 gr 0.20 kg 165,000

2 Potato (Mashed,Wedges,Baby Pot) 100.0 gr 0.10 kg 15,000
3 Long Green Bean 40.0 gr 0.04 kg 8,500
4 Jardiniere Carrot 40.0 gr 0.04 kg 10,000
5 Chop Brocolli 40.0 gr 0.04 kg 15,000
6 Orange Juice & Butter 10.0 gr 0.01 kg 42,700
7 salt 2.0 gr 0.00 kg 10,000
8 papper 2.0 gr 0.00 kg 90,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 TUNA STEAK

Recipe Name : Tuna fish Steak

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price

No Ingredient Qty

1 Fillet Tuna Fish 200.0 gr 0.20 kg 150,000

2 Potato (Mashed,Wedges,Baby Pot) 100.0 gr 0.10 kg 15,000
3 Long Green Bean 40.0 gr 0.04 kg 8,500
4 Jardiniere Carrot 40.0 gr 0.04 kg 10,000
5 Chop Brocolli 40.0 gr 0.04 kg 15,000
6 demi glace powder 10.0 gr 0.01 kg 138,400
7 salt 2.0 gr 0.00 kg 10,000
8 papper 2.0 gr 0.00 kg 90,000
9 capsicum red 10.0 gr 0.01 kg 100,000
10 capsicum green 10.0 gr 0.01 kg 30,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

SEMI TOMATO DRIED GRILLED CHICK BREAST

Recipe Name : Tuna fish Steak

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price

No Ingredient Qty
No Ingredient Qty

1 Fillet Tuna Fish 200.0 gr 0.20 kg 150,000

2 Potato (Mashed,Wedges,Baby Pot) 100.0 gr 0.10 kg 15,000
3 Long Green Bean 40.0 gr 0.04 kg 8,500
4 Jardiniere Carrot 40.0 gr 0.04 kg 10,000
5 Chop Brocolli 40.0 gr 0.04 kg 15,000
6 Semi Dried Tomato Sauce 80.0 gr 0.08 kg 138,400
7 salt 2.0 gr 0.00 kg 10,000
8 papper 2.0 gr 0.00 kg 90,000
9 Jardiniere capsicum red 10.0 gr 0.01 kg 100,000
10 Jardiniere capsicum green 10.0 gr 0.01 kg 30,000
Grand Total Cost
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 Total

43,000
1,300
340
400
600
1,384
20
180
1,000
300
48,524

Remark
 Total

40,000
1,500
340
400
600
1,384
20
180
1,000
300
45,724

Remark

Total

8,000
1,500
340
400
600
1,281
20
180
 300
2,640
15,261

Remark

Total

33,000
1,500
340
400
600
427
20
180
36,467

Remark
 Total

30,000
1,500
340
400
600
1,384
20
180
1,000
300
35,724

Remark

Total
 30,000
1,500
340
400
600
11,072
20
180
1,000
300
45,412

Remark
 SPAGETI,FETTUCHINI,PENNE BOLOGNISE

Recipe Name : Spageti Bolognice

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 All Boiled Pasta 150.0 gr 0.15 kg 16,240 2,436

2 Bolognaise Sauce 100.0 gr 0.10 kg 25,000 2,500
3 Chop Gralic 3.0 gr 0.00 kg 30,000 90
4 Chop Onion 5.0 gr 0.01 kg 18,000 90
5 Parmesant Cheese 40.0 gr 0.04 kg 275,000 11,000
6 Grilled Cherry Tomatos 10.0 gr 0.01 kg 30,000 300
7 Garlic Bread 5.0 gr 0.01 kg 12,000 60
8 Tomato Sc 10.0 gr 0.01 23,000 230
9
10
Grand Total Cost 16,706
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

