PASTA

KALDERET
ITEM NAME
A AL PASTA

YIELD 5 servings
Ingredients Quantity Unit Price Unit Amount
Beef 300.00 gms 372.00 kilo 111.60
beef broth
red bell pepper 500.00 grms 85.00 kilo 42.50
ground bell pepper 500.00 grms 120.00 kilo 60.00
tomato sauce 650.00 gms 102.00 kilo 66.30
potatoes 300.00 gms 148.00 kilo 44.40
carrots 300.00 gms 80.00 kilo 24.00
garlic 30.00 gms 100.00 kilo 3.00
red onion 250.00 gms 120.00 kilo 30.00
cooking oil 55.00 ml 105.00 liter 5.78
salt 15.00 gms 28.75 kilo 0.43
black pepper 15.00 gms 100.00 kilo 1.50
Barilla/Llinguine
Spaghetti 350.00 gms 155.00 kilo 15.50
Total Cost 405.01
Cost per Serving 81.00

PROCEDURE:
1. Saute garlic and red onion in oil until fragrant.
2. Cook and brown beef in the pan
3. add bell peppers, potatoes, and carrots. Saute briefly
4. Pour in tomato sauce and beef broth. Mix well.
5. add salt and black pepper.
6. Simmer until vegetables are tender and flavors mixed.
7. Cook Linguine Pasta for 8-10 mins. Plate cooked pasta, pour kaldereta sauce over it.

ITEM NAME FILIINO

SPAGHETT
 I

YIELD 4 servings
Ingredients Quantity Unit Price Unit Amount
fiesta spaghetti 400 gms 110.00 kilo 93.00
ground pork 300 grm 232.00 kilo 69.60
hotdog 100 grms 209.00 kilo 20.90
spaghetti sauce filipino
style 660 grms 101.00 kilo 66.66
eden cheese 80 gms 353.75 kilo 28.30
onion 177 gms 120.00 kilo 21.24
garlic 15 gms 100.00 kilo 1.50
salt 15 gms 28.75 kilo 0.43
cooking oil 30 ml 105.00 liter 3.15
Total Cost 304.78
Cost per Serving 76.20

PROCEDURE:
1. Heat the oil. Saute garlic and onion until golden brown. Add ground pork and sliced
hotdogs. Cook until pork is brown.
2. Pour Filipino style spaghetti sauce into the pan. Mix well, use eden cheese. Stir and
melted.
3. Sprinkle salt to taste. Stir to combine.
4. let the sauce simmer until it thickness.
5. Cook Linguine pasta for 8-10 mins. Mix the cooked pasta with the prepared spaghetti
sauce.

PASTA
DE
ITEM NAME
KARE-
KARE

YIELD 3 servings
Ingredients Quantity Unit Price Unit Amount
Beef 250 gms 372.00 kilo 93.00
Bok Choy 200 grm 59.00 kilo 11.80
string beans 125 grms 100.00 kilo 12.50
 eggplant 250 grms 77.00 kilo 19.25
peanut butter 170 gms 179.50 kilo 30.52
ground peanut 125 gms 250.00 kilo 31.25
annatto seeds 15 gms 150.00 kilo 2.25
shrimp paste 30 gms 198.00 kilo 5.94
garlic 20 gms 100.00 kilo 2.00
onion 20 gms 120.00 kilo 2.40
cooking oil 60 ml 105.00 kilo 6.30
salt 15 gms 28.75 kilo 0.43
black pepper 15 gms 100.00 kilo 1.50
Barilla/Llinguine Spaghetti 250 gms 155.00 kilo 15.50
Total Cost 234.64
Cost per Serving 78.21

PROCEDURE:
1. Heat oil, add annatto seeds, strain the orange-colored oil.
2. Saute garlic and onions in annatto oil until golden brown and fragrant.
3. Brown beef in the pot. Mix peanut butter, ground peanuts, and water for a smooth
consistency. Add to the pot.
4. Stir in shrimp paste for extra flavor. Season with salt and pepper.
5. let it simmer until beef is tender and flavors blend.
6. If it is desired, add bok choy, string beans, and eggplant. Simmer until cooked but crisp.
7. Cook Linguine Pasta for 8-10 mins. Plate cooked pasta, pour kare-kare sauce over it,
and serve with shrimp paste on the side.

CREAMY
CHEESE
ITEM NAME
ETAG
CARBONARA
YIELD 5 servings
Ingredients Quantity Unit Price Unit Amount
carbonara pasta 300 gms 155.00 kilo 46.50
bacon strip 250 grm 382.00 kilo 95.50
butter 25 grms 300.00 kilo 7.50
mushroom 70 grms 185.00 kilo 12.95
cream of mushroom 65 gms 255.00 ml 16.58
spinach leaves 25 gms 198.00 kilo 4.95
all purpose cream 200 gms 247.00 ml 49.40
parmesan cheese 140 gms 222.00 gms 31.08
quick melt cheese 200 gms 350.00 kilo 70.00
evaporated milk 240 gms 63.00 ml 15.12
etag 140 ml 800.00 kilo 112.00
all purpose flour 25 gms 107.50 kilo 2.69
 red onion 100 gms 120.00 kilo 12.00
garlic 30 gms 100.00 kilo 3.00
salt 15 gms 28.75 kilo 0.43
black pepper 15 gms 120.00 kilo 12.00
Total Cost 491.69
Cost per Serving 98.34

PROCEDURE:
1. Saute bacon, red onion, and garlic in butter until golden brown. Add mushrooms and
spinach, cook until wilted.
2. to make a cream base, sprinkle flour over the mixture. Stir until flour is cooked. Pour
cream of mushroom, all purpose cream and evaporated milk.
add grated parmesan cheese, quick melt, and stir until melted all the cheese.
4. Mix Etag for a unique smoky flavo. Sprinkle salt and black pepper. Stir to taste.
5. cook barilla/linguine pasta for 8-10 mins.
6. Mix the cooked pasta with the prepared Carbonara Sauce.

SISIG
ITEM NAME
PASTA

YIELD 4 servings
Ingredients Quantity Unit Price Unit Amount
carbonara pasta 400 gms 115.00 kilo 46.00
pork belly 300 grm 328.00 kilo 98.40
butter 40 grms 300.00 kilo 12.00
red chili pepper (cayenne) 20 grms 100.00 kilo 2.00
soy sauce 80 gms 56.25 kilo 4.50
lemon juice 80 gms 130.00 kilo 10.40
mayonnaise 30 gms 450.75 kilo 13.52
onion 40 gms 120.00 kilo 4.80
Total Cost 191.62
Cost per Serving 47.91
PROCEDURE:
1. Saute pork belly and onion in butter until pork in cooked and onion is golden brown.
Add chopped red chili pepper for spice.
2. in a bowl, mix soy sauce, lemon juice, egg, and mayonnaise.
3. pour the sauce base over the pork mixed well.
4. cook linguine pasta for 8-10 mins. Mix the cooked linguine spaghetti with the prepared
spicy sisig sauce.

