I am costing my recipes out for a bakery. I took the culinary course of kitchen management, the most difficult course of my degree. Even though I aced the course, I could not understand the book's examples in the calculations. But seeing my bakery costs and inventory on the spreadsheet, I fully understand what I was taught in a different light. Thank you for making it easier to understand the concepts and giving us the free download. So very glad I came upon your video. Love it, and saved it.
I have to say again. Thank you David. The more I watch this the more I learn and I can only imagine how good a teacher you are in the kitchen, how you explain every detail and even leave your mistakes to show us how to amend. Your blood should be bottled!! Bless you.
As a fellow Chef, thank you for the video. I recently lost my 14 year old inventory sheet on my computer (don't know how but its gone, with all my formulas etc). after searching around for something to upgrade our system with, I came across your video and it was exatly what my prayers were asking for. in simple terms, I have a 10 page inventory list that I wanted to have a price breakdown on it. That could be linked to my 20 year reciepies that we use and this might just work...I read thru some of the comments, I think as in anything, you have to tweek somethings, but just want to say thank you sir....
I hope it does the trick for you. If you have 20 years worth of recipes to put in it might bog Excel down. I would recommend that you try to keep less than 500 recipes in each file, so perhaps have one for Apps, one for Entrees, etc if you have a ton of recipes. If you do it this way then create one master inventory and then copy and paste it into the other files to save time.
Excellent idea David on keeping sections on separate apps. What I was thinking of doing was doing one for each page of our menu. So example, we have a six folded menu with one page as the cover. So on one section with would be Mexican dishes, page two would be pasta dishes etc. Each menu is changed once a year so I can keep my recipes on spreadsheets and once a month update the price list as invoices come in and allow a spread of x% before updating prices...But thank you, Chef for the feedback much appreciated and yes, as Chefs' we are always learning new ideas, ways etc.
Thank you SO much for this. I'm in the business planning stage for my allergy friendly bakery and ingredients are EXPENSIVE. Trying to keep track on the different prices I have to pay for Tigernut Flour and relaying that cost to my prices for customers has been....daunting to say the least. This is exactly what I needed.
Approcaite your time Mr David and thanks alot for this amazing video that's so helpful and useful, and I was planing for the same ideas you had in it but I was missing for some measuring calculation now I got the way to solve it ,
Michael Feden Thanks! We are in the process of giving the site a "face lift"...soon it will have an updated look, a little better navigation, and be mobile friendly. Stay tuned!
Thank you for your resources, I just wanna check which prices do you use for your menu because in the spreadsheet sheet there’s purposed gross selling price and ideal gross selling price
Good day David, would you be able to briefly go over the reason to why the EP$/Unit is higher in cost after the yields have been made less that 100% yield. Thank you kindly for your time.
If the yield is less than 100% then the cost for the amount used goes up. For example, if the cost of onions is $0.50/lb and the recipe calls for 8 oz of diced onions, by the time you discard the peelings and root you now have maybe an 85% yield so the cost of the diced onions factors in the waste loss.
Well done, excellent video and spreadsheet. I need to create a new inventory/costing spreadsheet but it looks like I can use this and save a lot of time. I look forward to utilizing this tool!
David, Thank you so very much. I am not a Chef but I did sleep at a Holiday Inn.....lol. I am a retired Army Veteran and began my hotdog stand business in June 2018. I am trying to get a good handle on my products sold and was looking for a template for my COGS. Now I need to figure out how to enter my selling price to determine my Food Profits. Sorry, but I am not a smart guy when it comes to writing formulas for excel.
Awesome that you are working on your COGS. Excel will be a huge help in that endeavor. Here is a link to another form I did which has a variety of Excel tutorials wrapped into it, including how to write formulas for simple math equations to get quantities calculated. In a nut shell, all Excel formulas start with = After the = you then click on the Excel cell you want to start an equation with, then hit the math function you want to use ( * - / +) click the next cell in the equation and keep going until the equation is done. For instance, if you have a total cost of product and want to figure the price to sell it at if you want a 26% food cost you would start in the cell where you want the sales price answer, and then enter [=(cell w/ total cost)/.26] push the Enter key and you have the answer. Watch the video, it makes much more sense than a verbal description!
i have a question can't you just use = vlookup in the AP$ / Unit and also you can use that too in the yield and weight or volume to make it automatically comes ?
