I got emailed this question a couple of weeks ago.
I sent the gentleman back an email but I thought it would be great to film a video about this
for everybody.
The question was, "how do I cost out a recipe that has options in it?"
I'll explain that to you right now.
Hey, everybody.
Ryan Gromfin here – author, speaker, chef, restaurateur, and the founder of therestaurantboss.com
as well as clickbacon.com – and I got an email from someone who said, I have onion
rings on my menu and they come with either Ranch or Bleu Cheese dressing.
The Ranch and Bleu cheese have different costs associated with them, so how do I cost this
menu out?
How do I create a recipe costing card for this menu?
There are two basic methods for costing out a recipe with different options in it.
The first is that, in the actual recipe, you list both ingredients, so in this case the
cost of the Ranch dressing and the cost of the Bleu cheese dressing.
Then you go back into your computer system and find out how many of each are sold.
Well, if you sell 75% with Bleu cheese and 25% with Ranch, then you add that into your
recipe cost.
So, then, you would do 75% the cost of the Bleu cheese and 25% the cost of the Ranch.
Honestly, far too complicated.
The easier way: just average them out unless it's dramatically different.
If it's, like, 90/10 or even 75/25, like in the example I gave you, then you probably
just shouldn't even offer the second option.
If someone asks for it, give it to them of course, but take it off the menu and don't
even offer it.
The only reason we would offer different choices is because it's pretty close, like 50/50,
and in that case, just average the cost of the two together.
So, let's just say that a 2-ounce portion of bleu cheese costs 7 cents and a 2-ounce
portion of ranch costs 5 cents.
Just cost it out at 6 cents and you’re done.
It doesn't really matter that much.
I hope this helps eliminate some of the overwhelm and some of the confusion of something that
is already complicated enough, which is costing out your recipes.
Hope you enjoyed this week's video and I look forward to bringing you another one just like
it next week.
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