PASTA
PUTTANESCA
ITEM NAME
(TINAPANG
BANGUS)
YIELD 4 servings
Ingredients Quantity Unit Price Unit Amount
pasta linuine 300 gms 155.00 kilo 93.00
tinapang bangus 150 grm 200.00 kilo 30.00
olive oil 30 ml 394.00 ml 11.82
tomatoes 400 grms 125.00 kilo 50.00
black olives 118 ml 325.00 kilo 38.35
capers 30 gms 493.50 kilo 14.81
anchovy 60 gms 133.50 kilo 8.01
onion 60 gms 120.00 kilo 7.20
garlic 30 gms 100.00 kilo 3.00
salt 15 ml 28.75 kilo 0.43
pepper 15 gms 120.00 kilo 1.80
Total Cost 258.42
Cost per Serving 64.60

PROCEDURE:
1. Flake tinapa into small pieces. In a pan, saute tinapang bangus, onion, garlic in olive oil
until fragrant.
2. Incorporate anchovy, capers, and sliced black olives and stir well.
3. add diced tomatoes to the mixture. Cook until tomatoes are softened.
4. Sprinkle salt and black pepper. Adjust to taste.
cook pasta Linguine for 8-10 mins.
6. Mix the cooked pasta with the prepared Tinapang Bangus Sauce. Then plated to serve.

ITEM NAME ADOBO

 PENNE
PASTA

YIELD 3 servings
Ingredients Quantity Unit Price Unit Amount
penne pasta 250 gms 119.00 kilo 29.75
chicken breast 250 grm 160.00 kilo 40.00
soy sauce 118 grms 46.00 ml 5.43
vinegar 59 grms 37.50 ml 2.21
bay leaf 5 gms 120.00 kilo 0.60
whole peppercorns 5 gms 100.00 kilo 0.50
onion 177 gms 120.00 kilo 21.24
garlic 120 gms 100.00 kilo 12.00
salt 15 gms 28.74 kilo 0.43
cooking oil 15 ml 105.00 ml 1.58
Total Cost 113.74
Cost per Serving 37.91

PROCEDURE:
1. Cube chicken breast. Mix soy sauce, vinegar, bay leaf, and whole peppercorns. Marinate
chicken in the mixture for at least 30 mins.
2. in a pan, heat cooking oil. Saute onion and garlic until fragrant.
3. Add marinated chicken and cook until browned. Pour the marinade and let it simmer unti
the chicken is cooked.
4. Season with salt and pepper to tasta.
5. Cook penne pasta for 8-10 mins. Mix the cooked penne pasta with prepared chicken adobo.

TUNA
ITEM NAME PASTA
ALFREDO

YIELD 5 servings
Ingredients Quantity Unit Price Unit Amount
 fettucine pasra 500 gms 167.00 kilo 93.00
tuna 250 grm 204.00 kilo 51.00
olive oil 30 grms 394.00 kilo 11.82
heavy cream 500 ml 247.00 kilo 123.50
Parmesan Cheese gms 222.00 kilo 0.00
onion 40 gms 120.00 kilo 4.80
garlic 29 gms 100.00 kilo 2.90
salt 12 gms 28.75 kilo 0.35
Total Cost 287.37
Cost per Serving 57.47

PROCEDURE:
1. Heat olive oil in a pan. Sauté onion and garlic until soft. Heat olive oil in a pan. Sauté onion
and garlic until soft. Mix the flaked tuna. Cook for a few minutes.
2. Pour in heavy cream. Stir well. Gradually add Parmesan cheese, stirring until melted.
3. Sprinkle salt to taste. Adjust if needed.
4. Cook fettuccine pasta for 8-10 minutes. Mix the cooked fettuccine pasta with the prepared
Tuna Alfredo Pasta Sauce.

LINGUINE
ITEM NAME SHRIMP
SCAMPI

YIELD 2 servings
Ingredients Quantity Unit Price Unit Amount
linguine pasta 200 gms 117.00 gms 11.70
large shrimp 175 grm 500.00 gms 87.50
olive oil 30 grms 394.00 ml 11.82
parsley 16 grms 220.00 gms 3.52
lemon juice 25 gms 130.00 ml 3.25
dry white wine 16 gms 255.00 ml 4.08
parmesan cheese 125 gms 222.00 ml 27.75
garlic 15 gms 100.00 gms 1.50
salt 8 gms 28.75 gms 0.23
pepper 8 gms 145.00 gms 1.16
Total Cost 152.51
Cost per Serving 76.26
PROCEDURE:
1. In a pan, heat olive oil. Add the peeled shrimp and cook until pink.
2. Add chopped garlic and parsley to the shrimp. Sauté until aromatic.
3. Pour in dry white wine to deglaze the pan. Allow it to simmer.
4. Squeeze lemon juice into the pan. Stir well.
5. Cook linguine pasta for 8-10 minutes. Mix the cooked linguine with the prepared Linguine
Shrimp Scampi Sauce.
6. Sprinkle Parmesan cheese over the linguine and shrimp. Toss to melt the cheese. Sprinkle
salt and black pepper. Adjust to taste.

FILIPINO
STYLE
ITEM NAME
BAKED
MAC

YIELD 2 servings
Ingredients Quantity Unit Price Unit Amount
elbow macaroni 100 gms 160.00 kilo 16.00
ground pork 100 grm 232.00 kilo 23.20
carrots 50 grms 80.00 kilo 4.00
potato 50 grms 148.00 kilo 7.40
red bell pepper 30 gms 85.00 kilo 2.55
green bell pepper 30 gms 120.00 kilo 3.60
cheese 50 gms 510.00 gms 25.50
tomato sauce 180 gms 115.00 kilo 20.70
banana ketchup 30 gms 58.50 gms 1.76
onion 30 gms 120.00 kilo 3.60
garlic 10 gms 100.00 kilo 1.00
salt 7 gms 28.75 gms 0.20
pepper 5 gms 145.00 gms 0.73
cooking oil 10 ml 105.00 ml 10.50
Total Cost 120.73
Cost per Serving 60.37
PROCEDURE:
1. Dice carrots, potatoes, red bell peppers, green bell peppers, cheese, onion, and garlic. Add
diced carrots, potatoes, red bell peppers, and green bell peppers to the pan. Sauté until
vegetables are tender
2. Pour in tomato sauce and banana ketchup. Mix well. Add diced cheese to the mixture.
3. Stir until melted. Sprinkle salt and black pepper. Adjust to taste.
4. Cook elbow macaroni for 8-10 minutes. Mix the cooked elbow macaroni with the prepared
Filipino Style Macaroni Pasta Sauce.

