Shiftmate
Restaurant recipe and food cost calculation Excel
Calculate the recipe cost and food cost ratio with the amount of ingredients, unit cost, wastage and number of portions.
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
Prepare the file according to your business
For each ingredient, enter the purchase package quantity, package price, net amount used in the recipe, wastage rate, number of portions and menu sales price in the same unit of measurement.
Run formulas and checks
Net unit cost is divided by the package price by the package quantity; The cost used, including wastage, is calculated by multiplying the net amount by the wastage-corrected unit cost. The total prescription cost is divided into portions and proportioned to the sales price.
Turn results into action
Review the indicators on the summary page. Convert all ingredients to the same unit of measurement. Update fire with purchase and usage data. When the cost changes, run the sales price scenario again.
What does this Excel file solve?
Calculate the recipe cost and food cost ratio with the amount of ingredients, unit cost, wastage and number of portions. For each ingredient, enter the purchase package quantity, package price, net amount used in the recipe, wastage rate, number of portions and menu sales price in the same unit of measurement.
What's inside the file?
Material unit cost, Cost including waste, Portion cost, Food cost rate. The file contains sample rows, canned formulas, data validation fields, risk colorings, and executive summary.
Calculation and control logic
Net unit cost is divided by the package price by the package quantity; The cost used, including wastage, is calculated by multiplying the net amount by the wastage-corrected unit cost. The total prescription cost is divided into portions and proportioned to the sales price.
Worked example: Chicken bowl recipe
Total material: 62.99 TL. Portion: 1. Sales price: 420 TL. Result: Portion cost is 62.99 TL and food cost ratio is approximately 15%; If there is any missing packaging or energy item, it is added separately before the decision.
Decisions that can be taken as a result of this
Convert all ingredients to the same unit of measurement. Update fire with purchase and usage data. Rerun the sales price scenario when the cost changes
Common usage mistakes
Directly multiplying the price per kilogram by the quantity of grams. Adding waste twice to both quantity and price. Eliminating sauce, garnish and packaging at cost
Limits and proper use
Food cost includes only the costs you define. Evaluate labor, rent, energy, taxes and platform commissions in separate profitability analysis.
Compatibility and quality control
All 67 workbooks underwent formula error scanning, recalculation checking, and page-by-page visual inspection. Standard .xlsx file; Does not contain macros or external links. Formulas and data validation fields run inside the file. It is recommended that you keep the original file and work on a separate copy for your business.
Transitioning from Excel to automation
Use the file to solve restaurant operation needs immediately. When registration and approval traffic grows, move the same process to the Shiftmate workspace.
Relevant official and technical resources
Frequently asked questions
How does the waste rate enter into the food cost calculation?
Apply the wastage that reduces the usable quantity in a way that increases the unit cost; Do not add the same wastage to the recipe amount a second time.
What if a recipe produces more than one serving?
Divide the total recipe cost by the actual number of servings; Also follow the theoretical and actual portion difference.