SPAGETI,FETTUCHINI,PENNE,FARFALLE CARBONARA

Recipe Name Carbonara Pasta

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty
 1 All Boiled Pasta 150.0 gr 0.15 kg 16,240 2,436
2 Cooking Cream 100.0 gr 0.10 kg 81,500 8,150
3 Chop Gralic 3.0 gr 0.00 kg 30,000 90
4 Chop Onion 5.0 gr 0.01 kg 18,000 90
5 Parmesant Cheese 50.0 gr 0.05 kg 275,000 13,750
6 Grilled Cherry Tomatos 10.0 gr 0.01 kg 30,000 300
7 Garlic Bread 5.0 gr 0.01 kg 12,000 60
8 White Milk 50.0 gr 0.05 kg 15,000 750
9 Egg Yolk 1.0 pcs 0.00 kg 24,000 24
10 10.0 gr 0.01 kg 0
Grand Total Cost 25,650
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

SPAGETTI,FETTUCHINI,PENNE,FARFALLE PESTO

Recipe Name : Pesto pasta

Course :
Quantity Produced : 1 portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 All Boiled Pasta 200.0 gr 0.20 kg 16,240 3,248

2 Based Pesto Sauce 100.0 gr 0.10 kg 25,000 2,500
3 Chop Gralic 3.0 gr 0.00 kg 30,000 90
4 Chop Onion 5.0 gr 0.01 kg 18,000 90
5 Parmesant Cheese 40.0 gr 0.04 kg 275,000 11,000
6 Grilled Cherry Tomatos 10.0 gr 0.01 kg 30,000 300
7 Garlic Bread 2.0 gr 0.00 kg 12,000 24
8 Grilled Chicken 80.0 gr 0.08 kg 32,500 2,600
9
10
 Grand Total Cost 19,852
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

SPAGETTI,FETTUCHINI,PENNEFARFALE O'GLIO OLIO

Recipe Name O'glio Olio Pasta

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 All Boiled Pasta 200.0 gr 0.20 kg 16,240 3,248

2 Olive Oil 3.0 gr 0.00 kg 45,000 135
3 Chop Gralic 3.0 gr 0.00 kg 30,000 90
4 Chop Onion 5.0 gr 0.01 kg 18,000 90
5 Parmesant Cheese 40.0 gr 0.04 kg 275,000 11,000
6 Grilled Cherry Tomatos 10.0 gr 0.01 kg 30,000 300
7 Chop Green Olives 5.0 gr 0.01 kg 46,000 230
8 Chop Black Olives 5.0 gr 0.01 kg 44,800 224
9 Slice Clove Garlic 2.0 gr 0.00 kg 30,000 60
10 Chrused Chilly 3.0 gr 0.00 kg 90,000 270
Grand Total Cost 15,647
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 SPAGETI,FETTUCHINI,PENNE ROSSETA

Recipe Name : Tenderloin steak

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 All Boiled Pasta 150.0 gr 0.15 kg 16,240 2,436

2 Pomodoro Sauce 100.0 gr 0.10 kg 15,000 1,500
3 Chop Gralic 40.0 gr 0.04 kg 30,000 1,200
4 Chop Onion 40.0 gr 0.04 kg 18,000 720
5 Parmesant Cheese 40.0 gr 0.04 kg 275,000 11,000
6 Semi Dried Tomatos 10.0 gr 0.01 kg 15,000 150
7 Cooking Cream 20.0 gr 0.02 kg 81,500 1,630
8 Shreeded Mozarella 2.0 gr 0.00 kg 125,000 250
9 Garlic Bread 10.0 gr 0.01 kg 12,000 120
10 Grilled Shrimp w/tails 10.0 gr 0.01 kg 150,000 1,500
Grand Total Cost 20,506
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 TRIPPLE DECKER SANDWICH

Recipe Name TRIPLEE DECKER

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 white toast 2.0 sliced 0.00 loaf 10,000 20

2 beef minched 130.0 gr 0.13 kg 140,000 18,200
3 onion 20.0 gr 0.02 liter 18,000 360
4 FF straight cut 100.0 gr 0.10 kg 36,000 3,600
5 small salad 1.0 gr 0.00 pcs 15,000 15
6 tomato 20.0 gr 0.02 kg 15,000 300
7 cucumber 20.0 gr 0.02 kg 8,500 170
8 lettuce curly 15.0 gr 0.02 kg 12,000 180
9
10
Grand Total Cost 22,845
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