Dear David, thanks for your amazing guide. but I cant download that template on your website right now. can you help me to find another way to able to download? thanks
One way to do this would be to create the recipe for the regular priced items. Then copy that recipe and paste it into a new recipe which would have all the discounted items. You could keep them side by side in the workbook (so the tabs are right next to each other). Or if you have a ton of alternate discounted recipes you could create 2 workbooks, one for regular priced items and one for discounted priced items.
Hi David, I am starting my small food business and i am entirely new in this industry. I would just like to ask how did you identify the following items: 1. Cell A6: Number of Portions 2. Cell A7: Serving size per person 3. Cell A8: Purposed Net Selling Price 4. Budgeted Product Cost
Number of portions is totally up to you and it is based upon the number of portions your recipe will yield. Scale it according to what makes sense for your volume of business...it could be 10 portions or it could be 100.
Thank you David for the response. I believe you were not able to see all the items. How about for the following? 2. Cell A7: Serving size per person 3. Cell A8: Purposed Net Selling Price 4. Budgeted Product Cost
Hi David, first of all thanks so much for this amazing template! It's really helping me calculate the costing of my new restaurants menu. I have a little question, I costed a few recipes before alphabetically sorting two columns in the inventory sheet. Now I am seeing some "#REF!" info on some of the price cells in the recipes. I suppose that the formulas stay locked to the cells and when the ingredients move cells due to sorting it places the data into different cells. Is there any way to lock the information on the recipes sheets to avoid data getting lost after sorting the inventory by alphabetical order? Many thanks in advance. Kind regards!
I download the recipe template but on the bottom tab the inventory tab is missing. Only instruction then info, example 1, example 2 and recipe template. please help thank you..
My guy, use a procv formula to do that linking job for you, it'll make your life so much easier. Other than that, thank you for the model, it is really useful.
Good Evening Sir David. I apologize but i am new to these types of worksheets but I find it truly valuable. Is there a part in the spreadsheet where I can place the remaining stock of my inventory? For example : I bought 4 pcs of 225 grams of butter @ 37.75 each. So I'll write it on the inventory sheet as Butter 225 grams (column C) ; Pack (column E ) and 37.75 (in column F) If i used up, say 3 packs of butter, where do i put the remaining butter on the spreadsheet? Or is there another sheet I can use to monitor the remaining stocks? Thank you.
Ervin Castro This worksheet will not do what you are asking for. The inventory sheet is used not to calculate your total inventory value, but rather just to have a storeroom to pull items from for your written recipes, and to associate an accurate cost for the recipes. It would be easy to modify this to calculate your beginning and ending inventory so that you would only enter your purchases, you’re starting inventory, and you’re ending inventory. But to calculate on a daily basis the changes to your inventory would be extremely difficult
Hi David, In the video, I see that in order to put the pricing in a recipe you copied and pasted from a cell in the inventory. My question is, is there a way to use a pull down list within the recipe template that will allow me to select an item in the inventory (lets say onions) and then, each time I create a new recipe that requires onions, all I have to do is select onions from my pull down and the price would automatically be populated?
Two answers: 1) I think that I linked the price in the recipe to the inventory price rather than copied & paste. The difference is that linking it will allow the recipe prices to be updated if you change the prices on the Inventory tab. 2) There may be a way to link the prices as you suggest (which would be very cool!) but if it's possible, I haven't figured it out yet.
There are two different concepts to consider when determining the final selling price. 1) price based on the food cost %. This is usually determined by your budget food cost. So if budget is 34% then you take the cost of the dish and divide by .34 to get your selling price. 2) price based on margin (net revenue of the plate). This usually applies to high cost items such as lobster. If you usually make an average margin of say $25 for entrees then you may choose to take a "bad" food cost on the lobster by pricing it a few dollars above your average margin but not as high as it would need to be to hit a 34% food cost. More details available here: www.chefs-resources.com/kitchen-management-tools/food-cost-tools/sales-mix-and-menu-mix-for-the-chef/
Hello Chef, I noticed there is no reference to direct labor costs. I would like to include the cost of labor in the product cost (we own a BBQ business, so labor is a major part of the cost of the product - especially for those items that take hours to tend to). Would you recommend adding labor to the inventory sheet, or is there a different way you recommend capturing direct labor? Thanks so much for this template - it has saved me a lot of time having to create one!
