Hand Cut Beef Tartare Toast
Full ingredient cost breakdown — supplier SKUs, yielded quantities, per-cover economics.
Yield
10 covers
Batch Cost
$11.98
Cost / Cover
$1.20
Food-Cost
8%
01
Ingredient Cost Detail
| Ingredient | Qty | Unit | Unit $ | Line $ |
|---|---|---|---|---|
| Beef tenderloin, trimmed | 600 | g | 0.014 | 8.40 |
| Shallot, brunoise | 40 | g | 0.006 | 0.24 |
| Cornichon, brunoise | 30 | g | 0.018 | 0.54 |
| Capers | 20 | g | 0.022 | 0.44 |
| EVOO PDO | 15 | ml | 0.038 | 0.57 |
| Egg yolk, Grade A | 4 | pc | 0.180 | 0.72 |
| Dijon mustard | 30 | g | 0.012 | 0.36 |
| Sherry vinegar | 10 | ml | 0.024 | 0.24 |
| Grapeseed oil | 80 | ml | 0.009 | 0.72 |
| Multi-grain loaf | 10 | sl | 0.032 | 0.32 |
| Clarified butter | 25 | g | 0.014 | 0.35 |
| Maldon salt · seasoning | q.s. | — | — | 0.08 |
| Total Batch | — | — | — | $11.98 |
02
Economics
Batch Cost
$11.98
Cost / Cover
$1.20
Sell Price
$15.00
Gross Margin
$13.80
Food-cost sits at 8% against a 25% target — headroom exists for premium sourcing upgrades (Wagyu tenderloin substitution would raise food-cost to ~18% while supporting a $22 price point).