Moussaka
v1CurrentFinished Product
Yield
~80 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
black pepper | 7 | g | ¥17 | — | |
salt | 50 | g | ¥7 | — | |
cinnamon | 4 | g | ¥10 | — | |
redwine | 750 | ml | ¥1,800 | — | |
tomatoes canned | 1,600 | g | ¥656 | — | |
garlic | 40 | g | ¥160 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
lamb mince | 6 | kg | ¥12,000 | — | |
Eggplant | 30 | each | ¥1,575 | — | |
| Total batch cost | ¥16,974 | ||||
| Cost per unit | ¥212 | ||||
| Suggested retail (30% food cost) | ¥707 | ||||