Free download · no email
Free recipe costing spreadsheet template
Cost one dish from the pack price to the served portion. The workbook includes formulas, usable-yield calculations, source dates and a place to record your review. Start with a blank recipe; inspect the separate labeled sample when you need an example.
The XLSX retains formulas, formatting, dropdowns and the sample sheet. Free to use and share with attribution.
What to enter, and what calculates
| You enter | The worksheet calculates |
|---|---|
| Pack price and total quantity in a shared unit | As-purchased cost per unit |
| Quantity per serving, its basis and applicable yield | Line cost using purchased or usable quantities |
| All ingredients included, plus any explicit allowance | Plate cost, only when the inputs are complete |
| Menu selling price and your target food cost | Food cost percentage and scenario target price |
| Price source, date and your review status | A traceable input record; review remains your responsibility |
Ingredient cost excludes labor, rent, tax and other overhead. A target price is arithmetic from your selected food-cost target, not a demand forecast or net-profit estimate.
Use it for one real recipe
- Open the Recipe sheet and name the dish. Enter a supplier pack price and total pack quantity for each ingredient.
- Use the same unit for the pack and recipe quantities. In column N, choose Purchased for an as-bought allocation or Usable for a trimmed/cooked portion. Yield applies only to Usable quantities.
- Add garnish, oil and packaging without counting the same cost twice. Record the source and price date, then review the line. A nonzero allowance remains an estimate.
- Confirm all ingredients are included. Keep purchase and selling prices on the same tax basis. Enter your selling price and target to see the resulting scenario. Review again after a new invoice or recipe change.
Questions
- Is an email address required?
- No. Download the workbook or CSV directly. Both are free to use and share under CC BY 4.0.
- What does the workbook include?
- The Recipe sheet starts with blank ingredient inputs and supports 20 lines. The separate Sample sheet demonstrates a salmon plate with explicitly illustrative numbers. Both include pack price, pack quantity, a shared unit, quantity per serving, Purchased or Usable quantity basis, yield, source, date and review fields.
- Does it calculate with missing prices?
- An incomplete ingredient row prevents a full plate cost and margin. A zero purchase price is allowed only when you intentionally enter it. You must also confirm every ingredient is included; unused empty rows do not block the calculation.
- Will it convert pounds to ounces?
- The spreadsheet uses one shared unit on each ingredient row. Convert the pack contents into the same unit as the served quantity first. For example, a 10 lb pack is 160 oz. The browser recipe calculator can convert pounds/ounces and each/dozen for you.
- What if my recipe lists raw quantities?
- Choose Purchased when the amount is in the form you bought it and is allocated per serving, including waste. The line uses as-purchased cost without applying yield again. Choose Usable for a trimmed or cooked portion and enter its usable yield once. For a batch, divide purchased inputs across the actual usable portions first. A missing quantity basis prevents the total.
- Can I use the CSV instead?
- Yes. The CSV contains the blank worksheet and formula text, with the same input columns. Import behavior depends on your spreadsheet application's settings. Confirm formulas calculate after import. CSV cannot retain workbook formatting, dropdowns or the separate sample sheet.
- Does Reviewed mean the numbers were independently verified?
- No. It records your review. Check the source price, date, unit, yield and serving quantity against your kitchen's evidence. Update costs when your supplier price or recipe changes. Sample numbers are never customer results.
Continue with the recipe-costing guide, as-purchased and edible-portion costs, or when costing software is useful.