ragu with bechamel
v1CurrentFinished Product
Yield
~72 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 72 | each | ¥4,320 | — | |
Bouillon | 15 | g | ¥75 | — | |
black pepper | 8 | g | ¥19 | — | |
salt | 50 | g | ¥7 | — | |
rosemary | 4 | g | ¥16 | — | |
dried thyme | 4 | g | ¥28 | — | |
redwine | 750 | ml | ¥1,800 | — | |
tomatoes canned | 2.5 | kg | ¥1,025 | — | |
celery | 0.5 | kg | ¥440 | — | |
carrot | 1 | kg | ¥370 | — | |
garlic powder | 7 | g | ¥42 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
| Total batch cost | ¥8,892 | ||||
| Cost per unit | ¥123 | ||||
| Suggested retail (30% food cost) | ¥412 | ||||