+Tarra It would be best to create a separate worksheet to track your labor. You could set it up to track labor by event (which would be actual labor used), or by recipe (which would be theoretical labor to be used for forecasting a bid on an event). And then create a 3rd worksheet for your monthly P&L. On the P&L sheet you could put line items for: utilities, rentals, travel, advertising, etc. This way you could track your food cost, labor cost, and all other cost separately which will give you greater control over managing your costs.
This is great, one question though. Is it possible to select multiple recipes at once?my aim is to be able to select 4 or 5 recipes and have the ingredients populate in a list so I can use that as my shopping list
I'm not aware of a way to copy multiple recipes. But you can copy everything for a single recipe and paste it on a new tab using "Paste as Values" in order to keep the recipe totals the same. You could copy and paste multiple recipes (one at a time) onto a new tab this way and then combine similar ingredients for a shopping list. A little time consuming but easier than hand writing the list.
@@ChefsResources youve made me think, I can probablt just do a simple formula to take the info from those cells into another sheet. Itll be really basic but it might just work. Thanks!
@@ChefsResources so Ive greated 5 tables on one tab that serves as my meal plan for the week, then the next tab is my shopping list that will dynamically update when i change the selection in the meal plan. Thanks for triggering the idea
@@roryfitzsimons3120 That's awesome! This is one of the reasons I love working w/ Excel. It's so easy to adapt ideas/organizational plans to accomplish goals. Thanks for sharing your solution!
Hey Chef! this is an incredible sheet and great tutorial!!! One issue I have been having been when I sort the columns, the formulas get messed up thus changing the pricing on my recipes. is there a way I can lock them to the rows?
There are several ways to sort the sheet. First, near the top of the sheet you should see some small arrows in the header names for each column. Clicking on the arrow for the column you want sorted will organize the rows and columns correctly. For custom sort options check out this video which shows how to do manual sorts. edu.gcfglobal.org/en/excel2016/sorting-data/1/ Hope this helps.
Created a free account as instructed, download link only opens readable version in web browser. Unable to download for use in Microsoft excel. Please help
I downloaded it, and i think im going to love it, but im trying to create the index page now and when i create a new document it always has the 3 buttons on it from the info page. Is there a way to get rid of those from my new pages?
The best way to insert a blank sheet for the index is to click on the "Insert Worksheet" tab which is on on the tab bar next to "Example 2". It looks like a file with a little orange circle and if you hover over it it will say "Insert Worksheet". Then you can drag and drop it wherever you want on the tab bar.
Yes. it is possible to change the calculations to any currency you wish. But you will have to manually change the currency type in each cell. Here is a link of how to do this (not sure what the form is for, but his demo clearly shows how to make this change) ruclips.net/video/z2m-4VnlsfQ/видео.html
Dear David, I just used the inventory costing sheet and took a look at the tutorial, I would like to know if what I've inputted is correct and I'm on the right track, is there someone I could share the excel with?
You can add this into the recipe if you wish. But coal and other operational costs should not be added into your recipe cost (food cost). Track operational costs separately.
There are two ways to do this: 1) Add your sub-recipes to the Inventory Tab (perhaps under a new category called "Recipes" ) and then link to it there. 2) Link directly to the existing recipe. For this, under the Ingredients list on the recipe you are working on add the name of the recipe you want to add. Enter the info (qty, unit, etc) and under the AP$ / Unit link to the Cost per Portion amount on the recipe you want to add.
Look at the bottom of the sheet. There are multiple tabs to click on and one of them is the inventory sheet which you will need to input all of your operation's food items.
Hi David, I have inputted all of my inventory and now am working on my recipes. I followed your video and seem to only be able to get 0.000 in AP$/Unit. Not sure why?
+Brittany Reid I've tried the form today and everything seems fine. Please use the Contact Us form on our website to send me your email. Then we can touch base. You can send me the form with your numbers and I'll be able to give a better answer. www.chefs-resources.com/contact-us/
Creating a workbook like this one takes a few hours of work and a good understanding of Excel. The best way to learn would be to schedule a class with me. www.chefs-resources.com/kitchen-management-tools/kitchen-management-alley/need-chef-consultant-help/
If you have a paid subscription to the Chefs Resources website then you can access it on this page: www.chefs-resources.com/chefs-resources-subscriber-options/chefs-resources-premium-excel-downloads/
I would recommend doing a separate recipe for the sauce and then add the cost to the crab cake recipe. This will usually be more accurate, plus there is a chance that you will use that sauce again in the future for some other menu item.