SUMMER HOT SANDWICH

Recipe Name Summer Sandwich

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty
 No Ingredient Qty

1 200.0 gr 0.20 kg 330,000 66,000

2 100.0 gr 0.10 kg 10,500 1,050
3 40.0 gr 0.04 kg 15,000 600
4 40.0 gr 0.04 kg 6,500 260
5 40.0 gr 0.04 kg 25,000 1,000
6 10.0 gr 0.01 kg 120,000 1,200
7 2.0 gr 0.00 kg 10,000 20
8 2.0 gr 0.00 kg 90,000 180
9 10.0 gr 0.01 kg 200,000 2,000
10 10.0 gr 0.01 kg 100,000 1,000
Grand Total Cost 73,310
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

BAD BOY CHICK SANDWICH

Recipe Name Chick Sandwich

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 200.0 gr 0.20 kg 330,000 66,000

2 100.0 gr 0.10 kg 10,500 1,050
3 40.0 gr 0.04 kg 15,000 600
4 40.0 gr 0.04 kg 6,500 260
5 40.0 gr 0.04 kg 25,000 1,000
6 10.0 gr 0.01 kg 120,000 1,200
7 2.0 gr 0.00 kg 10,000 20
8 2.0 gr 0.00 kg 90,000 180
 9 10.0 gr 0.01 kg 200,000 2,000
10 10.0 gr 0.01 kg 100,000 1,000
Grand Total Cost 73,310
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

CHICKEN SUPREME WRAP

Recipe Name Supreme Wrap

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 200.0 gr 0.20 kg 330,000 66,000

2 100.0 gr 0.10 kg 10,500 1,050
3 40.0 gr 0.04 kg 15,000 600
4 40.0 gr 0.04 kg 6,500 260
5 40.0 gr 0.04 kg 25,000 1,000
6 10.0 gr 0.01 kg 120,000 1,200
7 2.0 gr 0.00 kg 10,000 20
8 2.0 gr 0.00 kg 90,000 180
9 10.0 gr 0.01 kg 200,000 2,000
10 10.0 gr 0.01 kg 100,000 1,000
Grand Total Cost 73,310
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
 Cost of Sales %
Prepared by Approved by Remark

QUESADILLAS

Recipe Name Quesadillas wrap

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 tenderloin aust 200.0 gr 0.20 kg 215,000 43,000

2 potato 100.0 gr 0.10 kg 15,000 1,500
3 green bean 40.0 gr 0.04 kg 8,500 340
4 carrot 40.0 gr 0.04 kg 10,000 400
5 broccoli 40.0 gr 0.04 kg 15,000 600
6 demi glace powder 10.0 gr 0.01 kg 138,500 1,385
7 salt 2.0 gr 0.00 kg 10,000 20
8 papper 2.0 gr 0.00 kg 90,000 180
9 capsicum red 10.0 gr 0.01 kg 100,000 1,000
10 capsicum green 10.0 gr 0.01 kg 30,000 300
Grand Total Cost 48,725
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

VEGGIE WRAPS

Recipe Name Veggie Wraps

Course :
Quantity Produced
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 200.0 gr 0.20 kg 330,000 66,000

2 100.0 gr 0.10 kg 10,500 1,050
3 40.0 gr 0.04 kg 15,000 600
4 40.0 gr 0.04 kg 6,500 260
5 40.0 gr 0.04 kg 25,000 1,000
6 10.0 gr 0.01 kg 120,000 1,200
7 2.0 gr 0.00 kg 10,000 20
8 2.0 gr 0.00 kg 90,000 180
9 10.0 gr 0.01 kg 200,000 2,000
10 10.0 gr 0.01 kg 100,000 1,000
Grand Total Cost 73,310
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
Supreme Wrap+B111:B120
 PISANG PANGGANG KEJU

Recipe Name : Pisang panggang keju

Course :
Quantity Produced : 1 Portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 pisang raja 3.0 pc 0.00 pc 24,000 72

2 chocolate block 10.0 gm 0.01 kg 42,130 421
3 messes 10.0 gm 0.01 kg 34,000 340
4 chesse cheddar 20.0 gm 0.02 kg 70,000 1,400
5 chery 5.0 gm 0.01 kg 200,000 1,000
6 icing sugar 20.0 gm 0.02 kg 19,000 380
Grand Total Cost 3,613
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

