This spreadsheet helps restaurants, cafes, bakeries, beverage shops, and delivery-focused food businesses understand real menu profitability before setting prices. Instead of guessing from total sales, you can enter ingredients, usage quantities, yield, packaging, labor, overhead allocation, platform commissions, promotion buffer, and monthly sales volume in one workbook.
What is included
- Dashboard summary for monthly profit, average Food Cost %, Star menu count, and menu items that may need price adjustment
- Menu Pricing sheet for total cost per item, actual selling price, Food Cost %, Margin %, profit per unit, suggested price, and price gap
- Recipe Costing sheet for ingredient-level costing by recipe, including actual usage, yield, unit cost, and total recipe cost
- Ingredient Database for purchase cost, pack size, purchase unit, usage unit, and usable yield after trimming or preparation loss
- Extra Costs sheet for packaging, labor per serving, utility allocation, delivery platform fee, and promotion buffer
- Menu Engineering view using Star, Plowhorse, Puzzle, and Dog categories to guide pricing, promotion, cost control, and menu decisions
- Built-in guide sheet explaining what to fill in first and how to read the results
Why it matters
- A menu can sell well but still underperform if waste, yield loss, packaging, labor, platform fees, and promo discounts are not included in the cost
- Ingredient prices change often. Updating the ingredient database keeps recipe costs and suggested prices connected
- Food Cost % helps you see whether ingredient cost is above target, while Margin % shows whether enough profit remains after broader costs
- Menu Engineering helps you avoid relying only on instinct by comparing both sales volume and profit per item
Best for
- Restaurants and cafes that want stronger cost control
- Bakeries and beverage shops pricing by piece, cup, set, or serving
- Food businesses selling through storefront, marketplace, and delivery channels
- Owners who want a clearer answer to: “What should I charge, and which menu should I push next?”
- Small teams that need one shared workbook for recipe cost, selling price, and menu decisions