Now here is a question cooked vs uncooked. What if you are in BBQ and you need to factor in the loss for meat. For example. If you are building a recipe for a pulled pork sandwich. Your Boston pork butt costs you 1.37 per pound, you buy a 10lb butt , however you are only going to yield 50%. So how do I correctly reflect that under inventory? Same thing with Brisket you only yield 50%
Great question! I wouldn't put the yield % in the inventory section because you might use the same cut of meat for different preparations. It is better to put the yield % into the recipe itself. There is a column on the recipe cards called Yield %, this is where you would put your final yield, factoring in trim loss and shrinkage due to the cooking process. For the most accurate costing use the links on the recipe templates to get yields for vegetables and fruits, so for instance, if you use 5 lb of diced onion you can factor in the loss of the peel & root.
+gavin sutton This page has more info on the sheet. And under the "Change Currency" heading there is a link showing how to do so. www.chefs-resources.com/kitchen-forms/recipe-template/excel-recipe-template-with-inventory/
first off , Amazing spreadsheet. thanks for all the hard work. i was just missing a few things on how to get data from one worksheet to another worksheet . now i i added an extra column that to the inventory so i could break down costs in to grams. in the new coloumn i have the drop down arrow but i am unable to add grams to the list. can you please explain how you did that..I.e. in one unit column you have btl , bag... another column you have cup , each, fl.oz. , my question is how do i add Grams to the column that i added. i have a drop down list but it only includes select all or blanks. can you please explain how to add to that list so it will include grams. thank you so much . I plan on making a donation as soon as i have am able to. right now we are a one income family as my wife became disabled 16 months ago. trying to find a way to increase my income and your spreadsheet is really gonna help. Mark
Hi Mark, glad you find the sheet useful. Try just typing gram into the cell you want to use it in. I think that it is a manual enter the first time you add a new unit of measure to a row. Same thing in columns with existing units of measure. You simply add the new unit of measure on the line item you want to use it on.
Hi Jaq Qzada. The proposed gross selling point (Ideal Gross Selling Price) is based upon the Budgeted Product Cost (food cost) % you set on the Info tab. So the amount in the Ideal Gross Selling Price takes your total cost of goods from that recipe, factors in sales tax and your ideal food cost percentage, and gives you a suggested selling price just based upon hitting that food cost %.
Got it, Thank you - Now I am also trying to figure out how to use the recipe scaling form. How possible is it to get on a call or Skype session with you?
I am costing my recipes out for a bakery. I took the culinary course of kitchen management, the most difficult course of my degree. Even though I aced the course, I could not understand the book's examples in the calculations. But seeing my bakery costs and inventory on the spreadsheet, I fully understand what I was taught in a different light.
Thank you for making it easier to understand the concepts and giving us the free download. So very glad I came upon your video.
Love it, and saved it.
Thanks for the great comment! The whole purpose of my site is to help people our industry...it's good to know that the content is useful.
I have to say again. Thank you David. The more I watch this the more I learn and I can only imagine how good a teacher you are in the kitchen, how you explain every detail and even leave your mistakes to show us how to amend. Your blood should be bottled!! Bless you.
Very glad that the info is helpful! I love Excel, it makes my life in the kitchen so much easier.
The best template I have found in 4 years of working in the industry
Many thanks!
You're amazing. This is the best tool for costing out all the food items! Life saver, exactly what I need thank you very much!
You're very welcome!
How do I find this on my computer? I already downloaded it.
@@jessmicha723 How ayou downlaoded?
Thank you for this amazing guide and template. I really appreciate the step-by-step tutorial.
I hope ur getting all this. This is very HELPFUL
hi sir i am mubsher ali from dubai i really like your this vidoe
Thank you so much for the greatest recipe cost form I have EVER seen and it's free. This is Awesome! Thank you!!!!
Thank you, David, so much for taking the time to create this document. This is truly a tremendous help and a great learning tool.
Thank you so much, because of you i could now cost my menus, you've been a great help
Chef!!! Thank you!! such a huge help, you're a god send.
Thank you for creating and sharing this recipe costing and inventory linking! It works on google spreadsheets too! :)
Alicia Cruz please tell me this is true!! 🤞🏽🤞🏽
hi. could you please send me the template?
Great tutorial!! I am a complete XCell newbie can you convert these to kg and grams? Ltrs?
