Standard Recipe Card: Printable Recipe and Costing Sheet
A standard recipe card is a one-page record of a dish: what goes in, how much, how it is made and what it costs. Use one card per dish so every cook makes it the same way and you can see its cost per portion.
What is inside
- Dish name, category, portions and portion size
- An ingredient table with quantity, unit, yield %, cost per unit and line cost
- Totals for cost per portion, selling price and food cost %
- Method, plating, holding and storage, allergens and shelf life
- A line for who tasted and approved the dish
It suits restaurant, hotel, catering and cafe kitchens that want consistent dishes and costed menus. The card is blank: you fill in quantities from your own tested recipe.
Download
Use it with a tool
Work out the numbers first with the Recipe Cost Calculator, then copy them onto the card.
Frequently asked questions
How many recipe cards do I need?
One for every dish you serve, including sauces and bases you prepare in batches. Start with your top sellers and work down the menu.
Who should keep the recipe cards?
Keep the master copies with the head chef or kitchen manager, and put a working copy at the station. Replace the copy whenever the recipe changes and write the new date or version on the card.
How to use this form
- Print one card per dish, or save the PDF and print as needed.
- Write the dish name, the number of portions and the portion size first.
- List every ingredient by weight or volume, in the order it is used. Add yield % for anything you trim.
- Fill in the costs, or use the Recipe Cost Calculator and copy the results across.
- Write the method in short numbered steps, then complete plating, storage and allergens.
- Cook the dish from the card and ask someone else to do the same. Correct the card, then sign it off.
