Overview
These "pre-configured" spreadsheets are for chefs, managers and owners who want to quickly and easily:
- Maintain an accurate inventory of all food products, prices and period ending totals.
- Cost recipes.
- Automatically update recipe costs as product prices change.
- Print recipe sheets for menu items with instructions and other information important to cooks and staff.
- Calculate the food cost percentage and gross margin of each menu item as well as averages for each menu category.
- Determine "theoretical food cost" for menus and menu categories based on sales.
For users who are familiar with Excel, this can be vastly simpler and quicker than "application" (non-Excel-based) software.
Note: Windows and Excel for Windows are required to use this product. Mac users: see ** at end.
The spreadsheet workbook comes with detailed instructions.
This product is downloadable for immediate free delivery.
The Restaurant Inventory, Recipe and Menu Costing Workbook is a single Microsoft Excel file consisting of multiple linked worksheets including those shown below.
Many people are familiar with Microsoft Excel and use it regularly for simple spreadsheet tasks in their restaurant, which is why this product is so easy to understand and use. An experienced Excel user can begin documenting and costing recipes in moments without the need for detailed instructions or laboriously entering all his vendor invoices.
 Inventory Worksheet
The inventory worksheet includes columns for:
- Purchasing Units
- Recipe Units
- Inventory Counting Units
Click on the image to view it full size in pdf format.
Note: Inputs on the sample page are for demonstration purposes. Users enter their own food products and unit prices.
Up until now this kind of information could only be determined by purchasing expensive and difficult to use application software like Cheftec or CostGuard. 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 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 Recipes
- Users can link recipe unit costs (green shaded area) from the Inventory Worksheet or make manual inputs.
- Each recipe calculates Food Cost % and Gross Margin
- All recipe statistics link to the Summary Page for an overview of an entire menu by item and menu category (e.g. Entrees, Appetizers, Soup, Salads and Desserts).
Click on the image to view it full size in pdf format.
The recipe costing workbook also accounts for all the subrecipes 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 easily link them into your main recipes. Note that all the subrecipes include yields and associated costs per yield unit. This allows you to link the unit costs of your subrecipes 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 Subrecipe
- All subrecipes 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.
Click on the image to view it full size in pdf format.
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 entering the total number of each menu item sold for a time period (available from 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 profit contribution 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 sales of each menu item, the Ideal or Theoretical Food Cost of the entire menu and menu category is shown.
- Perform menu engineering based on gross profit contributions of individual items or whole menu categories.
Click on the image to view it full size in pdf format.
Requirements
Microsoft Excel MUST be installed on your computer to use these spreadsheets.
Mac Requirements
** This program is not compatible with Mac Operating Systems because it includes "macros" (programming features) written in the Windows version of Microsoft Excel . It can however be run on the "virtual" hard drive of a Mac computer with appropriate software installed (e.g. Boot Camp, Windows (all versions) and the PC version of MS Excel.
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