Name of Article (Decription) Article Code UoM Rate/Unit *Add new items at the bottom

CHEESE GRATED MOZZARELLA 100 G 472

CHEESE ORANGE CHEDDAR 102 G 461
CHEESE AMUL PROCESS 103 G 8
CHEESE FETA 100 G 26.75
CHEESE PANEER 100 G 8
CHEESE AMUL PIZZA GRATED 100 G 268
CHEESE DICED MOZARELLA GO 100 G 250
CHEESE MOZARELLA SHREDDED 100 G 288
CHEESE AMUL SLICED 100 G 91.63
CHEESE CREAM 100 G 478
CHEESE EMMENTHAL 100 G 345
CHEESE PARMESAN 100 G 1162.5

8"BASE SF 101 EA 9
12"BASE SF 102 EA 12
PIZZA SAUCE SF 103 G 255

HERBS OREGANO DRIED 100 G 177.15

HERBS BASIL DRIED 100 G 190.48
HERBS RED CHILLI FLAKES 100 G 0.97
HERBS ROSEMARY DRIED 100 G 1.07
HERBS MAJORAM 100 G 128.41

SAUCE MAYONNAISE EGGLESS 100 G 117.2

SAUCE PESTO 100 G 212
SAUCE MUSTARD 100 G 64
SAUCE VKL MAKHANI 100 G 185
SAUCE VKL CHETTINAD 101 G 179.6
SAUCE VKL SEZHUVAN 100 G 510.02
SAUCE VKL CHILLI GARLIC 100 G 417
SAUCE SAMBAL OLEK 100 G 687.71
SAUCE SIRIRACHHA 100 G 546.87
SAUCE HOT SAUCE 100 G 687.71
SAUCE TABASCO 100 G 940
SAUCE KASMIRI CHILLI PASTE 100 G 190

BTLE&CAN JALAPENOS 100 G 236.48

BTLE&CAN BLACK OILIVES PITTED WHOLE 100 G 390
BTLE&CAN GREEN OLIVES PITTED WHOLE 100 G 155
BTLE&CAN GHERKINS 100 G 285
BTLE&CAN RED CHILLI 100 G 200
BTLE&CAN MUSHROOM 100 G 60
BTLE&CAN BABYCORN 100 G 20
BTLE&CAN AMERICAN CORN 100 G 5
BTLE&CAN PEELED TOMATO 100 G 180

VEG BASIL 100 G 120

VEG MINT LEAVES 100 G 50
VEG CORRIANDER LEAVES 100 G 30
VEG GREEN CHILLI 100 G 80
VEG GARLIC 100 G 150
VEG ONION 100 G 50
VEG TOMATO 100 G 50
VEG TOMATO CHERRY 100 G 120
VEG ZUCHHINI YELLOW 100 G 80
VEG ZUCHINI GREEN 100 G 80
VEG CAPSICUM GREEN 100 G 90
VEG CAPSICUM YELLOW 100 G 90
VEG CAPSICUM RED 100 G 90
VEG WHITE BUTTON MUSHROOM 100 G 65
VEG FRESH SWEET CORN 100 G 120
VEG BABY CORN 100 G 135
VEG POTATO 100 G 80
VEG BEETROOT 100 G 50
VEG LEMON 100 G 25
VEG CUCUMBER 100 G 30
VEG SPRINGONION 100 G 28

FLOUR ALL PURPOSE MAIDA 100 G 65

FLOUE WHEAT 100 G 90
FLOUE MULTI GRAIN 100 G 120
FLOUR MAIDA BLUEBIRD 100 G 110
FLOUR 00 PIZZA FLOUR 100 G 150
FLOUR SWIIS BAKE PIZZA 100 G 150
DRY STORE SEMOLINA 100 G 60
DRY STORE SUGAR G 90
DRY STORE SALT G 20

FATS&OILS OLIVE OIL 100 ML 400

FATS&OILS VEGETABLE OIL 100 ML 270
FATS&OILS BUTTER AMUL 100 ML 300
FATS&OILS GHEE 100 ML 670
FATS&OILS CANOLA OIL 100 ML 190