Yes. Check out my brief tutorial here: ruclips.net/video/lOjJKgKIMis/видео.html
Thank you Chef!
Thank you very much David.This is the exact tutorial I needed. You made this potential headache very clear and simple!
sir iam young chef from iran and your information put me head of my work so much love and tank u for ur time and efort
Thanks for the feedback Armin. Glad that the site is helpful!
hi armin. can you send me the template?
Very Well done, David. A must view for Restaurant owners & you explain it very well. Thanks
Thank you for this it's going to make my job a whole lot easier
As a fellow Chef, thank you for the video. I recently lost my 14 year old inventory sheet on my computer (don't know how but its gone, with all my formulas etc). after searching around for something to upgrade our system with, I came across your video and it was exatly what my prayers were asking for. in simple terms, I have a 10 page inventory list that I wanted to have a price breakdown on it. That could be linked to my 20 year reciepies that we use and this might just work...I read thru some of the comments, I think as in anything, you have to tweek somethings, but just want to say thank you sir....
I hope it does the trick for you. If you have 20 years worth of recipes to put in it might bog Excel down. I would recommend that you try to keep less than 500 recipes in each file, so perhaps have one for Apps, one for Entrees, etc if you have a ton of recipes. If you do it this way then create one master inventory and then copy and paste it into the other files to save time.
Excellent idea David on keeping sections on separate apps. What I was thinking of doing was doing one for each page of our menu. So example, we have a six folded menu with one page as the cover. So on one section with would be Mexican dishes, page two would be pasta dishes etc. Each menu is changed once a year so I can keep my recipes on spreadsheets and once a month update the price list as invoices come in and allow a spread of x% before updating prices...But thank you, Chef for the feedback much appreciated and yes, as Chefs' we are always learning new ideas, ways etc.
Thank you for your information. It is extremely helpful!!!!
Thank you brother. This is valuable !
Thank you SO much for this. I'm in the business planning stage for my allergy friendly bakery and ingredients are EXPENSIVE. Trying to keep track on the different prices I have to pay for Tigernut Flour and relaying that cost to my prices for customers has been....daunting to say the least. This is exactly what I needed.
Very glad you found it useful! Please take a moment and click the thumbs up icon for the video if you haven't! It will help.
Just did!
Love this! Thank you for posting!
chef thank you so much for the help behalf of among all chefs ...really appreciated your excel formula chart Respect......thanks once again.
My pleasure Tuan!
Approcaite your time Mr David and thanks alot for this amazing video that's so helpful and useful, and I was planing for the same ideas you had in it but I was missing for some measuring calculation now I got the way to solve it ,
Thank you so much! SO helpful. I really appreciate your sharing this with us.
Your Website and Videos rock. Keep up the great work!!! It is very much appreciated!!!!
Michael Feden Thanks! We are in the process of giving the site a "face lift"...soon it will have an updated look, a little better navigation, and be mobile friendly. Stay tuned!
This is awesome!! Thank you for sharing!!!!
This is extremely helpful! I am excited to use your template. You are appreciated
Many thanks for the compliment!
Thanks for sharing your wisdom! I appreciate it!
Thank you for your video, its really helpful
Thanks!
thank you sir nice formula
Thank you for your resources, I just wanna check which prices do you use for your menu because in the spreadsheet sheet there’s purposed gross selling price and ideal gross selling price
Good day David, would you be able to briefly go over the reason to why the EP$/Unit is higher in cost after the yields have been made less that 100% yield. Thank you kindly for your time.
If the yield is less than 100% then the cost for the amount used goes up. For example, if the cost of onions is $0.50/lb and the recipe calls for 8 oz of diced onions, by the time you discard the peelings and root you now have maybe an 85% yield so the cost of the diced onions factors in the waste loss.
@@ChefsResources This makes perfect sense and thank you again for your time as well as the explanation. Have a great day!
OMG you are the best! thank you so much!
Well done, excellent video and spreadsheet. I need to create a new inventory/costing spreadsheet but it looks like I can use this and save a lot of time. I look forward to utilizing this tool!
Thanks for the kudos! Hope it meets your needs.
David, Thank you so very much. I am not a Chef but I did sleep at a Holiday Inn.....lol. I am a retired Army Veteran and began my hotdog stand business in June 2018. I am trying to get a good handle on my products sold and was looking for a template for my COGS. Now I need to figure out how to enter my selling price to determine my Food Profits. Sorry, but I am not a smart guy when it comes to writing formulas for excel.
