Shiftmate
Catering portion and ingredient plan Excel template
Calculate the material requirement from the number of people, grammage per person and preparation allowance. Kilogram and cost plan for catering events.
Prepared by:Shiftmate Product and Operations Team · Son kontrol:
Actual file previews
The images below are the actual data entry and executive summary pages of the workbook to be downloaded.
Step by step usage
Examine the example and prepare the blank file
Enter each activity material on a separate line. Quantity per person is in grams, purchase price is in kilograms. Type a value for the preparation allowance in percentage format, for example 10%. This share is the amount added to the net need; It is not an edible yield calculation. If you use the same ingredient in different dishes, separate them in the description. Use the yellow input fields on the tracking page; Do not change the blue formula fields. The sample sheet is filled with fictitious records and does not count towards the actual work total.
Write actual records in the yellow fields
Net kilograms are calculated as number of people × grams per person / 1000. The purchasing plan is net kilogram × (1 + preparation margin), the cost is planned kilogram × kilogram price. The number of people must be a positive integer. Preparation margin is accepted between 0% and 100%. The top summary shows the total material cost and number of records; It does not add up the number of people for different dishes. An empty mandatory field is distinguished from a real zero. Correct missing or incorrect records in the control column; Since these lines are excluded from the summary, do not use the total as a final report until the problem is resolved.
Fix control alerts and review summary
Compare the receiving plan with the warehouse stock. Verify the weight and share with the kitchen manager.
What does this Excel file solve?
Calculate the material requirement from the number of people, grammage per person and preparation allowance. Kilogram and cost plan for catering events. Enter each activity material on a separate line. Quantity per person is in grams, purchase price is in kilograms. Type a value for the preparation allowance in percentage format, for example 10%. This share is the amount added to the net need; It is not an edible yield calculation. If you use the same ingredient in different dishes, separate them in the description. Use the yellow input fields on the tracking page; Do not change the blue formula fields. The sample sheet is filled with fictitious records and does not count towards the actual work total.
What's inside the file?
Net need kg, Planned purchase kg, Material cost TL. The file contains sample rows, canned formulas, data validation fields, risk colorings, and executive summary.
Calculation and control logic
Net kilograms are calculated as number of people × grams per person / 1000. The purchasing plan is net kilogram × (1 + preparation margin), the cost is planned kilogram × kilogram price. The number of people must be a positive integer. Preparation margin is accepted between 0% and 100%. The top summary shows the total material cost and number of records; It does not add up the number of people for different dishes. An empty mandatory field is distinguished from a real zero. Correct missing or incorrect records in the control column; Since these lines are excluded from the summary, do not use the total as a final report until the problem is resolved.
Worked example: Catering portion and ingredient plan: calculation example
100 people. 150 grams per person. 10% preparation share, 200 TL/kg. Result: Net 15 kg, planned purchase 16.5 kg and material cost 3,300 TL.
Decisions that can be taken as a result of this
Compare the receiving plan with the warehouse stock. Verify weight and share with kitchen manager
Common usage mistakes
Writing kilograms instead of grams. Calculating the preparation margin the same as the wastage percentage. Using the summary total as the final result without correcting the lines with control warnings
Limits and proper use
Labor, energy, transportation and service costs are not included. It does not offer diet, allergen or nutritional advice. If cutting and cooking efficiency are different, verify the grammage with your own recipe. The file is prepared for 150 record lines. The parent summary includes all valid rows, regardless of filters. When capacity is full, open a new period copy; additional rows require the summary and validation ranges to be updated as well. There are no macros, external data connections or automatic notifications.
Compatibility and quality control
Two pages of this file were visually inspected; Formulas were recalculated and checked in empty, sample and incorrect entry scenarios. There was no separate device testing of the Excel desktop application. .xlsx without macro; formulas and drop-down lists are included in the file. The tracking page includes 150 preset record lines and a standalone Sample page. Prepared for desktop Excel; Check views and validations in other spreadsheet applications.
Scope of this file
This independent file has been prepared for the catering portion and ingredient plan. It's not that Shiftmate automates this industry workflow; The application focuses on team, shift and timesheet management.
Relevant official and technical resources
Frequently asked questions
Is 10% share the same as 10% wastage?
No. Here the net need is multiplied by 1.10. The calculation of the purchase required to obtain the net amount after a 10% loss is different.
Can I write the material used in liters?
In this file all quantities are in grams and kilograms. It does not do density conversion; Do not add liters directly.
Does it calculate sales price?
No. It only gives the material purchase cost. You need to price other expenses and the profit target separately.
Do I need to create an account to download the file?
No. You can download the Excel file directly after creating a download request with your email address. Creating a workspace is not mandatory. If there is an area that does not meet your needs, you can request an edit via the contact form.