BAKERY DRY ACTIVE YEAST 100 G 600

BAKERY LIVE YEAST 100 G 150
BAKERY COMPRESSED YEAST 100 G 36
BAKERY BAKING SODA 100 G 70
BAKERY BAKING POWDER G

SEASONING AROMATIC POWDER 100 G 110

SEASONING PIZZA MIX DRY 100 G 38
SEASONING OREGANO DRY 100 G 145
SEASONING BASIL DRY 100 G 145
SEASONING GARLIC POWDER 100 G 22
SEASONING ONION POWDER 100 G 22
SEASONING RED SAUCE BASE 100 G 13
SEASONING WHITE SAUCE BASE 100 G 13
SEASONING LEMON CHILLI 100 G 12
SEASONING PIZZA HERBS 100 G 12
SEASONING OREGANO DRY 100 G 145
SEASONING BASIL DRY 100 G 145
SEASONING GARLIC POWDER 100 G 22
SEASONING ONION POWDER 100 G 22
SEASONING RED SAUCE BASE 100 G 13
SEASONING WHITE SAUCE BASE 100 G 13
SEASONING LEMON CHILLI 100 G 12
RO WATER 100 ML 20
SACHET OREGANO 100 EA 0.8
SACHET CHILLI FLAKES 100 EA 0.8
SACHET TOMATO KETCHUP 100 EA 0.9
SACHET SUGAR 100 EA 0.8
PAPER TISSUE 8X8 100 EA 0.4
BOX PIZZA 9" 100 EA 6
BOX PIZZA 11" 100 EA 8
BOX GARLIC BREAD 100 EA 8
CATEGORY PIZZA BASE MENU TYPE DELISH
DISH PIZZA NAME PIZZA BASE 8"
PORTIONS 8" PIZZA BASE ITEM CODE DEL01
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
FLOUR ALL PURPOSE MAIDA 100 950 G 65 61.75
DRY STORE SEMOLINA 100 50 G 60 3
RO WATER 100 550 ML 20 11
BAKERY LIVE YEAST 100 25 G 150 3.75
DRY STORE SUGAR 0 45 G 90 4.05
DRY STORE SALT 0 15 G 20 0.3
FATS&OILS VEGETABLE OIL 100 60 ML 270 16.2
Method of Preparation: TOTAL COST 100.05
1. Disolve yeast,sugar in luke water,allow yeast to raise. 10 mnts rest TOTAL YIELD GMS 1695.00
2. In a mixing bowl add flour,semolina,salt,sugar mix well ONE PC WEIGHT 140
3. Add water,oil,yeast mixture TOTAL PCS 12
4. Knead very well till become soft and shiny ONE PC COST 8.26
5. Apply oil and cover with cling film. Rest for 2 hrs in room temprature COST MARGIN 5.51%
6. Divide the dough in to 140GMs balls , place it in tray EST.SALES PRICE 150.00
7. Apply oil on top ,cover with cling film. Rest for 1 Hr more room temprature NET PROFIT 141.74
8. Store in fridge / Stretech to make bases
CATEGORY PIZZA BASE MENU TYPE DELISH
DISH PIZZA NAME PIZZA BASE 8"
PORTIONS 8" PIZZA BASE ITEM CODE DEL01
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
FLOUR ALL PURPOSE MAIDA 100 950 G 65 61.75
DRY STORE SEMOLINA 100 50 G 60 3
RO WATER 100 550 ML 20 11
BAKERY LIVE YEAST 100 25 G 150 3.75
DRY STORE SUGAR 0 45 G 90 4.05
DRY STORE SALT 0 15 G 20 0.3
FATS&OILS VEGETABLE OIL 100 60 ML 270 16.2
Method of Preparation: TOTAL COST 100.05
1. Disolve yeast,sugar in luke water,allow yeast to raise. 10 mnts rest TOTAL YIELD GMS 1695.00
2. In a mixing bowl add flour,semolina,salt,sugar mix well ONE PC WEIGHT 200
3. Add water,oil,yeast mixture TOTAL PCS 8
