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Restaurant Inventory, Recipe Costing & Menu Profitability Workbook Version 2.2

Price: $129.00

This MS Excel Workbook was designed for chefs, manager and owners who are looking for an easy to use method of accurately tracking inventory, costing recipes and evaluating their menu profitability.

This completely revised and upgraded Version 2.2 of our popular customized Microsoft Excel (PC Windows based) workbook was developed by the Restaurant Resource Group and designed for chefs, managers and owners who want to: 


  • Maintain an accurate Inventory of all their restaurant's food items and current prices

  • Perform a physical Inventory count (at cost) of the restaurant's food inventory at the end of each accounting period,

  • Have the ability to easily and  accurately cost their recipes, sub-recipes and fully "plated" menu items,

  • Automatically update all recipe and menu item costs as product Inventory prices change,

  • Print easy to read recipe sheets for every menu item with instructions and other information important to the cooks and staff,

  • Determine the food cost percentage and gross margin contribution of each item on their menu as well as the averages for each menu category, and

  • Know the "theoretical" or "ideal" food cost of each menu category and the overall menu based on how many of each item they sell

"John, thank you very, very much for the new Version 2.2 of your Recipe Costing Workbook. This thing is amazing; you've gone from a Ford to a Mercedes Benz! It's good that I came aboard when you started with the earlier, simpler version so I can, hopefully, adjust to all the bells and whistles you've added. I especially appreciate the Recipe and Sub-Recipe Search feature, as I had so many various Marie Callender dessert recipes that were difficult to find. I better get back to work, but again I want to express my appreciation for the great work you are doing and how relevant & helpful it is to those of us in the field. Best regards with gratitude"
Bob Beckmann, Marie Callender Pie Shops, Whittier, CA

The good news is that most people are reasonably familiar with Microsoft Excel, and many already use it for simple spreadsheet tasks in their restaurant. That is why we developed this easy to use product. A person with no previous Excel experience can begin documenting and costing recipes in minutes, without the need for detailed instructions or the need to spend hours learning how to use a new software program....

Up till now this information could only be determined by purchasing expensive and difficult to use software based applications. Unfortunately the "learning curve" required to become adept at using these programs is steep and time consuming, and most professional chefs in independent restaurants do not have the time or energy to make this investment. These applications are also designed so that each item or product on your food invoices needs to be entered individually. Just think of the time it would take if you were to enter every line of every SYSCO bill you received? You would need a full time bookkeeper to keep pace!

The Restaurant Inventory, Recipe and Menu Costing Workbook is organized as a single Microsoft Excel file consisting of multiple linked worksheets as shown below....

Main Menu

The workbook automatically opens to an easy to navigate Menu screen where all tasks are a simple click away. Return to the Main Menu with another click from each screen.

The workbook is divided into three sections:

  1. Maintain Food Inventory Items
  2. Add/Maintain Recipes (Menu Items)
  3. Summary Information

Detailed Instructions are easily accessed from the Main Menu and are also included as an Adobe Acrobat document (PDF file) that accompanies the Workbook


Master Inventory Worksheet

The Inventory Master is divided into multiple food categories (e.g. Meat & Poultry, Fish & Seafood, Produce, Grocery, Dairy) and is designed to record all your purchased food items:

  • Use your vendor invoices to enter the "As Purchased" unit and unit price for each item

  • Convert "As Purchased" units and unit prices to the way you will be "calling" for each item in your actual recipes. This means defining a recipe unit (e.g. purchase by the pound...use in recipe as ounce) if different from the As Purchased unit.

  • Finally you will need to determine a Conversion factor to apply to your recipe unit so that the program can automatically calculate the recipe unit cost for input into your recipes.

  • A column is provided for Notes as to how you determined the appropriate conversion for the selected recipe unit. (Product documentation provides detailed explanation of how to calculate your Conversion factors)

Note: inputs on sample page are for demonstration purposes. User will enter their own food products and associated units and unit prices


Count Food Inventory

Use the Inventory Count worksheet to obtain an accurate month end total dollar value (at cost) of all your in stock food items. This value is critical if you are to create a Profit and Loss Statement that accurately reflects your restaurant's actual food cost and food cost percentage!

Simply decide which units you will use to consistently count each of your Inventory items (Inv Count Unit) and make a simple conversion to yield an accurate count unit price (e.g. if you purchase an item by the case but want to count by the "each" then your conversion number will simply be the number of units in the case).  Print out the worksheet and manually enter your Inventory totals as you perform the "physical count". Then return to the worksheet and record the numbers in the appropriate cells. The Count sheet does the rest by automatically calculating the total value (cost) of each item and totals each Inventory category and the grand total of all categories as shown above.


Recipe Search Form

Its easy to find an existing recipe from the Main Menu by clicking on the Find Existing Recipes box. Then select the Menu Category where the recipe has been entered, then just click on the recipe from the list. The recipe template will appear for you to review, print, or edit.


Recipe/Menu Item Templates

The "heart and soul" of this workbook are the Recipe or Menu Item templates. Forty templates are available for each of the four menu categories.

After filling in all the required information for each (name, date, number of portions and menu price) you will document the ingredients, recipe units and number of each required (see above). You now have an option to either manually enter the recipe unit cost for each ingredient (green cell) or to use the AutoLink feature (below) to link your ingredient costs from prior inputs on the Master Inventory worksheet.

Once all the information is entered the template will auto calculate the recipe cost, portion cost, food cost percentage and gross margin contributions as shown above. Each recipe or menu item template also has a section for documenting the process of creating each item (below)

The combination of the recipe template and documentation allows you to create "Standardized Recipes" for every item on your menu!


Sub-Recipe Templates

The recipe costing workbook also accounts for all the sub-recipes that are integrated into the recipes of your fully plated menu items. As an example note the addition of 2.5 oz of Sun Dried Tomato Alfredo sauce in the sample recipe above. This sauce has its own recipe, and the Excel workbook includes 150 Sub-Recipe Templates to accomplish this task. Each sub-recipe can be linked into your main recipes with ease. Note that all the sub-recipes include yield and associated cost per yield unit calculations. This allows you to seamlessly link the unit costs of your sub-recipes directly into the main recipe as  shown above (e.g. $0.05 per ounce of Alfredo Sauce is linked into the Penne Pasta recipe using the AutoLink feature)


Menu Profitability Summary

The Menu Profitability Worksheet automatically links all your recipes, arranged by menu category, into an easy to view and evaluate summary page. All the key statistics are listed for each menu item (portion cost, menu price, food cost %, gross margin (profit). By inputting the total number of each menu item sold for a specific time period (available through your POS system report), this summary yields your restaurant's Theoretical or Ideal Food Cost for the entire menu (as well as for each menu category). It also allows you to perform accurate Menu Engineering tasks to evaluate each menu item's contribution (profit) to your menu, and then to perform
"what if" scenarios by adjusting costs, prices and numbers sold.