Know the real margin on every dish and make decisions based on data. Free download.
This template helps you solve it simply and professionally, without any complicated software.
Everything you need to start working in an organised way from today.
Free basic version
Every hospitality business is different. The template includes versions adapted to different types of venue.
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Answers to the most common questions about this template.
Food cost is the share of a dish's selling price that goes on ingredients. You calculate it by dividing the ingredient cost by the selling price (excluding VAT) and multiplying by 100. A healthy food cost in restaurants is usually between 28% and 35%.
The basic template focuses on food cost (the cost of raw ingredients). The full pack adds a tab to calculate prime cost, which combines food cost and staff cost.
The template has a central 'Ingredient prices' tab. When you update a price there, every dish that uses that ingredient is recalculated automatically.
Yes. The template includes a monthly trends tab where you record each month's costs and see comparison charts showing how your food cost is moving.
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