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Brisket sandwich · Tuesday Apr 9 · scaled to 80 covers
Maple & Iron
Detroit · BOH prep sheet
For service Tue, Apr 9 · 2026 Printed Mon, Apr 8 · 18:42
Brisket sandwich
Dinner menu · Station: grill / sandwich · Cook: M. Reyes
Scaled to
80 covers
Batch yield
80 portions
Recipe yield
72%
Portion size
7 oz
Plate cost
$4.84
Sells at
$15.50

Sub-recipes — build first 2 sub-recipes · ~38 min

House BBQ sauce
Make 80 fl oz · 6:00am · yield 92%
3 lbTomato paste, fire-roasted
22 ozBrown sugar, dark
14 fl ozApple cider vinegar
8 fl ozWorcestershire
5 ozSmoke spice rub
to tasteHot sauce, sea salt
Pickled red onion
Make 8 lb · 5:30am · sit minimum 60 min
7 lbRed onion, fine sliced
3 qtCider vinegar
12 ozSugar
3 ozKosher salt
2 tbspBlack peppercorn
6 eaBay leaf

Ingredients — for the dish 8 lines · ingredients in the unit you'll grab them in

60 lb Beef brisket, USDA Choice
low & slow held 6+ hours
80 ea Brioche bun, 4"
SYG · 7 sleeves
8 lb Pickled red onion
from sub-recipe above
2.5 qt Pickle chips, sliced
SYG · 1 gal jar
80 fl oz House BBQ sauce
from sub-recipe above
2.5 lb Butter, unsalted
flat-top griddle
3 oz Sea salt, smoke spice rub
finishing pinch
80 ea Sandwich paper + basket
paper bin under expo

Method — to order 5 steps · ~5 min on the line

1
Pull brisket from low-and-slow holding, slice across the grain into 1/4" planks. Reserve juices.
2 min
2
Warm brioche bun on flat-top with butter until cut sides are golden.
90 s
3
Sauce the bottom bun with house BBQ. Lay brisket. Brush brisket with reserved juices. Drizzle more sauce.
1 min
4
Top with pickled red onion, three pickle chips, and a final pinch of salt-and-smoke rub.
30 s
5
Close, plate in lined basket, wrap with sandwich paper. Run.
30 s
Plate cost
$4.84
Food cost %
31.2%
Target
28%
Batch cost · 80
$387
Recipe v14 · printed by chef.marko · 2026-04-08 18:42
Maple & Iron · prep sheet