RICE MEALS

MENUDO
ITEM NAME FRIED
RICE

YIELD 4 servings
Ingredients Quantity Unit Price Unit Amount
rice 250 gms 67.00 kilo 16.75
pork 220 grm 260.00 kilo 57.20
pork liver 125 grms 204.00 kilo 25.50
carrots 150 grms 80.00 kilo 12.00
eggs 100 gms 210.00 kilo 21.00
tomato sauce 450 gms 115.00 kilo 51.75
sugar 5 gms 80.00 kilo 0.40
potatoes 150 gms 148.00 kilo 22.20
soy sauce 80 ml 46.00 ml 3.68
cooking oil 15 ml 105.00 ml 1.58
salt 8 gms 28.75 kilo 0.23
pesto sauce 30 gms 897.50 gms 26.93
pepper 8 gms 100 pepper pepper
Total Cost 239.21
Cost per Serving 59.80
PROCEDURE:
1. Wash rice before cooking for at least 2-3 times. Cook rice and let it cool. Heat oil in a large
pan over medium heat.
2. Add onions and garlic and sauté until translucent and fragrance.
3. Add seasonings to taste. Stir cook rice and ensure to combine it well.
4. In a large pot, heat oil over medium heat. Add onion and garlic. Sauté until translucent and
fragrant.
5. Add pork to the pot. Cook until brown all sides. Pour tomato Sauce, soy sauce, sugar and
cook until softened.
6. Cover the pot and let it simmer for about an hour or until the pork is tender. Add potatoes
and carrots to the pot. Simmer until the vegetables are cooked for about 20minutes.
7. Season with salt and pepper to taste. Serve hot with fried rice.

LUMPIA
ITEM NAME FRIED
RICE

YIELD 4 servings
Ingredients Quantity Unit Price Unit Amount
rice 250 gms 67.00 gms 16.75
groun pork 200 grm 260.00 gms 52.00
eggs 200 grms 210.00 gms 42.00
lumpia wrapper 200 grms 57.00 gms 11.40
salt 5 gms 28.75 gms 0.14
black pepper 5 gms 100.00 gms 0.50
carrots 80 gms 80.00 gms 6.40
red bell pepper 60 gms 85.00 gms 5.10
vegetable oil 0 ml 110.00 ml 0.00
onion 50 gms 120.00 gms 6.00
garlic 70 gms 100.00 gms 7.00
soy sauce 30 ml 46.00 ml 1.38
oyster sauce 15 ml 181.00 ml 2.72
 pesto sauce 30 ml 897.50 ml 26.93
Total Cost 178.31
Cost per Serving 44.58

PROCEDURE:
1. Wash rice before cooking for at least 2-3 times. Cook rice and let it cool.
2. Heat oil in a large pan over medium heat. Add onions and garlic and sauté until translucent
and fragrance.
3. Heat oil over medium heat. Saute garlic and onions until translucent. Agg ground pork and
cook until brown
4. Add seasonings to taste. Stir cook rice and ensure to combine it well.
5. Heat oil over medium heat. Saute garlic and onions until translucent. Add ground pork and
cook until brown. Then add vegetables.
6. Season the mixtures with soy sauce, pepper, and oyster sauce. Take lumpia wrappers and
put mixture filling.
7. Seal the edge with water or cornstarch or egg. Heat oil and deep fry it. Then serve!

BAGNET
KARE-
ITEM NAME KARE
FRIED
RICE

YIELD 5 servings
Ingredients Quantity Unit Price Unit Amount
beef 400 gms 372.00 kilo 150.80
rice 300 grm 70.00 gms 21.00
string beans 250 grms 55.00 gms 13.75
eggplant 150 grms 55.20 gms 8.28
peanut butter 40 gms 239.00 gms 9.59
annatto powder 15 gms 150.00 gms 2.25
onion 40 gms 120.00 gms 4.80
garlic 20 gms 100.00 gms 2.00
ginger 20 gms 65.00 gms 1.30
bagoong 250 gms 80.00 ml 20.00
vegetable oil 30 ml 110.00 ml 3.30
bay leaves 3 gms 150.00 gms 0.45
 black pepper 15 gms 100.00 gms 1.50
pechay 200 gms 100.00 gms 20.00
pesto sauce 30 ml 897.50 ml 89.75
Total Cost 348.77
Cost per Serving 69.75

PROCEDURE:
1. Wash rice before cooking for at least 2-3 times. Cook rice and let it cool.
2. Heat oil in a large pan over medium heat. Add onions and garlic and sauté until translucent
and fragrance.
3. Add seasonings to taste. Stir cook rice and ensure to combine it well.
4. Wash the string beans and trim the ends. Cut them into 2-inch pieces. Wash the eggplant
and cut it into bite-sized cubes. Separate the leaves of the pechay. Slice the onion, garlic, and
ginger.
5. Heat vegetable oil in a frying pan over medium heat. Add the bagnet pieces and fry until
they are crispy and golden brown on all sides. Remove them from the pan and set them aside
on a paper towel-lined plate to drain excess oil.
6. Dissolve the annatto powder in water to make annatto oil. Set it aside.
7. In a large pot, heat vegetable oil over medium heat. Sauté the onion, garlic, and ginger until
fragrant. Add the string beans and eggplant to the pot. Stir-fry for a few minutes until they
start to soften.
8. Pour enough water into the pot to cover the vegetables. Add the bay leaves and black pepper
to the pot. Let the mixture simmer until the vegetables are tender.
9. In a small bowl, mix the peanut butter with a ladle of the broth from the pot until
smooth.Pour the peanut butter mixture back into the pot and stir well. Simmer for a few more
minutes until the sauce thickens.
10. Arrange the crispy bagnet on top of the cooked vegetables.