Awesome that you are working on your COGS. Excel will be a huge help in that endeavor. Here is a link to another form I did which has a variety of Excel tutorials wrapped into it, including how to write formulas for simple math equations to get quantities calculated.
In a nut shell, all Excel formulas start with =
After the = you then click on the Excel cell you want to start an equation with, then hit the math function you want to use ( * - / +) click the next cell in the equation and keep going until the equation is done.
For instance, if you have a total cost of product and want to figure the price to sell it at if you want a 26% food cost you would start in the cell where you want the sales price answer, and then enter [=(cell w/ total cost)/.26] push the Enter key and you have the answer. Watch the video, it makes much more sense than a verbal description!
i have a question can't you just use = vlookup in the AP$ / Unit and also you can use that too in the yield and weight or volume to make it automatically comes ?
Just what I needed! Thank you.
thank you chef i learn new way .
Thank you very much for sharing. Thank you great work
THANK YOU!!
Hope it works well for you.
Hay
This is really good one.
Perfect way for recepie costing.
Thanks dude
Dear David, thanks for your amazing guide. but I cant download that template on your website right now. can you help me to find another way to able to download? thanks
thankyou david
YOUR THE BEST! THIS REALLY HELPS :)
This is useful to a certain extent. I was looking for recipe cost which consists of discounted raw materials in addition to normal price materials.
One way to do this would be to create the recipe for the regular priced items. Then copy that recipe and paste it into a new recipe which would have all the discounted items. You could keep them side by side in the workbook (so the tabs are right next to each other). Or if you have a ton of alternate discounted recipes you could create 2 workbooks, one for regular priced items and one for discounted priced items.
That explains! Thanks a lot!
cheers, thank you lots chef
Hi David, I am starting my small food business and i am entirely new in this industry. I would just like to ask how did you identify the following items:
1. Cell A6: Number of Portions
2. Cell A7: Serving size per person
3. Cell A8: Purposed Net Selling Price
4. Budgeted Product Cost
Number of portions is totally up to you and it is based upon the number of portions your recipe will yield. Scale it according to what makes sense for your volume of business...it could be 10 portions or it could be 100.
Thank you David for the response. I believe you were not able to see all the items. How about for the following?
2. Cell A7: Serving size per person
3. Cell A8: Purposed Net Selling Price
4. Budgeted Product Cost
Thanks for sharing!
well done Thank you very much really it's great work
Hi David, is there any option for Grams/ Kilograms for weight.
Hi David, first of all thanks so much for this amazing template! It's really helping me calculate the costing of my new restaurants menu. I have a little question, I costed a few recipes before alphabetically sorting two columns in the inventory sheet. Now I am seeing some "#REF!" info on some of the price cells in the recipes. I suppose that the formulas stay locked to the cells and when the ingredients move cells due to sorting it places the data into different cells. Is there any way to lock the information on the recipes sheets to avoid data getting lost after sorting the inventory by alphabetical order? Many thanks in advance. Kind regards!
I download the recipe template but on the bottom tab the inventory tab is missing. Only instruction then info, example 1, example 2 and recipe template. please help thank you..
My guy, use a procv formula to do that linking job for you, it'll make your life so much easier. Other than that, thank you for the model, it is really useful.
thank you, its so help full...
Thank you very much
Good Evening Sir David.
I apologize but i am new to these types of worksheets but I find it truly valuable.
Is there a part in the spreadsheet where I can place the remaining stock of my inventory?
For example : I bought 4 pcs of 225 grams of butter @ 37.75 each. So I'll write it on the inventory sheet as
Butter 225 grams (column C) ; Pack (column E ) and 37.75 (in column F)
If i used up, say 3 packs of butter, where do i put the remaining butter on the spreadsheet?
Or is there another sheet I can use to monitor the remaining stocks?
Thank you.
Ervin Castro This worksheet will not do what you are asking for. The inventory sheet is used not to calculate your total inventory value, but rather just to have a storeroom to pull items from for your written recipes, and to associate an accurate cost for the recipes.
It would be easy to modify this to calculate your beginning and ending inventory so that you would only enter your purchases, you’re starting inventory, and you’re ending inventory. But to calculate on a daily basis the changes to your inventory would be extremely difficult
Fantastic!
