Excel · Free · English
Recipe cost card template: the gross margin on every dish
You sell a dish at 12 euros and assume it is good business. But what does it really cost to make? Usually the answer is an impression, not a number.
The result is familiar: some dishes at 60% margin, others at 25% — and nobody knows which is which.
What is inside
- A master sheet with every ingredient: name, unit price and unit of measure
- 10 blank cards, one per dish
- Validated dropdowns that link ingredients by name
- Formulas that pull prices from the master sheet automatically
- Automatic cost per ingredient, total cost, gross margin (€) and food cost (%)
- Update one price on the master sheet and every dish recalculates
Benefits
- Precision: you stop pricing on intuition
- You see immediately how one expensive ingredient hits every dish that uses it
- Consistency in the kitchen, with exact quantities per portion
- Margins always current when purchase prices change
