Gastronomie & Kostenrechner
Deckungsbeitrags- & Portionsrechner
Kalkulieren Sie Wareneinsatz (Food Cost), Deckungsbeitrag pro Portion und monatliche Erträge für Bar und Restaurant.
Food Cost / Portion
0.45€/ tapa
Tortilla total: 3.60€Gross Profit Margin
88.2%(11.8% FC)
✨ High profitabilityGross Profit / Pincho
3.35€/ venta
Price: 3.80€Est. Monthly Gross Profit
4181€/ mes
6 units/day1. Batch Specs & Yield
Portions per Tortilla:8 pinchos
4 (Cuartos)8 (Estándar Bar)12-16 (Catering)
Eggs per Tortilla:8 huevos
Raw Potatoes:800 g
Onions:200 g
Oil Absorbed / Used:80 ml
2. Wholesale Ingredient Costs
(0.20€/ud)
3. Pricing & Sales Volume
€
Tortillas Sold / Day:6 unidades (48 pinchos)
Operating Days / Month:26 días
💡 Suggested Prices by Target Margin:
Technical Cost Sheet
| Ingredient / Item | Quantity | Unit Price | Total Cost | % Share |
|---|---|---|---|---|
| Fresh Eggs | 8 uds | 0.200€/ud | 1.60€ | 44.4% |
| 🥔Potatoes | 800 g | 1.20€/kg | 0.96€ | 26.7% |
| 🧅Onion | 200 g | 1.10€/kg | 0.22€ | 6.1% |
| 🫒Olive Oil (absorbed) | 80 ml | 6.50€/L | 0.52€ | 14.4% |
| 🧂Salt & Consumables | 1 batch | 0.30€ | 0.30€ | 8.3% |
| TOTAL FOOD COST: | 1 tortilla | - | 3.60€ | 100.0% |
HACCP Food Safety Protocols
🛡️ Gold Pasteurization
Center core temperature at 70°C for 2 minutes or 63°C for 20 seconds.
⏱️ Ambient Serving Limit
Runny tortillas must never exceed 4 hours at ambient bar temperature.
🧊 Refrigerated Storage
Keep refrigerated under 8°C in display counter.
💼 Schwund- & Küchenoptimierung
Schäl- & Werkzeug-GuideWie man Kartoffelschwund und Ölverlust minimiert?
Präzisions-Y-Schäler senken den Schalenverlust auf 4 % (gegenüber 15 % mit Messern), und Feinmaschen-Siebe schonen das Frittieröl.