4. Knead very well till become soft and shiny ONE PC COST 11.81
5. Apply oil and cover with cling film. Rest for 2 hrs in room temprature COST MARGIN 7.87%
6. Divide the dough in to 200GMs balls , place it in tray EST.SALES PRICE 150.00
7. Apply oil on top ,cover with cling film. Rest for 1 Hr more room temprature NET PROFIT 138.19
8. Store in fridge / Stretech to make bases
CATEGORY PIZZA BASE MENU TYPE DELISH
DISH PIZZA NAME PIZZA BASE 8"
PORTIONS 8" PIZZA BASE ITEM CODE DEL01
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
BTLE&CAN PEELED TOMATO 100 1000 G 180 180
FATS&OILS OLIVE OIL 100 5 ML 400 2
SEASONING GARLIC POWDER 100 15 G 22 0.33
SEASONING AROMATIC POWDER 100 20 G 110 2.2
SEASONING PIZZA MIX DRY 100 10 G 38 0.38
DRY STORE SALT 0 10 G 20 0.2
SAUCE KASMIRI CHILLI PASTE 100 10 G 190 1.9
VEG BASIL 100 5G 120 0.6
Method of Preparation: TOTAL COST 187.61
1. Add all the peeled tomatoes to blender TOTAL YIELD GMS 1075.00
2. Add all the other ingrdients ONE PORTION GMS 60
3. Do pulse blend,Tomato needs to be bit chunky TOTAL PCS 18
4. Transfer to a airtight container, store in freezer / chiller ONE PORTION COST 10.47
COST MARGIN #DIV/0!
EST.SALES PRICE 0.00
NET PROFIT -10.47
CATEGORY TAKE AWAY MENU TYPE DELISH
DISH PIZZA NAME TWISTED MARGHERITA
PORTIONS 8" ITEM CODE DEL01
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
PRE COOKED 8"BASE SF 101 1 EA 9 9
PRE COOKED PIZZA SAUCE SF 103 30 G 255 7.65
CHEESE AMUL PIZZA GRATED 100 30 G 268 8.04
Halfed seaoned VEG TOMATO CHERRY 100 10 G 120 1.2
Wash,cleaned VEG BASIL 100 5G 120 0.6
Fine chopped VEG GREEN CHILLI 100 5G 80 0.4
Drizzle FATS&OILS OLIVE OIL 100 5 ML 400 2
SPRINKLE SEASONING PIZZA MIX DRY 100 5G 38 0.19
SACHET OREGANO 100 1 EA 0.8 0.8
BOX PIZZA 9" 100 1 EA 6 6
SACHET CHILLI FLAKES 100 1 EA 0.8 0.8
SACHET TOMATO KETCHUP 100 1 EA 0.9 0.9
PAPER TISSUE 8X8 100 1 EA 0.4 0.4
Method of Preparation: TOTAL COST 37.98
COST MARGIN 25.32%
EST.SALES PRICE 150.00
NET PROFIT 112.02
CATEGORY TAKE AWAY MENU TYPE DELISH
DISH PIZZA NAME DELISH-IOUSLY VEG
PORTIONS 8" ITEM CODE DEL02
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
PRE COOKED 8"BASE SF 101 1 EA 9 9
PRE COOKED PIZZA SAUCE SF 103 30 G 255 7.65
CHEESE AMUL PIZZA GRATED 100 30 G 268 8.04
FINE DICED VEG CAPSICUM GREEN 100 2G 90 0.18
FINE DICED VEG CAPSICUM YELLOW 100 2G 90 0.18
FINE DICED VEG CAPSICUM RED 100 2G 90 0.18
FINE DICED VEG WHITE BUTTON MUSHROOM 100 2G 65 0.13
DRAINED/WHOLE VEG FRESH SWEET CORN 100 4G 120 0.48
FINE DICED VEG BABY CORN 100 2G 135 0.27
FINE DICED VEG ONION 100 2G 50 0.1
WHOLE /SMASHED BTLE&CAN BLACK OILIVES PITTED WHOLE 100 5G 390 1.95