ICE CREAM MIX

Recipe Name : ICE CREAM

Course :
Quantity Produced : 1 Portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 3.0 pc 0.00 pc 24,000 72

2 10.0 gm 0.01 kg 42,130 421
 3 10.0 gm 0.01 kg 34,000 340
4 20.0 gm 0.02 kg 70,000 1,400
5 5.0 gm 0.01 kg 200,000 1,000
6 20.0 gm 0.02 kg 19,000 380
Grand Total Cost 3,613
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

BANANA SPLIT

Recipe Name : BANANA SPLIT

Course :
Quantity Produced : 1 Portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 Fresh Banana Raja 3.0 pc 0.00 pc 24,000 72

2 Strawberry Ice Cream 10.0 gm 0.01 kg 42,130 421
3 Chocolate Ice Cream 10.0 gm 0.01 kg 34,000 340
4 Vanila Ice Cream 20.0 gm 0.02 kg 70,000 1,400
5 Mix Choco Chips 5.0 gm 0.01 kg 200,000 1,000
6 Fresh Slice Strawberry 20.0 gm 0.02 kg 19,000 380
Grand Total Cost 3,613
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 FRESH FRUITE PLATER

Recipe Name : FRUITE PLATER

Course :
Quantity Produced : 1 Portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 3.0 pc 0.00 pc 24,000 72

2 10.0 gm 0.01 kg 42,130 421
3 10.0 gm 0.01 kg 34,000 340
4 20.0 gm 0.02 kg 70,000 1,400
5 5.0 gm 0.01 kg 200,000 1,000
6 20.0 gm 0.02 kg 19,000 380
Grand Total Cost 3,613
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark

PISANG GORENG KEJU

Recipe Name : PISANG KEJU

Course :
Quantity Produced : 1 Portion
Outlet :

Unit Conv Unit Price Total

No Ingredient Qty

1 3.0 pc 0.00 pc 24,000 72

2 10.0 gm 0.01 kg 42,130 421
3 10.0 gm 0.01 kg 34,000 340
4 20.0 gm 0.02 kg 70,000 1,400
5 5.0 gm 0.01 kg 200,000 1,000
6 20.0 gm 0.02 kg 19,000 380
Grand Total Cost 3,613
Margin Cost 10%
Total Cost
Cost per Portion
Selling Price ++
Tax & Service
Grand Total Selling Price / nett
Cost of Sales %
Prepared by Approved by Remark
 MERUORAH CLUSTER ME
CATEGORY

APPETIZER

SOUP
MAIN COURSEINDONESIA

MAIN COURSE CHINESE

MAIN COURSE JAPANES

WESTERN
LIGHT MEALS

DESSERT
 MERUORAH CLUSTER MENU

MENU

Caesar Salad

Romance lettuce with grilled chicken, crouton, parmesan cheese served with caesar dressing & garlic bread

Special Chef Salad

Green lettuce, iceberg lettuce, cheddar cheese, boiled egg, grilled chicken, beef pastrami, with choice of dressing (French dressing, thousand

Selat Solo

Green lettuce, iceberg lettuce, chedar cheese, boiled egg, grilled chicken, beef pastrami, with choice of dressing (French dressing, thousand i

Fruit Salad

Mix fruit salad (apple, strawberry, grape, honeydaw, papaya, kiwi, pineapple, watermelon with sweet mayoinase sauce)

Nicoise Salad

Baby potato, green beans, green lettuce iceberg, tomato cherry, boiled egg, tuna can, black olive with french dressing

Gado - Gado

Carrot, lettuce, white cabbage, tomato, cucumber, long bean, bean spourts, potato, egg, bean curd, bean cake served with peanut sauce and em

Greek Salad

Red lettuce, green lettuce, iceberg lettuce, tomato cherry, onion, fetta cheese, cucumber, capsicum, black olive served with vinegrate dressing

SOUP

Timlo Soup

Traditional Soloist clear soup with braised javanese spicy eggs, crispy potato, shredded chicken, black mushroom, glass noodles, liver & giz
Soto Segar Daging

Rice, beef soto, bean spourts, leak, celery, fried bean cake, beef lung satay, quail egg satay with condiment served with steamed rice

Sup Rawon Iga

Traditioanl beef ribs soup with mixed vegetable served with crackers, salted duck egg and steamed rice
Seafood Chowder

