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In food costing, there are several frequently used terms you must know. These terms include Standard Recipe, AP or As Purchased, EP or Edible Portion and RTS or Ready to Serve. Understanding each will help you to appropriately determine your food costs.
This is different from EP and refers to the amount of food served to guests after cooking. There are two types of RTS weights:
Here we’ll demonstrate the difference between AP and EP.
Here are two examples to understand RTS better based on the fish example from AP and EP.