PINAKBET
ITEM NAME
FRIED RICE

YIELD 5 servings
Ingredients Quantity Unit Price Unit Amount
liempo 750 gms 345.00 kilo 258.75
vegetable oil 500 grm 110.00 kilo 55.00
onion 75 grms 120.00 kilo 9.00
ginger 15 grms 65.00 kilo 0.98
garlic 20 gms 100.00 kilo 2.00
tomatoes 100 gms 69.00 kilo 6.90
bagoong 105 gms 80.00 kilo 8.40
 squash 100 gms 46.00 kilo 4.60
eggplant 85 gms 55.00 kilo 4.68
sitaw 100 gms 55.00 kilo 5.50
ampalaya 50 ml 70.00 kilo 3.50
bay leaves 3 gms 120.00 kilo 0.36
pesto sauce 30 ml 897.50 ml 89.75
black pepper 10 gms 100.00 kilo 1.00
salt 20 gms 28.75 kilo 2.88
Total Cost 453.29
Cost per Serving 90.657

PROCEDURE:
1. Wash rice before cooking for at least 2-3 times. Cook rice and let it cool.
2. Heat oil in a large pan over medium heat. Add onions and garlic and sauté until translucent
and fragrance.
3. Add seasonings to tastes. Stir cook rice and ensure to combine it well.
4. Cut the squash and eggplant into bite-sized pieces. Slice the sitaw into 2-3-inch lengths.
Remove the seeds from the ampalaya and slice it into thin strips. Chop the onion, ginger,
garlic, and tomatoes.
5. Heat vegetable oil in a large pan or wok over medium heat. Add the liempo (pork belly) to
the pan and cook until browned and slightly crispy on the edges. Remove from the pan and set
aside
6. In the same pan, add a bit more oil if needed, then saute the garlic, ginger, and onion until
aromatic and translucent. Add the tomatoes to the pan and cook until they start to soften.
7. Put the fish paste (bagoong) into the pan and stir-fry for a minute or two to release its flavor.
Return the cooked liempo (pork belly) back to the pan. Add the squash, eggplant, sitaw, and
ampalaya to the pan, stirring gently to combine with the other ingredients.
8. Pour in enough water to partially cover the vegetables. Add bay leaves, black pepper, and a
pinch of salt to taste. Cover the pan and let the pinkabet simmer over medium heat until the
vegetables are tender but not mushy, stirring occasionally. This usually takes about 10-15
minutes.
9. Once the vegetables are cooked, taste the dish and adjust the seasoning if needed.

BONELESS
ITEM NAME BANGUS
FRIED RICE

YIELD 4 servings
Ingredients Quantity Unit Price Unit Amount
olive oil 88 ml 394.00 ml 34.67
 garlic 14 grm 100.00 gms 1.40
onion 28 grms 120.00 gms 3.36
carrot 75 grms 80.00 gms 6.00
green peas 75 gms 150.00 gms 11.25
boneless bangus 183 gms 170.00 gms 31.11
red rice 400 gms 79.00 gms 31.60
salt 5 gms 28.75 gms 0.14
pesto sauce 30 gms 897.50 gms 26.93
Total Cost 146.46
Cost per Serving 36.61

PROCEDURE:
1. Wash rice before cooking for at least 2-3 times. Cook rice and let it cool.
2. Heat oil in a large pan over medium heat. Add onions and garlic and sauté until translucent
and fragrance.
3. Add seasonings to taste. Stir cook rice and ensure to combine it well.
4. Heat cooking oil in a large wok over medium heat. Add garlic and onions to the wok. Sauté
until fragrant and translucent.
5. Add the flaked boneless bangus to the wok and stir-fry for a few minutes until heated
through.Push the bangus to one side of the wok and crack eggs into the empty space. Scramble
the eggs until fully cooked.
6. Mix the eggs with the bangus in the wok. Add sliced bell peppers and frozen mixed
vegetables to the skillet. Stir-fry until the vegetables are tender. Add cooked rice to the skillet,
breaking up any clumps with a spatula.
7. Drizzle soy sauce and fish sauce (if using) over the rice. Season with salt and pepper to
taste. Continue stir-frying the rice until it is heated through and well combined with the other
ingredients.
8. Remove the skillet from heat and garnish the fried rice with chopped green onions. Serve
hot and enjoy your boneless bangus fried rice
 BREAD AND PASTRY

ITEM NAME FOCACCIA BREAD

YIELD 3
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
All-purpose flour 313 gms 107.00 gms 33.49
Yeast 4 gms 90.00 gms 0.36
Salt 3 gms 59.00 gms 0.18
Sugar 3 gms 87.00 gms 0.26
Garlic powder 3 gms 210.00 gms 0.63
Dried oregano 3 gms 210.00 gms 0.63
Basil 2 gms 149.00 gms 0.30
Ground pepper 2 gms 45.00 gms 0.09
Vegetable oil 7 ml 172.00 ml 1.20
Olive oil 14 ml 394.00 ml 5.52
Mozzarella cheese 25 gms 147.50 gms 3.69
Parmesan cheese 7 gms 212.00 gms 1.48
TOTAL COST 47.83

COST PER SERVING 15.94

PROCEDURES:
1. Combine the APF, sugar, yeast, salt and seasoning in a bowl.
2. Stir in the water, add garlic powder, dried oregano and oil to make the dough.
3. Knead the dough until smooth and elastic.
4. Let the dough rise.
5. Punch down the dough to remove excess air. Prepare baking sheet.
6. Form into a rectangular, brush with olive oil, and sprinkle with cheese.
 ITEM NAME CHICKEN SAUSAGE ROLL
YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Chicken 500 gms 170.00 gms 85.00
Onion 70 gms 28.00 gms 1.96
Carrot 61 gms 38.00 gms 2.32
Garlic 6 gms 44.00 gms 0.26
Egg 106 gms 230.00 gms 24.38
Breadcrumbs 187 gms 149.00 gms 27.86
Dried mixed herbs 14 gms 225.00 gms 3.15
Barbeque sauce 29 ml 150.00 ml 4.35
Puff pastry 24 gms 390.00 gms 9.36
Sesame seeds 14 gms 75.00 gms 1.05
TOTAL COST 159.70