Fish, shrimp, squid, mushroom, carrot, celery, potato, corn, parsley and garlic bread

Mushroom Cream Soup

Creamy mushroom cream soup served with crouton

Tom Yum Gong

Spicy and sour 5 shrimp and prawn soup, cook in lemongrass, tomato, galangga, lime leaf and coriander flavor

Nasi Goreng Kampung

Traditional fried rice with eggs, empal gepuk, prawn and pickles

Bakmi Godog

Served with chicken, egg drop, liver & gizzard and mixed vegetable

Bakmi Goreng

Traditional fried rice with eggs, prawn, mixed satay and pickles

Ayam Klumuth

Processed tender chicken meat is burned with special spices and klumuth sambals in The Royal Surakarta Heritage

Bebalungan Soup

Mixed beef from oxtail and ribs served with potato, carot, tomato and condiment

Tongseng Kambing

Stewed spicy lamb and mixed vegetables served with steamed rice

Nasi Bakar Meruorah

Rice with oxtail beef, shallot fried, green rempah, served with emping, mendoan, sambel bawang and lalapan

MAIN COURSE CHINESE

Yong Chou Fried Rice

Vegetable mixed (frozen vegetable food) and seafood fried rice served with fried egg and pickles

Beef Black pepper

Beef, onion, capsicum mixed, shallot, garlic and leek

Crab Soka Salt Egg

Fried crab soka and salt egg served with rice

Beef Teriyaki

Pan seared Sirlion Beef served with Yaki meshi and Teriyaki sauce

Chicken Yakitori

Grilled chicken served with onigiri yaki

Fish Yuan Yaki

Open Baked of Gindara served with steamed rice

Norwegian Salmon

Pan seared salmon served with mixed vegetable salad, lemon butter sauce and mashed potato

Meltique Beef Tenderloin

Basted meltique australian beef tenderloin with mixed sauteed vegetable (broccoli, cauliflower, carot, baby corn and green bean) served with
potato
Sirloin Australian Steak
Grill or pan fried sirloin with mixed sauteed vegetable butter (broccoli, caulliflower, carot, baby corn and green bean) served with mashed po
sauce, mushrom sauce or BBQ sauce
Lamb Chop
Grill or pan fried lamb chop with mixed grill vegetable butter (onion, mixed capsicum, cucumber kyuri) served with potato and choice of bla
sauce or BBQ sauce
Roasted Spring Chicken

Roasted baby chicken served with baby potatoes, grilled vegetables (broccoli, cauliflower, carrot, baby corn and green bean) and mushroom

PASTA & SANDWICH

Triple Decker Sandwich

Sandwich (white toast, egg, vegetable, grilled chicken and pastrami) served with french fries and tar-tar sauce

Pasta Lovers

Spaghetti, Penne or Fettuccine served with choice of sauce (bolognaise, carbonara, pesto or aglio e olio)

Beef Cheese Burger

Tasty beef patty in burger bun with cheese served with french fries and vegetable salad
Lasagna

Lasagna pasta filled with minced beef and cheese

Nachos Con Carne

Served with chopped tomatoes, red onion, cheese and bolognaise

Mixed Light Meals

Samosa, Money Bag, Fish Finger, Chicken Wings, Onion Ring

Combo Fritter

Mendoan, Vegetable tofu, Bala bala corn

Mixed Tofu

Meatballs tofu, Chilli vegetable tofu, Tahu walik

Chicken Wings

Served with BBQ sauce and coslo

French Fries

Served with mayonaise and coslo

Trio Ice Cream

Mixed vanilla, strawberry and chocolate ice cream

Tropical Fruit Platter

Mixed fruit of watermelon, rock melon, apple, pineapple served with yoghurt

Choco Lava Cake

Melted chocolate cake served with ice cream strawberry

Banana Cheese Grilled

Served with cheese, chocolate sauce and ice cream

Banana Split

Served with ice cream, almond and chocolate sauce

Pisang Goreng Keju

Fried banana served with chocolate sauce and grated cheese
PRICE

NETT
156

229

198

2000

70

80

75

85
85

55

35

39

39

55

25

35

35

50

35

40

35
35