FEW /GARNISH VEG BASIL 100 1G 120 0.12
Drizzle FATS&OILS OLIVE OIL 100 5 ML 400 2
SPRINKLE SEASONING PIZZA MIX DRY 100 2G 38 0.076
SACHET OREGANO 100 1 EA 0.8 0.8
BOX PIZZA 9" 100 1 EA 6 6
SACHET CHILLI FLAKES 100 1 EA 0.8 0.8
SACHET TOMATO KETCHUP 100 1 EA 0.9 0.9
PAPER TISSUE 8X8 100 1 EA 0.4 0.4
Method of Preparation: TOTAL COST 39.256
COST MARGIN 26.17%
EST.SALES PRICE 150.00
NET PROFIT 110.744
CATEGORY TAKE AWAY MENU TYPE DELISH
DISH PIZZA NAME CHINA TOWN PANEER
PORTIONS 8" ITEM CODE DEL03
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
PRE COOKED 8"BASE SF 101 1 EA 9 9
PRE COOKED PIZZA SAUCE SF 103 30 G 255 7.65
CHEESE AMUL PIZZA GRATED 100 30 G 268 8.04
FINE DICE VEG CAPSICUM GREEN 100 2G 90 0.18
FINE DICE VEG CAPSICUM YELLOW 100 2G 90 0.18
FINE DICE VEG CAPSICUM RED 100 2G 90 0.18
FINE DICE CHEESE PANEER 100 20 G 8 0.16
TOSS SAUCE VKL SEZHUVAN 100 15 G 510.02 7.6503
FINE CHOP / GARNISH VEG SPRINGONION 100 2G 28 0.056
SPRINKLE SEASONING PIZZA MIX DRY 100 2G 38 0.076
SACHET OREGANO 100 1 EA 0.8 0.8
BOX PIZZA 9" 100 1 EA 6 6
SACHET CHILLI FLAKES 100 1 EA 0.8 0.8
SACHET TOMATO KETCHUP 100 1 EA 0.9 0.9
PAPER TISSUE 8X8 100 1 EA 0.4 0.4
Method of Preparation: TOTAL COST 42.0723
COST MARGIN 28.05%
EST.SALES PRICE 150.00
NET PROFIT 107.9277
CATEGORY TAKE AWAY MENU TYPE DELISH
DISH PIZZA NAME SIRIRACHHA
PORTIONS 8" ITEM CODE DEL04
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
PRE COOKED 8"BASE SF 101 1 EA 9 9
PRE COOKED PIZZA SAUCE SF 103 30 G 255 7.65
CHEESE AMUL PIZZA GRATED 100 30 G 268 8.04
FINE DICE VEG CAPSICUM GREEN 100 2G 90 0.18
FINE DICE VEG CAPSICUM YELLOW 100 2G 90 0.18
FINE DICE VEG CAPSICUM RED 100 2G 90 0.18
FINE DICE CHEESE PANEER 100 20 G 8 0.16
TOSS SAUCE SIRIRACHHA 100 15 G 546.87 8.20305
FINE CHOP / GARNISH VEG SPRINGONION 100 2G 28 0.056
SPRINKLE SEASONING PIZZA MIX DRY 100 2G 38 0.076
SACHET OREGANO 100 1 EA 0.8 0.8
BOX PIZZA 9" 100 1 EA 6 6
SACHET CHILLI FLAKES 100 1 EA 0.8 0.8
SACHET TOMATO KETCHUP 100 1 EA 0.9 0.9
PAPER TISSUE 8X8 100 1 EA 0.4 0.4
Method of Preparation: TOTAL COST 42.62505
COST MARGIN 28.42%
EST.SALES PRICE 150.00
NET PROFIT 107.37495
CATEGORY TAKE AWAY MENU TYPE DELISH
DISH PIZZA NAME JUNGLEE PANEER
PORTIONS 8" ITEM CODE DEL05
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
PRE COOKED 8"BASE SF 101 1 EA 9 9
PRE COOKED PIZZA SAUCE SF 103 30 G 255 7.65
CHEESE AMUL PIZZA GRATED 100 30 G 268 8.04
FINE DICE VEG CAPSICUM GREEN 100 2G 90 0.18
FINE DICE VEG CAPSICUM YELLOW 100 2G 90 0.18
FINE DICE VEG CAPSICUM RED 100 2G 90 0.18
FINE DICE CHEESE PANEER 100 20 G 8 0.16
TOSS SAUCE MAYONNAISE EGGLESS 100 15 G 117.2 1.758

