Business template
Recipe cost calculator
Cost out a recipe from your ingredient price list, including trim and cooking loss. See the cost per serving, food cost percentage and a suggested menu price.
- Free
- No account needed to try
- Download as .xlsx
What's inside
Everything is a normal workbook once you open it: change the numbers, rename the sheets and make it yours.
2 sheets
- Recipe
- Ingredients
86 formulasTotals, lookups and checks are already worked out, so the sheet updates as you type. 239 filled cells in all.
Built in
- Charts
- Conditional formatting
- Dropdowns
- Frozen headers
- 1 chart
- 3 conditional format rules
A look at the Recipe sheet
The top left of the first sheet, calculated by SheetsBat. Open the template to see all of it.
| A | B | C | D | E | F | G | H | |
|---|---|---|---|---|---|---|---|---|
| 1 | Recipe cost calculator | |||||||
| 2 | Pick ingredients from the list, enter quantities in the ingredient unit and the usable yield. | |||||||
| 3 | Recipe | Roasted tomato and red pepper soup | Batch cost | $21.24 | ||||
| 4 | Servings per batch | 8 | Cost per serving | $2.66 | ||||
| 5 | Menu price per serving | $9.50 | Food cost | 27.9% | ||||
| 6 | Target food cost | 30% | Suggested price | $9.00 | ||||
| 7 | Profit per serving | $6.84 | ||||||
| 8 | ||||||||
| 9 | Ingredient | Quantity | Unit | Cost per unit | Yield | Line cost | Share | |
| 10 | Plum tomatoes | 1,800 | g | $0.0029 | 95% | $5.40 | 25% | |
| 11 | Red peppers | 600 | g | $0.0042 | 80% | $3.15 | 15% | |
| 12 | Yellow onions | 400 | g | $0.0010 | 90% | $0.44 | 2% | |
- recipe
- food cost
- restaurant
- menu pricing
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