COST PER SERVING 39.92

PROCEDURES:
1. Add all the ingredients for fillings in a large bowl. Mix until combined.
2. place a piece on a floured bend, cut into inches off the end.
3. Take the pieces of pastry and cut out with cookie cutters.
4. Sausage rolls sitting on a line baking tray. Chill for 30mins.
5. Bake sausage rolls for 30-40mins until its cooked and golden brown.
 ITEM NAME PIROSHKI
YIELD 5
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Olive oil 15 ml 394.00 ml 5.91
Butter 10 gms 430.00 gms 4.30
Onion 500 gms 128.00 gms 64.00
Garlic 14 gms 157.00 gms 2.20
Ground Beef 300 gms 304.00 gms 91.20
Cabbage 400 gms 140.00 gms 56.00
Carrot 60 gms 110.00 gms 6.60
Paprika 6 gms 226.00 gms 1.36
Red wine vinegar 10 ml 195.00 ml 1.95
Flour 450 gms 173.00 gms 77.85
Salt 6 gms 25.00 gms 0.15
Yeast 12 gms 239.00 gms 2.87
Vegetable oil 22 ml 143.00 ml 3.15
TOTAL COST 317.53

COST PER SERVING 63.51

PROCEDURES:
For Dough: Flour, yeast, sugar, salt, egg beaten for the egg wash
1. Pre heat the oven to 350F with a baking sheet and parchment paper, lightly grease oil and
set aside.
For the fillings:
1. Combine all ingredients in a pot, then let it boil. When boiling add all vegetables needed and
boil it in a few minutes.
2. Place a medium sauté pan over medium high heat. Add oil, sauté onion and garlic until
translucent.
3. Remove from the heat and let it cool.
4. In a large mixing bowl, add all the mixtures and seasonings, mix well and set aside.
5. On the dough roll out one into inch for a circle. Place and scoop filling and put in the middle
of the dough.
6. Using a pastry brush, lightly brush the dough with egg yolk.
7. Place it in oven for about 25mins. Wait until golden brown to serve.
 ITEM NAME COCONUT CREAM PIE PUFF
YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Egg yolk 95 gms 220.00 gms 20.90
Coconut milk 240 ml 144.00 ml 34.56
Sugar 150 gms 90.00 gms 13.50
Cornstarch 40 gms 120.00 gms 4.80
Sweetened coconut
flakes 100 gms 485.00 gms 48.50
Vanilla 5 ml 270.00 ml 1.35
Unsalted butter 115 gms 455.00 gms 52.33
Coconut milk 120 ml 144.00 ml 17.28
Flour 125 gms 94.00 gms 11.75
Egg 160 gms 220.00 gms 35.20
TOTAL COST 240.17

COST PER SERVING 60.04

PROCEDURES:
1. Pre heat the oven to 400F.
2. To make cream filling whish together egg yolks, coconut milk, in a medium saucepan over
medium low heat.
3. Once combined, add sugar and cornstarch, stirring constantly until the mixture thickens and
comes to a light boil.
4. Remove from the heat and mix coconut and vanilla. Cover with clin wrap and chill at least
2hours.
5. Bake the dough for 15mins, then put a filling inside the dough.
 ITEM NAME MEATLOAF MUFFINS
YIELD 5
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Olive oil 14 ml 394.00 ml 5.52
Onion 236 gms 120.00 gms 28.32
Garlic 5 gms 100.00 gms 0.50
Ketchup 236 ml 66.00 ml 15.58
Ground Beef 680 gms 380.00 gms 258.40
Breadcrumbs 113 gms 139.50 gms 15.76
Egg 70 gms 210.00 gms 14.70
Worcestershire sauce 5 gms 297.00 gms 1.49
Salt 3 gms 28.75 gms 0.09
Ground pepper 3 gms 200.00 gms 0.60
Dried Oregano 3 gms 210.00 gms 0.63
Dried Thyme 3 gms 235.00 gms 0.71
TOTAL COST 342.28
COST PER SERVING 68.46

PRECEDURES:
1. Preheat the oven to 350°F. Spray a cup muffin pans with cooking spray or grease with melted
butter. Set it aside.
2. In a large skillet heat 1 tbsp of olive oil. Add the onion and cook for 5 minutes until softened
and translucent. Add the garlic and sauté for another 30 seconds or until aromatic.
3. In a bowl add the cooked onion and garlic, the beef, breadcrumbs, ketchup, Worcestershire
sauce, egg, oregano, salt and pepper. Mix until well combined.
4. Divide the mixture equally into the muffin cups.
5. Top each meatloaf with a bit of the leftover ketchup. Transfer the muffin pan to the oven and
bake for 25 minutes or until cooked through. The internal temperature of the muffins should
reach 160°F when cooked through.
6. Cool and Serve: Let the muffins rest for about 5 minutes and serve with mashed potatoes and
steamed veggies.
 APPETIZERS

ITEM NAME ITALIAN PINWHEELS

YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Tortilla 122 gms 230 gms 28.06
Salami 250 gms 314.8 gms 78.70
Pepperoni 200 gms 263 gms 52.60
Red pepper 45 gms 85 gms 3.83
Cream Cheese 250 gms 169.75 gms 42.44
Romaine lettuce 600 gms 250 gms 150.00
Black pepper 5 gms 100 gms 0.50
TOTAL COST 356.12

COST PER SERVING 89.03

PROCEDURE:
1. In a small bowl mix cream cheese with Italian seasoning with garlic powder until combined.
2. Season with salt and pepper to taste.
3. Spread a thin layer of cream cheese mixture on flour tortilla.
4. Then slices of salami, slices of pepperoni and slices of pepperoni.
5. Top pepperoni with some sliced roasted red peppers and lettuce.
6. Tightly roll up tortilla and wrap in plastic wrap.
7. Repeat until all tortillas are rolled up
8. Place in the refrigerator for a few hours or overnight.
9. When ready to serve cut off ends and cut into slices.
 ITEM NAME PIZZA BITES
YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Pepperoni 100 gms 263.00 gms 26.30
All-purpose Flour 150 gms 107.00 gms 16.05
Baking powder 10 gms 217.50 gms 2.18
Cheddar Cheese 250 gms 287.00 gms 71.75
Olive Oil 1 ml 394.00 ml 0.39
Whole Milk 200 ml 190.00 ml 38.00
Tomato Sauce 150 ml 102.00 ml 15.30
Instant Yeast 10 gms 264.00 gms 2.64
Salt 4 gms 28.75 gms 0.12
TOTAL COST 172.72