Hi David, In the video, I see that in order to put the pricing in a recipe you copied and pasted from a cell in the inventory. My question is, is there a way to use a pull down list within the recipe template that will allow me to select an item in the inventory (lets say onions) and then, each time I create a new recipe that requires onions, all I have to do is select onions from my pull down and the price would automatically be populated?
Two answers: 1) I think that I linked the price in the recipe to the inventory price rather than copied & paste. The difference is that linking it will allow the recipe prices to be updated if you change the prices on the Inventory tab.
2) There may be a way to link the prices as you suggest (which would be very cool!) but if it's possible, I haven't figured it out yet.
I am Not able to get the template. Could you please help me in downloading. i also subscribed but not able to download
I buy oil in gallons but like a good chef I weigh out my ingredients does your spreadsheet convert mass to weight?
No, the sheet does not convert mass to weight. Good idea though!
Is it possible to change to grams/kilograms?
This is awesome!
Can you please explain how the Ideal Grose selling price is calculated?
There are two different concepts to consider when determining the final selling price. 1) price based on the food cost %. This is usually determined by your budget food cost. So if budget is 34% then you take the cost of the dish and divide by .34 to get your selling price.
2) price based on margin (net revenue of the plate). This usually applies to high cost items such as lobster. If you usually make an average margin of say $25 for entrees then you may choose to take a "bad" food cost on the lobster by pricing it a few dollars above your average margin but not as high as it would need to be to hit a 34% food cost.
More details available here: www.chefs-resources.com/kitchen-management-tools/food-cost-tools/sales-mix-and-menu-mix-for-the-chef/
Hello Chef,
I noticed there is no reference to direct labor costs. I would like to include the cost of labor in the product cost (we own a BBQ business, so labor is a major part of the cost of the product - especially for those items that take hours to tend to). Would you recommend adding labor to the inventory sheet, or is there a different way you recommend capturing direct labor? Thanks so much for this template - it has saved me a lot of time having to create one!
+Tarra It would be best to create a separate worksheet to track your labor. You could set it up to track labor by event (which would be actual labor used), or by recipe (which would be theoretical labor to be used for forecasting a bid on an event). And then create a 3rd worksheet for your monthly P&L. On the P&L sheet you could put line items for: utilities, rentals, travel, advertising, etc. This way you could track your food cost, labor cost, and all other cost separately which will give you greater control over managing your costs.
Thanks for the Spreadsheet really helps.
I am curious the projected FC%. What is that in relation to?
Nvm! Just answered my own question. It's in relation to the price that I set.
This is great, one question though. Is it possible to select multiple recipes at once?my aim is to be able to select 4 or 5 recipes and have the ingredients populate in a list so I can use that as my shopping list
I'm not aware of a way to copy multiple recipes. But you can copy everything for a single recipe and paste it on a new tab using "Paste as Values" in order to keep the recipe totals the same. You could copy and paste multiple recipes (one at a time) onto a new tab this way and then combine similar ingredients for a shopping list. A little time consuming but easier than hand writing the list.
@@ChefsResources youve made me think, I can probablt just do a simple formula to take the info from those cells into another sheet. Itll be really basic but it might just work. Thanks!
@@ChefsResources so Ive greated 5 tables on one tab that serves as my meal plan for the week, then the next tab is my shopping list that will dynamically update when i change the selection in the meal plan. Thanks for triggering the idea
@@roryfitzsimons3120 That's awesome! This is one of the reasons I love working w/ Excel. It's so easy to adapt ideas/organizational plans to accomplish goals. Thanks for sharing your solution!
thank you so much for this
Hey Chef! this is an incredible sheet and great tutorial!!! One issue I have been having been when I sort the columns, the formulas get messed up thus changing the pricing on my recipes. is there a way I can lock them to the rows?
There are several ways to sort the sheet. First, near the top of the sheet you should see some small arrows in the header names for each column. Clicking on the arrow for the column you want sorted will organize the rows and columns correctly.
For custom sort options check out this video which shows how to do manual sorts.
edu.gcfglobal.org/en/excel2016/sorting-data/1/
Hope this helps.
hi,do you have inventory only for stocks thank you
Hi David,
What subscription level would I need to download a copy of this spreadsheet?
This would require the $5 subscription.
Need help to create recipes cards please
Created a free account as instructed, download link only opens readable version in web browser. Unable to download for use in Microsoft excel. Please help
This link should work
www.chefs-resources.com/wp-content/uploads/Recipe-Template-Bulk_w_Inventory.xlsm
I downloaded it, and i think im going to love it, but im trying to create the index page now and when i create a new document it always has the 3 buttons on it from the info page. Is there a way to get rid of those from my new pages?
