Ratatouille
v1CurrentFinished Product
Yield
~48 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
black pepper | 7 | g | ¥17 | — | |
salt | 50 | g | ¥7 | — | |
Sautee onion 70% | 2 | kg | ¥1,500 | — | |
basil fresh | 100 | g | ¥400 | — | |
tomato paste | 80 | g | ¥61 | — | |
garlic | 60 | g | ¥240 | — | |
tomatoes canned | 2.4 | kg | ¥984 | — | |
Bell Pepper | 12 | each | ¥2,640 | — | |
zucchini | 12 | each | ¥2,640 | — | |
Eggplant | 12 | each | ¥630 | — | |
| Total batch cost | ¥9,118 | ||||
| Cost per unit | ¥190 | ||||
| Suggested retail (30% food cost) | ¥633 | ||||