COST PER SERVING 43.18

PROCEDURE:
1. Pre heat the oven to the temperature that is specified on the pizza dough
2. Roll out pizza dough divide the pizza dough in a small portion.
3. Flatten each portion of dough into a small circle.
4. Spread a small amount of pizza sauce onto the dough.
5. Add pizza toppings, pepperoni, cheese etc.
6. Place the pizza bites on the baking sheet.
7. Bake in the pre-heated oven.
8. Remove the pizza from the oven and let it cool slightly before serving.
 ITEM NAME AUTUMN FRITTO MISTO
YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Cauliflower 250 gms 200.00 gms 50.00
Vegetable oil 500 ml 110.00 ml 55.00
All Purpose Flour 250 gms 107.00 gms 26.75
Soda 117 ml 67.50 ml 7.90
White wine 118 ml 286.00 ml 33.75
Egg 50 gms 210.00 gms 10.50
Zucchini 100 gms 350.00 gms 35.00
Baby Bella mushroom 75 gms 227.00 gms 17.03
Red apple 150 gms 160.00 gms 24.00
TOTAL COST 259.92

COST PER SERVING 64.98

PROCEDURE:
1. Heat oil in a deep fryer over medium heat.
2. In a bowl, whisk together All-purpose flour, and seasonings.
3. Dredge the assorted vegetables in a flour mixture.
4. Fry the vegetables until golden brown then serve.
 ITEM NAME BRUSCHETTA
YIELD 5
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Olive Oil 48 ml 394.00 ml 18.91
Garlic 3 gms 100.00 gms 0.30
Tomato 300 gms 69.00 gms 20.70
Kosher Salt 5 gms 28.75 gms 0.14
Basil 48 gms 150.00 gms 7.20
Black pepper 5 gms 100.00 gms 0.50
Balsamic Vinegar 30 ml 200.00 ml 6.00
Baguette 250 gms 55.00 gms 13.75
TOTAL COST 67.51

COST PER
SERVING 13.50

PROCEDURE:
1. Pre heat the oven 180-degree C.
2. Arrange all the ingredients then proceed to the baking.
3. Mix all the ingredients then toast the bread and drizzle olive oil.
4. Allow toasted bread to cool slightly before serving.
 ITEM NAME ANTIPASTO SKEWERS
YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Grapes 300 gms 260.00 gms 78.00
Mozzarella
Cheese Balls 200 gms 300.00 gms 60.00
Salami 250 gms 314.80 gms 78.70
Black Olives 100 gms 325.00 gms 32.50
Wooden Skewers 10 pcs 23.50 pcs 0.24
Cherry tomatoes 170 gms 30.00 gms 5.10
TOTAL COST 254.54

COST PER SERVING 63.63

PROCEDURE:
1. Begin assembling the skewers by threading a cherry tomato.
2. Follow with mozzarella cheese balls, folded slice of salami, marinated oil and basil.
3. Arrange the assembled antipasto skewers for easy handling.
4. Serve the antipasto skewers.
 SANDWICH

ITEM NAME CHICKEN PARMESAN SANDWICH

YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Chicken Breast 375 gms 200.00 gms 75.00
Flour 94 gms 107.00 gms 10.06
Eggs 200 gms 210.00 gms 42.00
Breadcrumbs 188 gms 139.50 gms 26.23
Salt 5 gms 28.75 gms 0.14
Black Pepper 5 gms 100.00 gms 0.50
Garlic powder 2 gms 210.00 gms 0.42
Vegetable Oil 768 ml 110.00 ml 84.48
Parmessan Cheese 100 gms 212.00 gms 21.20
Mozzarella 113 gms 147.50 gms 16.67
Bread 200 gms 84.00 gms 16.80
TOTAL COST 293.50

COST PER SERVING 73.37

PROCEDURE:
1. In a small bowl, combine breadcrumbs, garlic powder, onion powder, dried basil, salt,
pepper, and grated parmesan cheese. Transfer to a bowl
2. Whisk eggs and transfer to a second bowl.
3. Place flour in a third bowl.
4. Dredge chicken by dipping in the following order, flour, egg, breadcrumbs, egg,
breadcrumbs.
5. Heat oil in a pan on medium-high heat. Reduce heat to medium. Deep fry chicken for 3-4
minutes on each side until golden brown and no longer pink inside.
6. Place the cooked chicken on a rack over a cookie sheet. Top with sliced mozzarella cheese.
Broil for 3 minutes until the cheese is melted.
7. Ready the bread, and sprinkle with garlic and salt.
8. Toast it for 3-5 minutes, until it’s ready
ITEM NAME CLUBHOUSE SANDWICH
YIELD 5
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Chicken breast 400 gms 200.00 gms 80.00
Peppercorn 5 gms 120.00 gms 0.60
Paprika 7 gms 226.00 gms 1.58
Egg 200 gms 210.00 gms 42.00
Vegetable oil 30 ml 110.00 ml 3.30
Ham 300 gms 356.00 gms 106.80
Bread 400 gms 84.00 gms 33.60
Butter 60 gms 300.00 gms 18.00
Mayonnaise 60 gms 135.00 gms 8.10
TOTAL COST 293.98

COST PER SERVING 58.80

PROCEDURE:
1. Season chicken breast with peppercorn and paprika. Cook until thoroughly done, then slice
into thin pieces.
2. Cook the egg, scramble.
3. In a pan, heat vegetable oil. Sauté ham until slightly crispy on the edges.
4. Toast slices of bread to your liking.
5. Spread butter on one side of each bread slice.
6. Layer cooked chicken on a slice of bread. Add sautéed ham on top. Place the prepared egg on
the ham layer.
7. Spread mayonnaise on another slice of bread and place it mayo-side down on the egg layer.
8. Cut the sandwich into halves or quarters diagonally.
9. Secure layers with toothpicks if needed.
ITEM NAME WHITE PIZZA GRILLED CHEESE
YIELD 4
INGREDIENTS QUANTITY UNIT PRICE UNIT AMOUNT
Whole ricotta cheese 125 gms 480.00 gms 60.00
Extra virgin olive oil 5 ml 589.00 ml 2.95
Garlic 10 gms 100.00 gms 1.00
Fresh basil 8 gms 150.00 gms 1.20
Fesh Oregano 5 gms 250.00 gms 1.25
Parmesan cheese 125 gms 212.00 gms 26.50
Mozzarella 125 gms 147.50 gms 18.44
White bread 200 gms 84.00 gms 16.80
TOTAL COST 128.13

