Recipe Costing Worksheet

This Microsoft Excel spreadsheet application is for chefs, managers and owners who want to:

• Maintain an accurate inventory of all food products, prices and period ending totals,
• Find a simple and easy to use method of accurately costing their recipes,
• Automatically update all their recipe costs as product prices change,
• Print easy to read recipe sheets for every menu item with instructions and other information important to the cooks and staff,
• Calculate the food cost percentage and gross margin of each item on their menu as well as the averages for each menu category, and
• Determine the "theoretical or ideal food cost" of their menu and menu categories based on how many of each item they sell.

The Restaurant Inventory, Recipe and Menu Costing Workbook is organized as a single Microsoft Excel file consisting of multiple linked worksheets including those shown below....

The good news is that most people are familiar with Microsoft Excel, and use it regularly for simple spreadsheet tasks in their restaurant. That is why we developed this easy to understand and use workbook. An experienced Excel user can begin documenting and costing recipes in moments, without the need for detailed instructions and without the need to laboriously enter all his or her vendor invoices.

Inventory Worksheet

Includes Columns for:

• Purchasing Units
• Recipe Units, and
• Inventory Counting Units

Note: inputs on sample page are for demonstration purposes. User will enter their own food products and unit prices.

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Up till now this information could only be determined by purchasing expensive and difficult to use food management software applications like Cheftec or FoodCo. Unfortunately the "learning curve" required to become adept at using these programs is steep and time consuming, and most professional chefs do not have the time or energy to make this investment. These applications are also designed so that each item or product on your food invoices needs to be entered individually. Just think of the time it would take if you were to enter every line of every SYSCO bill you received? You would need a full time bookkeeper to keep pace!

Sample Recipe

User can link recipe unit costs (green shaded area) from Inventory Worksheet or make manual inputs.

• Each recipe calculates Food Cost % and Gross Margin

• All recipe statistics link to Summary Page for overview of entire Menu by Item and Menu Category (e.g. Entrees, Appetizers, Soup, Salads and Desserts)
   

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The recipe costing workbook also accounts for all the sub-recipes that are integrated into the recipes of your fully plated menu items. As an example note the addition of 2.5 oz of Sun Dried Tomato Alfredo sauce in the sample recipe above. This sauce has its own recipe (below) and the Excel workbook includes Sub Recipe Templates to accomplish this and to link them into your main recipes with ease. Note that all the sub recipes include yields and associated cost per yield unit. This allows you to easily link the unit costs of your sub recipes directly into the main recipe as is shown above (e.g. $0.11 per ounce of Alfredo Sauce is linked into the Penne Pasta recipe)

Sample - Sub-Recipe

All sub-recipes include yield units, quantities and cost per unit so they can be directly linked back to your main recipes.

The workbook also contains a dedicated worksheet with Sub Recipe templates, and the ability to create as many as you need for all your recipes.

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The Menu Summary Worksheet automatically links all your recipes, by menu category, into an easy to view and evaluate worksheet. All the key statistics are listed for each menu item (portion cost, menu price, food cost %, gross margin (profit). By inputting the total number of each menu item sold for a specific time period (available through your POS), this page yields your Theoretical or Ideal Food Cost for the entire menu and for each menu category. It also allows you to perform accurate Menu Engineering tasks to evaluate each menu item's contribution (profit) to your menu, and then to perform "what if" scenarios by adjusting costs, prices and numbers sold.

Menu Summary

• All menu items stats are summarized on this page
• By entering the number of each menu item sold for a specific time period the Ideal or Theoretical Food Cost of the Entire Menu & Menu Category is indicated
• Perform Menu Engineering based on Gross Profit Contributions of Individual Items or Whole Menu Categories

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Note: YOU MUST HAVE MICROSOFT EXCEL INSTALLED ON YOUR COMPUTER TO UTILIZE THESE SPREADSHEETS!