Step 3: Input the Bulk Size and Bulk CostĮnter the bulk size of the ingredient in ounces and then the cost of those ingredients. Should you wish to add more, just add rows to the spreadsheet. You can list down a total of 27 ingredients in our template. Don’t skip out even the tiniest detail such as seasonings. List down all the ingredients you need in your recipe. The “scale factor” will then automatically calculate. In the area to the right, enter the desired number of servings. Input the total recipe yield (in ounces) and the number of servings that the original recipe can serve. You can then start by filling in the data required under the “original recipe” area. Place a name for your recipe on the top right portion of the template. To use the template, just follow these instructions and watch the explainer video below to get started: There is some nuance to this, however, as I’ll explain below.Ĭomplete each field in the spreadsheet and you’ll end up with the total recipe cost, the total cost per serving, and the recommended retail price for the recipe. More details on determining your menu price below, but a 3x markup on menu items is an agreed upon industry standard. The tool will multiply your food cost by 3 to determine a suggested menu price that can be charged to customers. The template will calculate how much the recipe costs to make and how much you should charge to operate at a profit. All you have to do is fill in the information needed such as the original recipe’s data, desired number of servings you’d wish to yield, the ingredients, and its original cost. These spreadsheets contain a template that has all the necessary data that can calculate your food cost. Menu and Food Costing Spreadsheet (.xlsx file).Our recipe cost template comes in both online and offline platforms so you have options to choose from in Excel or Google Docs: Money Saving Recipe Collections and Tips.
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