COST PER SERVING 32.03

PROCEDURE:
1. In a bowl, combine Ricotta Cheese, Extra Virgin Olive Oil, Garlic, Fresh Basil, and Fresh
Oregano.
2. Spread the Ricotta mixture on one side of each White Bread slice.
3. Sprinkle Parmesan Cheese and Mozzarella evenly on the Ricotta-covered side of the
bread.
4. Heat a pan over medium heat. Place the bread slices, cheese-side up, onto the heated
surface.
5. Once the cheese starts to melt and the bread turns golden brown, press the slices together
to form a sandwich.
6. Remove from heat and let it cool for a moment.
7. Cut the sandwich into halves or quarters.
ITEM NAME MUFFULETTA SANDWICH
YIELD 4
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Italian loaf bread 450 gms 138.50 gms 62.33
Parmesan cheese 65 gms 212.00 gms 13.78
Olive oil 79 ml 394.00 ml 31.13
Dried basil 15 gms 175.00 gms 2.63
Dried oregano 15 gms 210.00 gms 3.15
Black olives 8 gms 325.00 gms 2.60
Green olives 8 gms 228.00 gms 1.82
Ham 113 gms 356.00 gms 40.23
Provolone cheese 226 gms 426.00 gms 96.28
Mozzarella cheese 113 gms 147.50 gms 16.67
TOTAL COST 270.60

COST PER SERVING 67.65

PROCEDURES:
1. Cut the bread in half lengthwise. Put olive oil, Parmesan cheese, basil, and oregano on both
sides.
2. On the bottom part, add chopped black olives, chopped green olives, salami, ham, provolone
cheese, and mozzarella.
3. Put the top layer on and cut it into 4 servings
 DRINKS

ITEM NAME SODA IN CAN

YIELD 1
INGREDIENTS QTY UNIT PRICE UNIT AMOUNT
Soda 320 ml 35.00 ml 11.20
TOTAL COST 11.20

COST PER SERVING 11.20

ITEM NAME BOTTLED WATER

YIELD 1
INGREDIENTS QUANTITY UNIT PRICE UNIT AMOUNT
Water 500 ml 15 ml 7.50
TOTAL COST 7.50

COST PER SERVING 7.50

ITEM NAME CALAMANSI HONEY DRINK

YIELD 2
INGREDIENTS QUANTITY UNIT PRICE UNIT AMOUNT
Calamansi 250 gms 98 gms 24.50
Honey 45 gms 180 gms 8.10
Ice 100 gms 37 gms 3.70
Soda (Sprite) 237 ml 67.5 ml 16.00
Water 237 ml 72 ml 17.06
TOTAL COST 69.36

COST PER SERVING 34.68

PROCEDURE:
1. Squeeze the juice from Calamansi.
2. Add honey to the Calamansi juice. Stir well.
3. Put ice in a glass.
4. Pour the Calamansi and honey mixture over the ice.
5. Pour water into the glass and mix well.

ITEM NAME MANGO LEMON GRASS SPRITZER

YIELD 1
INGREDIENTS QUANTITY UNIT PRICE UNIT AMOUNT
Mango juice 180 ml 115 ml 20.70
Lemongrass syrup 30 gms 435 gms 13.05
Soda water 150 ml 25 ml 3.75
Ice 150 gms 37 gms 5.55
TOTAL COST 43.05

COST PER SERVING 43.05

PROCEDURE:
1. In a glass, pour mango juice.
2. Pour lemongrass syrup into the glass.
3. Add soda water to the glass
4. Put ice into the glass.
5. Stir the mixture well to blend the flavors.
ITEM NAME STRAWBERRY ITALIAN SODA
YIELD 4
INGREDIENTS QUANTITY UNIT PRICE UNIT AMOUNT
Strawberry 150 gms 150 gms 22.50
Water 250 ml 15.4 ml 3.85
Granulated Sugar 120 gms 81 gms 9.72
Lemon Juice 15 gms 105 gms 1.58
Soda Water 200 ml 25 ml 5.00
Heavy Cream 60 gms 385 gms 23.10
Whipped Cream 500 gms 228 gms 114.00
TOTAL COST 179.75
COST PER SERVING 44.94

PROCEDURE:
1. In a saucepan, combine water, granulated sugar, and strawberry.
2. Heat and stir until sugar dissolves. Let it cool.
3. Mix in lemon juice to the strawberry syrup. Stir well.
4. Pour the strawberry mixture into a glass with ice.
5. Add soda water to the glass.
6. Gently pour heavy cream over the soda mixture
7. Finish by adding a generous layer of whipped cream on top.

COMBO MEALS

COMBO MEAL 1
TOTAL RECIPE COST TOTAL
PASTA DE KARE-KARE ₱ 234.64 ÷ 3 ₱ 78.21
ITALIAN PINWHEELS ₱ 356.12 ÷ 4 ₱ 89.03
CALAMANSI HONEY ₱ 69.36 ÷ 2 ₱ 34.68
DRINK
Total: ₱ 201.92
Buffer Cost 10% ₱ 20.20
Labor Cost 30% ₱ 60.58
Overhead Cost 30% ₱ 60.58
CMU 30% ₱ 60.58
Total: ₱ 403.86
VAT 12% ₱ 48.46
Tentative SRP ₱ 452.32
SRP: ₱ 455.00
 COMBO MEAL 2
TOTAL RECIPE COST TOTAL
LUMPIA FRIED RICE ₱ 178.31÷ 4 ₱ 44.58
ANTIPASTO SKEWERS ₱ 254.54 ÷ 4 ₱ 63.64
STRAWBERRY ITALIAN ₱ 179.95 ÷ 4 ₱ 44.99
SODA
Total: ₱ 153.21
Buffer Cost 10% ₱ 15.32
Labor Cost 30% ₱ 45.96
Overhead Cost 30% ₱ 45.96
Cost Mark Up 30% ₱ 45.96
Total: ₱ 306.41
VAT 12% ₱ 36.78
Tentative SRP ₱ 343.19
SRP: ₱ 345.00

COMBO MEAL 3
TOTAL RECIPE COST TOTAL
BONELESS BANGUS ₱ 146.46 ÷ 4 ₱ 36.62
FRIED RICE
BRUSCHETTA ₱ 67.51 ÷ 5 ₱ 13.50
MANGO LEMON GRASS ₱ 43.05 ÷ 1 ₱ 43.05
SPRITZER
Total: ₱ 93.17
Buffer Cost 10% ₱ 9.32
Labor Cost 30% ₱ 27.95
Overhead Cost 30% ₱ 27.95
Cost Mark Up 30% ₱ 27.95
Total: ₱ 186.34
VAT 12% ₱ 22.36
Tentative SRP ₱ 208.70
SRP ₱ 210.00
COST AND PRICING

