Recipe Costing Calculator Free Download
Download this app from Microsoft Store for Windows 10, Windows 10 Mobile. See screenshots, read the latest customer reviews, and compare ratings for Food Cost Calculator. Download a free Recipe Cost Calculator for Excel, which helps when calculating costs of ingredients used in a recipe, great for checking profitability of the restaurant menu and estimations of the profit margin. Recipe cost calculator free download - Recipe Costing Calculator, Recipe Box Nutrient Calculator, Food Cost Calculator for Windows 10, and many more programs.
What is the Recipe Cost Calculator? The recipe cost calculator is a powerful and beneficial tool which lets you save your precious money on grocery. It lets you determine that how much cost it takes to make your favorite recipes. Making recipe randomly without having any knowledge about the cost that is required to purchase the ingredients, utensils and labor cost can prove to be harmful or disadvantageous to the business. Adding the value of each ingredient separately and then having the sum of it proves to be the best solution and the most professional way of getting the awareness about the recipe cost. You can even calculate the labor cost, cost or preparation, and cost of utilities. The recipe cannot be made from a single ingredient even some of the recipes require an immense variety of ingredient so it becomes tough to have an idea of the cost that is to be spent on preparing such yummy and trendy dish.
So, recipe cost calculator can help you out in this regard. How the use of Recipe Cost Calculator lets you have the successful business? You can enjoy having the most successful business regarding the food by using the recipe cost calculator for your esteem and precious restaurant or hotel.
All of us know that it takes more than a single product, various materials, utensils, labor cost to make the recipe. The business can get amazing success and intensify their profit by preparing these dishes after having the knowledge of true cost that would act as a direct relation to gaining the profit and preventing the loss.
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? 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.
Recipe Cost Calculator Spreadsheet Free
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. Want to show your Appreciation for the Download or for the Site? Give a one time Donation!
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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?
Recipe Costing Calculator Free Download For Ipad
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. 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).