Free recipe cost spreadsheet
Cost a recipe from what you pay your vendor. The sheet turns pack prices and yields into plate cost, food cost percentage and the menu price that hits your target. Excel file, opens in Google Sheets. No sign-up.
Download the recipe cost spreadsheet (.xlsx)
Already know the cost of each portion? The food cost calculator and the menu price calculator do the rest online.
What is in the file
- 25 ingredient rows: pack price, pack size, unit, yield % and the amount the recipe uses.
- Cost per usable unit: pack price ÷ (pack size × yield), so trim and cooking loss are priced in.
- Results: total recipe cost, plate cost per portion, menu price at your target food cost, actual food cost % at your price, and gross profit per plate.
Duplicate the sheet tab once per dish. Yellow cells are inputs; the rest are formulas.
What it looks like
| Ingredient | Pack | Yield | Used | Line cost |
|---|---|---|---|---|
| Chicken breast | $32.00 / 10 lb | 85% | 2 lb | $7.53 |
| Breadcrumbs | $6.50 / 5 lb | 100% | 0.5 lb | $0.65 |
| Marinara | $18.00 / 6 qt | 100% | 1 qt | $3.00 |
| Mozzarella | $21.00 / 5 lb | 100% | 0.75 lb | $3.15 |
| Spaghetti | $9.00 / 10 lb | 100% | 1 lb | $0.90 |
| Parmesan | $14.00 / 2 lb | 100% | 0.25 lb | $1.75 |
| Plate cost per portion ($16.98 ÷ 4) | $4.24 | |||
| Menu price at 30% food cost | $14.15 | |||
How to calculate plate cost
- Find the cost per usable unit: pack price ÷ (pack size × yield %). A $32, 10 lb case of chicken at 85% yield costs $3.76 per usable pound, not $3.20.
- Multiply by the amount the recipe uses to get each line cost.
- Add the lines, then divide by the portions the recipe makes. That is the plate cost.
- Divide plate cost by your target food cost % to get the menu price. $4.24 ÷ 0.30 = $14.15.
Questions
What is a good food cost percentage?
Many full-service restaurants aim for about 28% to 35% food cost across the menu. Quick service often runs lower. Judge the blended number from your product mix, not each dish alone.
What is yield percentage in recipe costing?
Yield is the share of what you buy that ends up on the plate after trimming, peeling and cooking. If a 10 lb case gives 8.5 lb of usable meat, the yield is 85%.
Does the recipe cost spreadsheet work in Google Sheets?
Yes. Upload the file to Google Drive and open it with Google Sheets. All formulas carry over.
How often should I recost recipes?
Recost your top sellers whenever a vendor price changes, and the whole menu at least every quarter. A POS with recipe costing or a back-office tool can recost automatically from invoices.
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