How to use the recipe cost spreadsheet
- Enter each ingredient once on the Ingredients tab: pack price and pack size in the unit you portion in. A 40 lb case is 640 oz.
- Build a recipe card for a menu item: pick ingredients from the drop-down and enter the amount used. Include sauces, oil and packaging.
- Set a waste allowance, your menu price and target food cost %. The card shows plate cost, food cost % and the price that hits your target.
- Copy the recipe card for each item and list them on the Menu summary tab.
Why it pays to keep recipe costs current
When a supplier raises a price, update it once on the Ingredients tab and every recipe updates. Re-cost your best sellers at least monthly. The supplier price change calculator shows what a single increase costs you a year.
Frequently asked questions
Does this work in Google Sheets?
Yes. Upload the file to Google Drive and open it with Google Sheets. The formulas and drop-downs carry over.
What food cost percentage should I target?
Many quick service restaurants aim for roughly 25–32% overall. Set a target per item, and look at profit per item too, not only the percentage.
How do I handle ingredients I buy by the case but use by the piece?
Enter the pack size as the number of pieces in the case, for example 96 buns, and the unit as 'each'. The spreadsheet works out the cost per bun.
