Dessert Cost Per Guest
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Premium Chocolate / Cream | kg | — | ||
| Fruit / Berries / Garnish | kg | — | ||
| Pastry Base / Sponge | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Plated dessert: 110–140g per guest.
- Buffet dessert: 100–120g total across 2–3 mini formats.
- Wedding cake: 80–110g per slice.
- Mini desserts: 30–40g per piece — visual variety more important than size.
Frequently Asked Questions
Plated: 110–140g. Buffet: 100–120g across 2–3 items. Mini desserts: 30–40g per piece, 3 pieces per guest.
€2.50–7 in ingredients for restaurant dessert; €4–10 for wedding dessert table. Sells for €8–22 per guest.
Pastry-based desserts (tarts, profiteroles) achieve 18–25% food cost. Ice-cream based: 12–18%. Fruit-based: 22–28%.