Ingredients
| Ingredient | Spec | Amt | Unit | Cost/Unit | Line Cost | Waste % | Adj. Cost |
|---|---|---|---|---|---|---|---|
| Ground Chuck 80/20 | Fresh, never frozen | 2.0 | lb | $4.29 | $8.58 | 2% | $8.75 |
| Brioche Buns | Martin's 4" | 4 | ea | $0.62 | $2.48 | 0% | $2.48 |
| American Cheese | Kraft singles | 8 | slice | $0.09 | $0.72 | 0% | $0.72 |
| Iceberg Lettuce | Shredded | 4 | oz | $0.12 | $0.48 | 15% | $0.56 |
| Tomato | 1/4" slice | 8 | slice | $0.08 | $0.64 | 10% | $0.71 |
| Red Onion | Thin rings | 2 | oz | $0.10 | $0.20 | 8% | $0.22 |
| Dill Pickles | Crinkle cut | 8 | slice | $0.04 | $0.32 | 0% | $0.32 |
| House Sauce | See RC-012 | 4 | oz | $0.18 | $0.72 | 3% | $0.74 |
| S&P + Seasoning | House blend | 1 | tbsp | $0.08 | $0.08 | 0% | $0.08 |
| Fryer Oil (allocated) | Canola | 4 | oz | $0.06 | $0.24 | 5% | $0.25 |
| Fry Basket (5oz fries) | Russet, 3/8" cut | 20 | oz | $0.08 | $1.60 | 12% | $1.82 |
| Garnish / Plate | Paper liner + pick | 4 | ea | $0.24 | $0.96 | 0% | $0.96 |
Total Batch (raw)
$17.02
Menu Price
$15.00
Waste-Adj. Batch
$17.87
Target FC
28 – 32%
Plate Cost (food)
$6.45
Waste (per-item)
$0.32
Direct Labor (4 min @ $18/hr)
$1.20
Overhead Alloc. (15%)
$1.15
Food Cost %
45.1%
OVER TARGET
Fully Loaded Plate Cost
$8.80
True Food+Labor Cost %
58.7%
CRITICAL
FC% alone misses the picture. True cost = food + labor + overhead.
Pricing Alert
At $15.00 menu price, this item runs 45.1% food cost (target: 28–32%). Options:
- Raise price to $18.50 → 34.9% FC
- Reduce portion to 6oz patty → $5.20 plate cost → 34.7% FC
- Switch to house-ground blend → est. $3.80/lb → $5.90 plate → 39.3% FC
Photograph final plating — attach before laminating
Preparation Method
-
1
Prep (30 min before service) Portion ground chuck into 4 oz balls. Keep refrigerated until fire.
-
2
Fire Preheat flat-top to 450 °F. Season one side of ball with house blend.
-
3
Smash Place seasoned-side down on flat-top. Smash with press to 1/4" thickness within 10 seconds. Season top.
-
4
Sear Cook undisturbed 2.5 min until edges are deeply crusted and lacey.
-
5
Cheese Add 2 slices American per patty. Splash 1 oz water next to patty, cover with dome for 30 sec to steam-melt.
-
6
Build Bottom to top: bun heel → sauce (1 oz) → lettuce → tomato → patty w/ cheese → onion → pickles → sauce (0.5 oz) → bun crown.
-
7
Plate Paper-lined basket. Fries 5 oz portioned. Pickle spear. Serve within 90 sec of build.