![]() Instead, I spent 6 hours making my own calculator spreadsheet in Google Sheets. ![]() I really liked Kirk McDonald's calculator, but the recipes haven't been updated in quite some time, and I never really felt like updating the json data myself because I'm lazy. I wasn't happy with some of the other satisfactory calculators out there, as they were always too fiddly to get it to the right balance of inputs for me. Either copy to your own drive, or download as an excel spreadsheet. Once you’ve got your costs figured out using these formulas, download this food business canvas template to help you map your strategy for starting a profitable food business.Sheet is located here. Let us know if you have any questions about this tool in the comments field below. If, after cooking, you end up with a different number of servings than you had planned, enter this number in cell I5 to perform corrected calculation.Feel free to increase retail price further if product warrants a premium.) (This calculation is cost, multiplied by 3. In row 40, your recommended retail price per serving is displayed.This will scale your ingredient amounts to match your desired servings, and calulate cost. Enter the amount of each ingredient used in your recipe in column E.This will calculate cost per ounce in column D. Enter ingredient names in column A, along with size in ounces and price paid for ingredients.Enter the number of servings from your original recipe in cell D6, and your desired number of servings in cell F5.Download our Food Business Startup Kit to get more free tools like this.Menu and Food Costing Spreadsheet(.xlsx file).That about covers it! Now, you’ll never spend precious minutes upscaling recipes and you’ll never have to worry if an elaborate special is wreaking havoc on food costs. Click the play to start the video tutorial. I own a restaurant in Maine, so I decided to share my own food costs for our popular clam dip. In the video below, I walk you through this spreadsheet using an example from my own restaurant. ![]() Punch that number into the “number of servings obtained” field, and you’ll get a corrected cost per serving and recommended retail price, that more accurately reflects how many servings you actually got out of each recipe. Say you’ve followed your recipe to the letter, but for whatever reason, the number of portions you’ve ended up with is different than you’d planned for example, you thought 10 pounds of fish would yield you 30 servings of your stuffed baked tilapia special, but for some reason, you’ve only ended up with 26. You Might Also Like: Small Restaurant Startup Costs Breakdown and Spreadsheet Now, there’s one more cool feature that we want to draw your attention to, and that’s the “If actual servings obtained differ from desired “#” widget. In red, we’ve included a Recommended Retail Price field, which simply multiplies your total cost per serving by 3, since your raw ingredient cost should be roughly 1/3 of your retail price.Total Cost/Serving field tells you how much each serving will cost.Total Recipe Cost field tells you the total ingredient cost for your new, upscaled recipe.Toward the bottom of the spreadsheet, you’ll find totals or calculations based on the information you entered: Keep adding ingredients, sizes, and prices until your recipe is complete. The spreadsheet will scale up the amount you need for the desired amount of servings you’d like to end up with, and give you a total cost for that ingredient, in your new, larger-serving amounts. Again, this is the amount of each ingredient called for in your original, unscaled recipe. Recipe Amount Column: Next, enter the “Recipe Amount” for that ingredient. The “Bulk Size” column is the total weight in ounces of the product, as you buy it from the wholesaler.īulk Cost: The “Bulk Cost” field is for what you pay for that ingredient, in your bulk sizes. By default this spreadsheet has space for a recipe with 27 total ingredients, but you can add additional rows into the spreadsheet if the recipe requires more.īulk Size Column: Next, begin entering your ingredients. ![]() Be as detailed as possible here and making sure to including even small costs like salt or pepper. Ingredients Column:Here you will enter each ingredient needed to produce your recipe. This will set your “scale factor” for the rest of the spreadsheet. To scale the recipe up or down, enter the desired number of servings in the field to the right. You’ll need to enter the total recipe yield (in ounces), as well as the number of servings the original recipe was intended to feed. Original Recipe: Begin by entering the values from your original recipe, under the “original recipe” field. In our video walk-through below, we guide you through filling out this tool.
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