FINE CHOP / GARNISH VEG SPRINGONION 100 2G 28 0.056

SPRINKLE SEASONING PIZZA MIX DRY 100 2G 38 0.076
SACHET OREGANO 100 1 EA 0.8 0.8
BOX PIZZA 9" 100 1 EA 6 6
SACHET CHILLI FLAKES 100 1 EA 0.8 0.8
SACHET TOMATO KETCHUP 100 1 EA 0.9 0.9
PAPER TISSUE 8X8 100 1 EA 0.4 0.4
Method of Preparation: TOTAL COST 36.18
COST MARGIN 24.12%
EST.SALES PRICE 150.00
NET PROFIT 113.82
CATEGORY TAKE AWAY MENU TYPE DELISH
DISH PIZZA NAME JUNGLEE PANEER
PORTIONS 8" ITEM CODE DEL05
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
PRE COOKED 8"BASE SF 101 1 EA 9 9
PRE COOKED PIZZA SAUCE SF 103 30 G 255 7.65
CHEESE AMUL PIZZA GRATED 100 30 G 268 8.04
FINE DICE VEG CAPSICUM GREEN 100 2G 90 0.18
FINE DICE VEG CAPSICUM YELLOW 100 2G 90 0.18
FINE DICE VEG CAPSICUM RED 100 2G 90 0.18
FINE DICE CHEESE PANEER 100 20 G 8 0.16
TOSS SAUCE VKL CHETTINAD 101 15 G 179.6 2.694
FINE CHOP / GARNISH VEG SPRINGONION 100 2G 28 0.056
SPRINKLE SEASONING PIZZA MIX DRY 100 2G 38 0.076
SACHET OREGANO 100 1 EA 0.8 0.8
BOX PIZZA 9" 100 1 EA 6 6
SACHET CHILLI FLAKES 100 1 EA 0.8 0.8
SACHET TOMATO KETCHUP 100 1 EA 0.9 0.9
PAPER TISSUE 8X8 100 1 EA 0.4 0.4
Method of Preparation: TOTAL COST 37.116
COST MARGIN 24.74%
EST.SALES PRICE 150.00
NET PROFIT 112.884
CATEGORY TAKE AWAY MENU TYPE DELISH
DISH PIZZA NAME CHILLI MUSHROOM
PORTIONS 8" ITEM CODE DEL05
PREPRATION ITEM NAME STORE CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
PRE COOKED 8"BASE SF 101 1 EA 9 9
PRE COOKED PIZZA SAUCE SF 103 30 G 255 7.65
CHEESE AMUL PIZZA GRATED 100 30 G 268 8.04
FINE DICE VEG CAPSICUM GREEN 100 2G 90 0.18
FINE DICE VEG CAPSICUM YELLOW 100 2G 90 0.18
FINE DICE VEG CAPSICUM RED 100 2G 90 0.18
FINE DICE VEG WHITE BUTTON MUSHROOM 100 20 G 65 1.3
TOSS SAUCE VKL CHILLI GARLIC 100 15 G 417 6.255
FINE CHOP / GARNISH VEG SPRINGONION 100 2G 28 0.056
SPRINKLE SEASONING PIZZA MIX DRY 100 2G 38 0.076
SACHET OREGANO 100 1 EA 0.8 0.8
BOX PIZZA 9" 100 1 EA 6 6
SACHET CHILLI FLAKES 100 1 EA 0.8 0.8
SACHET TOMATO KETCHUP 100 1 EA 0.9 0.9
PAPER TISSUE 8X8 100 1 EA 0.4 0.4
Method of Preparation: TOTAL COST 41.817
COST MARGIN 27.88%
EST.SALES PRICE 150.00
NET PROFIT 108.183