Proposed
Compute PRICE FINAL NET
FOOD Cost/ 10% Labor MarkUp d Selling PRICE1 with Competito Selling 12% SELLING FOOD
Food Item COST Yield Serving Buffer OH 30% 30% 30% Price 12% VAT r price VAT PRICE COST
MAIN DISH
PASTA
KALDERETA AL PASTA
405.01 5 81.00 8.10 24.30 24.30 24.3006 162.00 219.48 230.00 220.00 23.57 196.43 41%
FILIPINO STYLE SPAGHETTI
304.78 4 76.60 7.66 22.98 22.98 22.98 153.20 171.58 180.00 170.00 18.21 151.79 50%
PASTA DE KARE-KARE
234.64 3 79.62 7.96 23.89 23.89 23.886 159.24 178.35 185.00 175.00 18.75 156.25 53%
CREAMY CHEESE ETAG
491.69
CARBONARA
5 98.34 9.83 29.50 29.50 30.44 202.91 227.26 240.00 230.00 24.64 205.36 48%
SISIG PASTA 191.62 4 47.91 4.79 14.37 14.37 14.37 95.81 107.31 170.00 160.00 17.14 142.86 34%
PASTA PUTTANESCA258.42 4 80.39 8.04 24.12 24.12 24.12 160.78 180.07 195.00 180.00 19.29 160.71 50%
ADOBO PENNE PASTA
113.74 3 37.91 3.79 11.37 11.37 11.37 75.83 84.93 110.00 100.00 10.71 89.29 42%
TUNA PASTA ALFREDO
287.37 4 76.19 7.62 22.86 22.86 22.86 152.38 170.67 190.00 180.00 19.29 160.71 47%
LINGUINE SHRIMP SCAMPI
152.51 2 90.21 9.02 27.06 27.06 27.06 180.42 202.07 215.00 210.00 22.50 187.50 48%
FILIPINO STYLE BAKED
121.73
MAC 2 60.87 6.09 18.26 18.26 18.26 121.73 136.34 170.00 160.00 17.14 142.86 43%

RICE MEAL
MENUDO FRIED RICE239.21 4 59.80 5.98 17.94 17.94 17.94 119.61 133.96 155.00 150.00 16.07 133.93 45%
LUMPIA FRIED RICE 178.31 4 44.58 4.46 13.37 13.37 13.37 89.16 99.85 130.00 115.00 12.32 102.68 43%
BAGNET KARE-KARE348.77
FRIED RICE 5 69.75 6.98 20.93 20.93 20.93 139.51 156.25 175.00 165.00 17.68 147.32 47%
PINAKBET FRIED RICE
453.29 5 90.66 9.07 27.20 27.20 27.20 181.32 203.07 235.00 225.00 24.11 200.89 45%
BONELESS BANUS FRIED
146.46RICE 4 36.62 3.66 10.98 10.98 10.98 73.23 82.02 130.00 110.00 11.79 98.21 37%

Compute PRICE1 Proposed NET

FOOD 10% Labor MarkUp d Selling with 12% PRICE FINAL Selling SELLING FOOD
Food Item COST Yield Cost/ Serving Buffer OH 30% 30% 30% Price VAT Competitor price 12% VAT PRICE COST
BREAD & PASTRY
FOCACCIA BREAD 47.83 3.00 15.94 1.59 4.78 4.78 4.78 31.89 35.71 120.00 80.00 8.57 71.43 22%
CHICKEN SUASAGE
ROLL 159.70 4.00 39.92 3.99 11.98 11.98 11.98 79.85 89.43 200.00 180.00 19.29 160.71 25%
PIROSHKI 317.53 5.00 63.51 6.35 19.05 19.05 19.05 63.51 71.13 350.00 330.00 35.36 294.64 22%
COCONUT CREAM
PIE PUFF 240.17 4.00 60.04 6.00 18.01 18.01 18.01 120.08 134.49 270.00 250.00 26.79 223.21 27%
MEATLOAF
MUFFINS 342.40 5.00 68.48 6.85 20.54 20.54 20.54 136.96 153.40 400.00 380.00 40.71 339.29 20%

APPETIZERS
PIZZA BITES 172.72 4.00 25.42 2.54 7.63 7.63 7.63 50.84 56.94 200.00 180.00 19.29 160.71 16%
AUTUMN FRITTO
MISTO 259.92 4.00 64.98 6.50 19.49 19.49 19.49 129.96 145.56 300.00 270.00 28.93 241.07 27%
BRUSCHETTA 67.51 5.00 13.50 1.35 4.05 4.05 4.05 27.00 30.24 130.00 115.00 12.32 102.68 13%
ANTIPASTO
SKEWERS 254.54 4.00 63.63 6.36 19.09 19.09 19.09 127.26 142.53 300.00 260.00 27.86 232.14 27%

ITALIAN PINWHEELS 356.12 4.00 89.03 8.90 26.71 26.71 26.71 178.06 199.43 400.00 375.00 40.18 334.82 27%

SANDWICH
CHICKEN
PARMESAN
SANDWICH 293.50 4.00 73.38 7.34 22.01 22.01 22.01 146.75 164.36 320.00 300.00 32.14 267.86 27%
CLUBHOUSE
SANDWICH 293.98 5.00 58.80 5.88 17.64 17.64 17.64 117.60 131.71 320.00 300.00 32.14 267.86 22%
WHITE PIZZA
GRILLED CHEESE 128.13 4.00 32.03 3.20 9.61 9.61 9.61 64.06 71.75 150.00 130.00 13.93 116.07 28%
MUFFULETTA
SANDWICH 270.60 4.00 67.75 6.78 20.33 20.33 20.33 135.50 151.76 300.00 280.00 30.00 250.00 27%

DRINKS
BOTTLED WATER 7.50 1.00 7.50 0.75 2.25 2.25 2.25 15.00 16.80 20.00 15.00 1.61 13.39 56%
SODA IN CAN 11.20 1.00 11.20 1.12 3.36 3.36 3.36 22.40 25.09 30.00 25.00 2.68 22.32 50%
CALAMANSI HONEY
DRINK 69.36 2.00 34.68 3.47 10.40 10.40 10.40 69.36 77.68 80.00 70.00 7.50 62.50 55%
MANGO LEMON
GRASS SPRITZER 43.05 1.00 43.05 4.31 12.92 12.92 12.92 86.10 96.43 60.00 50.00 5.36 44.64 96%
STRAWBERRY
ITALIAN SODA 179.75 4.00 44.94 4.49 13.48 13.48 13.48 89.87 100.66 200.00 180.00 19.29 160.71 28%