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• Cocktail Cost Calculator

Did You Forget Something In Your Recipe Costing? Calculating your plate cost for any given recipe is essential to the profitability and survival of your restaurant. When calculating your recipe cost, you want to be sure to include every food item which goes into the recipe (you’re saying “duh”!) But what about the “free” bread and butter you serve, or maybe the intermezzo, or some other item which every table receives but is not charged for? Where do you put those costs?

Free recipe card template to print out quickly to file in your recipe box, use as a gift tag for an edible homemade gift, or to share your favorite recipe with a friend. These recipe cards are so cute and include blank recipe cards, 4×6, 5×7, monogrammed, and even recipe card template for kids. Showing top 8 worksheets in the category - Food Cost. Some of the worksheets displayed are Unit 18 calculating food costs selling prices and making, Cost and price analysis work, Able food budgeting and grocery shopping, Costing a recipe with an excel spread, Production record and production work, Food stamp benefits budget work, Food and beverage cost control, Version managing.

I usually include it in the cost of the entree, figuring that most people will purchase an entree. Also, what about the cost of the frying oil? It is part of your food cost at the end of the month, but is it worked into the cost of your plates? What I would recommend for the fryer oil is to determine the cost of your average monthly usage of fryer oil and divide that by your average monthly entrees sold. Add that cost to the cost of every entree.

Another thing chefs tend to forget is to add the cost of the oil needed for their saute items, or the butter used to toss the veggies in. The Importance of Calculating EP Cost Another very important calculation is to use the EP Cost (Edible Portion Cost), not the AP Cost (As Purchased Cost). If you put 4 oz of of asparagus on the plate, does your recipe costing include the cost of the root end which you cut off? The easiest way to do this is to use a yield percentage for each item (see for an example).

Obviously, this is even more important with your proteins. For see our list for common or our chart specifically for. Recipe Costing Template The recipe template below is a free download which is a fantastic tool for calculating your plate costs. The download version includes both a blank recipe form as well as a sample one. Thanks to Chef Bill Williams and Cam Zahradnik for their work on this template. This is an image of the blank template. Here’s an example of the template in use.

The Recipe Plate Cost Template is Free Click on the button to download for free. No pop-ups or other BS. If you have a favorite kitchen form, send it to me for consideration to add to this site for other chefs to use.

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Customers in WA will be charged 8.5% tax. $3.50 Paid Membership $3.50 per Month. Customers in WA will be charged 8.5% tax. First of all, i have to thank you for this great template that i’m looking for for long time,finally got it.

But i have some problem to used it. I want to used it for calculate all my recipe,one by one, so i can find the cost for each recipe. I’m doing pastry shop in jakarta,indonesia, so other problem, i used the measurement all in metric (kg,gr, lt,ml.)how i can change it and also for the curancy, hope you can help me. Once again,many thank for your great costing template. Best regards, cung. I enjoyed this article/blog about the plate cost.

What I’m currious about is the cost of production. What is the proper formula to account for this. For example: a rotisserie chicken Its been brined(so cost of ingredients in the brine recipe, the labor to make the brine and the labor to put the chicken in the brine and remove it.) Next the birds are rubbed (cost of rub recipe ingredients, labor to make the rub and labor to rub the chicken.

I’m working on a existing menu that had been priced out before my time with the company. I hoped there might be a formula that would guide me in explaining the menu price increases to the owners. Thank you for any assistance, J. Hi Chef, Thank you for this posting- I am currently using Excel to do my costing and I think this will be a big help to me.

I was wondering, has there been any progress on the sheet that Judy had mentioned? The only issue that I am having is that I cannot get the formula or function to work in my favor with the auto updating when I update the pricing list Just thought I would ask if the other sheet may be ready or if you can provide any help in how I can add this function on my own? Ryan, Converting uoms and costing yields for a product on the same line in this simple format will not work. You will need to develop a separate yield recipe just for diced tomatos. For an ingredient conversion and yield, for example, under ingrerdients I have 6×6 tomatoes, EP QTY is lets say 5, and EP volume is each.

AP$ is.30 each and let’s enter 90% yield. The spreadsheet calculates EP$ at.33 each for at total recipe cost of 1.67. In the upper portion of the template where it says Number of Portions enter your yield #,I’ll enter 3.

Then find Unit of Measure Per Person and enter “cups”. Recipe name call it ” Diced Tomatos Yield Recipe” In the blue portion of the template you will see cost per portion is a.56 a cup/ 1.67 for entire recipe. Now you can enter “diced tomatoes yield recipe” by the cup in a recipe with accurate costing. More sophisticated spreadsheets can be built. I have made them with metric volume and weight conversions, with inventory items and pricing list so that all you need to do is update pricing for updated menu item costs, and even built in a menu item analysis spreadsheet but what happens is you get a spreadsheet with so much data, and so many array calculations it becomes a huge file and resource hog on your computers processor.

Cocktail Cost Calculator

Unfortunately, unless you have a very stout PC, excel will only take you so far and works best keeping things simple. The next step, depending on your knowledge of databases and your resources is building that database in access or other DB programs. If your establishment is expansive enough a complete software package ( material management system) which includes, purchasing, receiving, invoicing, recipes, POS interface and other bells and whistles may be your answer. Best Regards.hope this helps. Okay, so this is probably something very simple that I’m just not understanding just yet.

I’m quite new to recipe costing and am having a bit of difficulty with the “Yeild%” field. How exactly do I find a percentage to fill this column?

I am sensing that this is how much the of product actually is used in the recipe, my confusion (I believe) is does this percentage come from the cups being used or the item as a whole. Butter: 1 cup of butter is used but I have a lb. Does the percentage come from the cup being used or the pound the cup is coming from?) Again this is probably extremely simple and I’m making it harder than it needs to be. Thank you Chef for the sharing with us great excel tools. My question is For the Recipe template, we are highlighting on how to get the unit cost out of each items.

I would like to know if i can take into consideration the quantity of the purchasing. For example we want to buy TOMATO FRESH Purchasing of 10kg (kilograms) Unit cost of 1kg is at 1$ so we paid 10$ and we get 10kg In the recipes we used 0.8kg of fresh tomato then (1kg = 1$; 80% yield; EP$ 1.25; total item cost is 1$) So the recipes in the point of sales contain 0.8kg in the plate, if the server sold 10 plates so the system will pull out 8kg of fresh tomato while in fact it’s 10kg. How can i solve this issue?

Shall i enter the quantity of 1kg instead of 0.8kg? Thank you Chef. Elie Khoury.

Hi Elie, what exactly are you trying to accomplish? It sounds like you want to work backwards from the recipes to know how much product was actually purchased? Would this be for inventory or purchasing purposes? Or perhaps to track total usage of product? If so, you could modify the sheet by adding another column which would calculate the actual product amount used before the yield. In your example you would take the quantity of tomato and divide it by the yield% to get the actual raw quantity needed (.8kg / 80% = 1).