Restaurant Food Cost & Menu Pricing Calculator

15 tabs, one linked system

1. 1

   Dashboard

   Actual and theoretical food cost %, the gap in points and dollars, weekly contribution margin, results by menu category, dishes over target, data checks, the last 8 logged counts by date with a chart (rows with a text date or a repeated week are left out).

2. 2

   Settings

   Business name, count date (the period runs from the previous logged count), target food cost % and Q factor per menu category, default yield, price rounding, menu engineering options, storage areas, purchase types, units and conversions.

3. 3

   Ingredients

   Up to 150 items: vendor, storage area, pack size and unit, pack price, previous price, recipe unit, yield %. AP and EP cost per recipe unit calculate; price rises of 5% or more turn red.

4. 4

   Prep Recipes

   20 cards for sauces, dressings, doughs and sides. Batch yield and unit give a cost per unit, and each one appears in the ingredient dropdown. Prep recipes can use prep recipes on earlier cards; anything else is flagged, never a circular reference.

5. 5

   Recipe Cards

   60 plated dish cards with 15 lines each: ingredient dropdown, quantity, any compatible unit, line cost, Q factor, plate cost per portion, method and plating notes. Prints two cards per page.

6. 6

   Print Card

   Pick any plated or prep recipe from a dropdown and print it on one page: ingredients, quantities, costs, plate cost, menu price and method.

7. 7

   Menu Pricing

   Plate cost, target food cost %, suggested price rounded up to your price step, your menu price, actual food cost %, points vs target, contribution margin, status.

8. 8

   Menu Engineering

   Enter weekly units sold. Sales mix, popularity threshold (70% rule), group average contribution margin, class (Star, Plowhorse, Puzzle, Dog) and what to do. Weekly sales, food cost and margin totals.

9. 9

   Price Impact

   Change up to 5 ingredient prices by % or new pack price. Every dish shows plate cost now and in the scenario, which ones are pushed over target, new suggested price and the weekly and yearly cost.

10. 10

    Inventory

    Count list in your shelf order: last week and this week counts in packs, values at current pack price, totals by storage area.

11. 11

    Count Sheet

    Printable one-page count sheet for the storage area you pick, with count units, last count (the previous count) and a box to write this count.

12. 12

    Purchases

    Invoices and credits with date, vendor, type and amount. Only the types you mark as food cost, dated since the last count, are counted; rows missing a date, type or amount are flagged.

13. 13

    Food Cost

    Opening inventory + purchases - staff meals - closing inventory, divided by food sales, for the period since the last logged count (the number of days is shown; if it is not 7, the status says so and asks for purchases and sales for the whole period). Opening inventory is that count's recorded closing (or last count at current prices, your choice). Theoretical food cost, POS reconciliation, and a 52-row history log, one row per count: rows can be in any order, the Dashboard reads them by date, and text dates or repeated weeks are flagged.

14. 14

    Yield Test

    Weigh as purchased, after trim and after cooking. Trim, cooking and total yield % to copy into Ingredients.

15. 15

    Item List (helper)

    Builds the gap-free ingredient dropdown from Ingredients and Prep Recipes. Labeled; nothing to type here.