Recipe Cost Workbook
Work out what each batch and each portion really costs, using your own ingredient prices. Then see the price you need for your target margin.
$12 USD
One-time payment · download after confirmation · .xlsx
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What you get
- Blank workbook to fill in
- Worked example (fictional numbers)
- Two-page PDF guide
- START-HERE file
What it does
- Ingredient library with room for 100 ingredients
- 30 ingredient lines per recipe sheet; duplicate the sheet for more recipes
- Pack size, pack price and usable fraction (for trim and waste)
- Packaging per portion; labor and overhead per batch
- Batch cost, portion cost and the price for your target margin
- Compare your actual selling price: profit, margin and markup
Three workbooks for $24
Recipe costing, menu pricing and bakery order tracking in the Food Business Workbook Bundle. Separately $30. Files are separate; copy portion costs between them.
Before you buy
Excel format (.xlsx). Tested in Apple Numbers and LibreOffice Calc. Excel and Google Sheets have not been tested yet. Units: g/kg, ml/l and each/dozen — no cups or spoons. One currency throughout. It plans current costs; it doesn't track stock or sales. Digital file only. In Numbers, sheet protection is not enforced, so take care not to overwrite formulas. The hidden Units sheet may appear after import; do not edit it.
Questions
Can it convert cups into grams?
No. It supports g/kg, ml/l and each/dozen. Weigh or convert other measures before entering them.
Can I use my own currency?
Yes. Enter every amount in the same currency.
What does usable fraction mean?
The share of a pack you can actually use. 80% usable means 20% is lost to trim or waste.
Are margin and markup the same?
No. Margin divides profit by the selling price; markup divides it by the cost. Cost 1, price 2 = 50% margin, 100% markup.
Why are my results blank?
A required input is missing. Check the recipe name, a positive yield, the costs and the target margin; the sheet shows CHECK INPUTS until they're complete.
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