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Recipe Cost Calculator

The document is a recipe cost calculator that outlines the cost distribution, estimated sale price, total cost, and net profit for a dish. It details primary and secondary ingredients along with their quantities and costs, as well as utility and preparation costs. Additionally, it provides instructions on how to input data for calculating total costs, selling price, food margin, and potential net profit.

Uploaded by

Kumaran Reddy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
19 views5 pages

Recipe Cost Calculator

The document is a recipe cost calculator that outlines the cost distribution, estimated sale price, total cost, and net profit for a dish. It details primary and secondary ingredients along with their quantities and costs, as well as utility and preparation costs. Additionally, it provides instructions on how to input data for calculating total costs, selling price, food margin, and potential net profit.

Uploaded by

Kumaran Reddy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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RECIPE COST CALCULATOR

DATE COST DISTRIBUTION


DISH NAME
28%
EST. SALE PPRICE $ 27.35
TOTAL COST $ 8.18
57%
COST MARGIN % 29.90
14%
NET PROFIT $ 19.17

PRIMARY INGREDIENTS
Product Name Qty. Cost Total Cost
(per unit)
Salmon 1 $ 4.70 $ 4.70

Insert a Photo of the Dish


TOTAL $ 4.70

SECONDARY INGREDIENTS
Qty Cost
Product Name Total Cost
Oz Lb/Pt
Potato 1 $ 10.00 $ 0.63
Tartar Sauce 0.5 $ 3.50 $ 0.11 PREPARATION
Green Beans 1.5 $ 4.40 $ 0.41

TOTAL $ 1.15

UTILITY AND PREP. COST


Name Total Cost
Preparation $ 2.00
Gas $ 0.12
Electricity $ 0.11
Water $ 0.10
TOTAL $ 2.33

ALLERGIES

Inventory Templates by Spreadsheet123 © 2013 Spreadsheet123 LTD. All rights reserved


Prepared By Approved By

Occupation Occupation

Inventory Templates by Spreadsheet123 © 2013 Spreadsheet123 LTD. All rights reserved


TOR

28%

57%

14%

Insert a Photo of the Dish

PREPARATION

Inventory Templates by Spreadsheet123 © 2013 Spreadsheet123 LTD. All rights reserved


Help
Primary Products

1. In the cell "Name" enter the name of the primary product of the dish (Steak, Cod Fish, Pie etc.)
2. In the cell "Quantity" enter the number of units for a single dish (one piece of Steak or two slices of fish)
3. In the cell "Price" enter the price of your primary product per single unit of measure (1 steak - $2.00)
4. The cell "Total Price" calculates cost of a single unit multiplied by number of units in one portion.

Secondary Products

1. In the cell "Name" enter the name of the secondary product for your recipe (pasta, chips, new potatoes etc.)
2. In the cell "Quantity" enter the quantity of the secondary product needed for preparation in Oz (2 Oz, 4 Oz)
3. In the cell "Price" enter the price of secondary product per 1 Lb or Pint ($10.00 per Lb or Pt)
4. The cell "Total Price" calculates cost of secondary product by multiplying cost of product per amount of weight,
used in your recipe.

Total Cost

Cell "Total Cost" calculates total of Primary and Secondary Products

Selling Price

In the cell "Selling Price" put the price of the dish as per your menu or the price that this dish will
sell for.

Food Margin

Cell "Food Margin" calculates proportion between cost of the dish and generated revenue.
(30% of the costs involved in preparation of the dish should generate 70% of profit)

Generated Revenue

Cell "Net Profit" calculates potential Net Profit, which your recipe can generate.
Pie etc.)
two slices of fish)
steak - $2.00)
ne portion.

ps, new potatoes etc.)


on in Oz (2 Oz, 4 Oz)
or Pt)
uct per amount of weight,

dish will

e.

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