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The following documents are reconstructions that are actually spreadsheets done in Microsoft Excel. If you would like any help or further explanation about using the documents as spreadsheets, E-mail me Chef Mars and I will be glad to help further explain and clarify the process.

Using the "Paste Link" command in Microsoft Excel, you can, with three linked documents automatically update the recipe card for any dish simply by entering the item's raw materials most recent purchase prices. Simply by keeping your inventory list constantly up to date, when you open an individual recipe card, it's cost will automatically be update to reflect the new purchase price (and take into account the yield factor). NO need to purchase an expensive program for this.

Here is the explanation (I recommend reading the full explanation before downloading)

or you can Download all of the Excel spreadsheets at once.

DOWNLOAD AREA FOR:
EXCEL FOOD COSTING SPREADSHEETS

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The individual uncompressed files will each need to download.
Be sure to open the ReadMe_First text file before opening any of the Excel spreadsheets.
User your Browser back-button to return and continue downloading.

The COMPRESSED FILE options contain all the files.
You will need to "extract" them once they are downloaded.

Documents on this page

RECIPE CARD | Use this to calculate the cost of a menu item you are serving.
MENU COST | Use this to calculate the cost of a menu item you are serving.

STANDARD RECIPE CARD
PORTIONS SERVED >> 10 Date >> Sept., 1996

PLATE >> CHICKEN ANASAZI RESTAURANT >> THE WHITE ROSE

QUANITY UNIT INGREDIENT PRICE COST

5 lbs CHCKEN WINGS PRICE COST

20 each CORN TORTILLAS PRICE COST

10 onz. CHIPOLTE SAUCE PRICE COST

5 servings CRUDITIES PRICE COST

20 onz. GUCAMOLE PRICE COST

20 onz. BACON-ONION DIP PRICE COST

2 lbs CORN OIL PRICE COST

3 % INGREDIENTS PRICE COST

10 servings BREAD and BUTTER PRICE COST

TOTAL COST SUM of ALL the COSTS ABOVE

PER SERVING COST TOTAL SUM COSTS divided by 10

**STANDARD RECIPE CARD**
PORTIONS SERVED >> 10			Date >> Sept., 1996
PLATE >> CHICKEN ANASAZI	RESTAURANT >> THE WHITE ROSE

QUANITY	UNIT	INGREDIENT	PRICE	COST
5	lbs	CHCKEN WINGS	PRICE	COST
20	each	CORN TORTILLAS	PRICE	COST
10	onz.	CHIPOLTE SAUCE	PRICE	COST
5	servings	CRUDITIES	PRICE	COST
20	onz.	GUCAMOLE	PRICE	COST
20	onz.	BACON-ONION DIP	PRICE	COST
2	lbs	CORN OIL	PRICE	COST
3	%	INGREDIENTS	PRICE	COST
10	servings	BREAD and BUTTER	PRICE	COST
TOTAL COST	SUM of ALL the COSTS ABOVE
PER SERVING COST	TOTAL SUM COSTS divided by 10

NOTES

Remember that this is a recipe card to calculate the cost of the plate and not necessarily for the cooks to use.
Recipes are done using servings for 10 because it is more accurate to cost many "incidental" items, such as salt, or parsley, etc like this.
Prices are calculated using the yield factor.
Costs are calculated by "extension". In this case (quantitiy*price)= Cost.
Dividing the total cost by the number of "portions served" will give you the cost per serving.

MENU PRICING SHEET
This spreadsheet can be use to get your theoretical food cost.
DATE RESTAURANT NAME

ITEM COST
$ DOLLARS $ SUGGESTED
SELLING PRICE
$ DOLLARS $ % CURRENT PRICE
$ DOLLARS $

SUPER NACHOS 1.10 5.00 22 4.25

CHICKEN ANASAZI 1.25 5.00 25 4.75

CHILIE CON QUESO 1.75 5.25 37 5.25

WHITE BEAN SOUP .84 3.00 28 2.75

SIERRA MADRE BEEF 4.25 14.50 29.3 4.85

SHRIMP CAZUELA 6.00 20.00 30 19.00

OAXACA TURKEY BREAST 3.20 12.50 25.6 12.50

FAJITAS 3.30 12.00 27.5 12.00

QUESADILLIA SINALOA 5.75 20.00 26.25 19.00

CHURROS .55 3.25 16.9 3.00

CHOCOLATE-MEXICAN FLAN .75 3.25 23 3.00

AZTEC TRIANGLES .85 3.25 26.1 3.00

AVERAGE APPETIZER $ Dollars $ 4.56

AVERAGE MAIN COURSE $ Dollars $ 15.80

AVERAGE PRICE of MENU $ Dollars $ 12.65

AVERAGE % 26.38

**MENU PRICING SHEET**
This spreadsheet can be use to get your theoretical food cost.
DATE	RESTAURANT NAME

ITEM	COST $ DOLLARS $	SUGGESTED SELLING PRICE $ DOLLARS $	%	CURRENT PRICE $ DOLLARS $
SUPER NACHOS	1.10	5.00	22	4.25
CHICKEN ANASAZI	1.25	5.00	25	4.75
CHILIE CON QUESO	1.75	5.25	37	5.25
WHITE BEAN SOUP	.84	3.00	28	2.75
SIERRA MADRE BEEF	4.25	14.50	29.3	4.85
SHRIMP CAZUELA	6.00	20.00	30	19.00
OAXACA TURKEY BREAST	3.20	12.50	25.6	12.50
FAJITAS	3.30	12.00	27.5	12.00
QUESADILLIA SINALOA	5.75	20.00	26.25	19.00
CHURROS	.55	3.25	16.9	3.00
CHOCOLATE-MEXICAN FLAN	.75	3.25	23	3.00
AZTEC TRIANGLES	.85	3.25	26.1	3.00
AVERAGE APPETIZER $ Dollars $	4.56
AVERAGE MAIN COURSE $ Dollars $	15.80
AVERAGE PRICE of MENU $ Dollars $	12.65
AVERAGE %	26.38

NOTES

By arriving at the average price per menu item, both in dollars and %, you establish a theoretical cost which will will be the actual cost ONLY if you sell equal numbers of all the items, which in real life rarely happens. However this number is invaluable if you have a problem and are trying to isolate where it is. NOTE To accurately chart and figure your theoretical vs. actual costs you need to keep an accurate record of the Sales Mix.
By updating the recipe card, plugging the new data into the form (as a spreadsheet) you can find out if you need to increase prices to maintain your targeted food cost. REMEMBER all this updating can be done automatically using a spreadsheet program that has a linking function. Just enter the new purchase price of an item and the whole process will cascade down to the menucard level the next time you open it.

FOOD COSTING FORUM

Have Questions? Post them in the forum.