Restaurant Food Cost Calculator & Menu Pricing Spreadsheet, Recipe Costing, Sub Recipes, Menu Engineering, Cafe | Excel Google Sheets

Seller's description

Know what every plate really costs and what to charge for it. This TeamTimeTools workbook costs each ingredient, prep recipe and dish in whatever unit you use, suggests a menu price for your target food cost, and shows which dishes make you money. It also tracks how far your actual food cost is from what your recipes say it should be. For restaurants, cafes, food trucks, caterers and bakeries. Works in Excel and Google Sheets.

WHAT'S INCLUDED
1. Food Cost + Menu Pricing workbook (Excel + Google Sheets), 12 tabs:
- Start Here: setup steps in plain English.
- Setup: extras %, price endings (.99, .49 or round to $0.50 / $1), delivery-app commission, old-price limit, and a target food cost % for up to 20 menu categories.
- Units: g, kg, oz, lb, ml, l, tsp, tbsp, cup, fl oz, qt, gal, each, dozen and more, with exact factors. Add your own.
- Ingredients (300): pack size and unit, price now, last price, invoice date, usable yield %. Gives cost per gram, ml or each, price change %, and days since the price (shaded when it's older than your limit).
- Prep Recipes (30) + Prep Lines (300): sauces, dressings and batches, costed per gram, ml or each and used inside dishes (sub-recipes).
- Menu Items (100) + Recipe Lines (1,000): plate cost, food cost %, suggested price at your target, profit per plate, delivery-app price, and a menu class (Star, Plowhorse, Puzzle, Dog) with what to do about it.
- Dashboard: theoretical food cost % weighted by your sales mix, profit per plate, menu classes, the extra profit if over-target dishes used the suggested price, old prices to update, the 5 dishes hit hardest by price changes, and the 5 furthest over target.
- Recipe Card: pick a dish and print a costed card for the kitchen.
- Actual vs Theoretical (52 periods): beginning and ending inventory, purchases and sales give actual food cost % and the gap in dollars.
- Cost Lookup: a quick table of every ingredient and prep cost.
2. Start Here PDF with your Google copy link.

WHY IT'S DIFFERENT
- Sub-recipes that carry their problems up: if a sauce can't be costed, every dish using it says so, so you never trust a plate cost that's too low.
- Any unit to any unit, with a plain message when it can't convert (for example "add grams per cup for Ketchup") instead of a wrong number.
- Actual vs theoretical food cost with the dollar gap, so you can see waste, over-portioning or theft.
- Delivery-app pricing that keeps your margin after the commission.
- Old-price flag and price-change impact, so stale invoices don't hide.

TESTED
17 automated tests check every calculation against an independent model over 6 rounds, including hand-worked conversions, bad input, price changes, and a full file of 300 ingredients and 1,000 recipe lines. Google Sheets matched the Excel/LibreOffice values cell by cell (4,004 cells, 0 differences).

HOW TO GET IT
1. After you buy, go to your Etsy account > Purchases and download the zip. Etsy also emails you a link.
2. Open Food-Cost-START-HERE.pdf. Click the link and choose "Make a copy" for Google, or open the .xlsx in Excel.
3. Look at the sample, clear it, and enter your own ingredients and dishes.

GOOD TO KNOW, PLEASE READ
- Costs and prices are estimates from the numbers you enter. Not accounting or tax advice.
- It's a spreadsheet, so it doesn't connect to your POS or suppliers. You type prices and units sold.
- A prep recipe can use ingredients but not another prep recipe (dishes can use both). US units and dollars; metric units work too.
- Compatible with Google Sheets (free Google account), Excel 2010 or newer on Windows or Mac, and LibreOffice. Not designed for Apple Numbers.
- This is a digital download. Nothing physical will be shipped. Because it's a digital file, returns aren't accepted. If something isn't working, send me a message and I'll help.
- For your own business use. Please don't resell or share the files or links.

HOW THIS WAS MADE
I designed this workbook with help from AI tools, which assisted with the formulas, layout and sample data. I chose the features after comparing the food cost templates already available and reading what owners say goes wrong with costing spreadsheets. I tested every calculation against an independent check (17 tests) before listing.