The best way to insert a blank sheet for the index is to click on the "Insert Worksheet" tab which is on on the tab bar next to "Example 2". It looks like a file with a little orange circle and if you hover over it it will say "Insert Worksheet". Then you can drag and drop it wherever you want on the tab bar.
Can this spreadsheet be adapted for the metric system?
Yes. it is possible to change the calculations to any currency you wish. But you will have to manually change the currency type in each cell. Here is a link of how to do this (not sure what the form is for, but his demo clearly shows how to make this change)
ruclips.net/video/z2m-4VnlsfQ/видео.html
Chef can i get the link of your created excel page
Here is a link to a preview of most of our Excel forms. Please note, you will need to be a paid subscriber to access most of these forms.
this is great ,, thank you
Dear David, I just used the inventory costing sheet and took a look at the tutorial, I would like to know if what I've inputted is correct and I'm on the right track, is there someone I could share the excel with?
+mgpelaez77 You can use the contact form on my website:
www.chefs-resources.com/contact-us/
+mgpelaez77 You can use the contact form on my website:
www. chefs-resources. com/contact-us/
Thank you!
Does this template cover metric sizes/conversions?
yes could you possibly do a follow up video on a metric scale styled sheet . it would be awesome
Hello! Great video. Thanks for the insight. When I downloaded my version, I didn't get the inventory sheet. Is there anyway to get this?
The inventory sheet is on one of the tabs at the bottom of the one you downloaded. It should look the the images on this page.
This is great but I've opened it in Google docs and it won't let me change anything in the inventory - only add comments.
Unfortunately I believe it is too complex to use in Google docs.
Can you please let me know that your formula is also calculating the cost of edible oil, coal used,cylinder used
You can add this into the recipe if you wish. But coal and other operational costs should not be added into your recipe cost (food cost). Track operational costs separately.
How exactly do you link other recipes together? I want to use a batch recipe and input it into a menu item recipe
There are two ways to do this:
1) Add your sub-recipes to the Inventory Tab (perhaps under a new category called "Recipes" ) and then link to it there.
2) Link directly to the existing recipe. For this, under the Ingredients list on the recipe you are working on add the name of the recipe you want to add. Enter the info (qty, unit, etc) and under the AP$ / Unit link to the Cost per Portion amount on the recipe you want to add.
hi Sir, there is no inventory sheet on your template
Look at the bottom of the sheet. There are multiple tabs to click on and one of them is the inventory sheet which you will need to input all of your operation's food items.
Hi David,
I have inputted all of my inventory and now am working on my recipes. I followed your video and seem to only be able to get 0.000 in AP$/Unit. Not sure why?
+Brittany Reid I've tried the form today and everything seems fine. Please use the Contact Us form on our website to send me your email. Then we can touch base. You can send me the form with your numbers and I'll be able to give a better answer.
www.chefs-resources.com/contact-us/
how did you create this im looking at making a simpler version to use but i dont know how to :D
Creating a workbook like this one takes a few hours of work and a good understanding of Excel. The best way to learn would be to schedule a class with me.
www.chefs-resources.com/kitchen-management-tools/kitchen-management-alley/need-chef-consultant-help/
I cant find this specific Excel download?
If you have a paid subscription to the Chefs Resources website then you can access it on this page:
www.chefs-resources.com/chefs-resources-subscriber-options/chefs-resources-premium-excel-downloads/
If I were to have a sauce with my crab cake would it be best to have the sauce recipe coated with the crab cakes or separate from each other
I would recommend doing a separate recipe for the sauce and then add the cost to the crab cake recipe. This will usually be more accurate, plus there is a chance that you will use that sauce again in the future for some other menu item.
Hi there. Could this costing tool be used with a pizza recipe cake arc?
Ect *
Yes, it can be used for any type of recipe costing and linking to inventory if you wish.
Can this be used or Cakes
Now here is a question cooked vs uncooked. What if you are in BBQ and you need to factor in the loss for meat. For example. If you are building a recipe for a pulled pork sandwich. Your Boston pork butt costs you 1.37 per pound, you buy a 10lb butt , however you are only going to yield 50%. So how do I correctly reflect that under inventory? Same thing with Brisket you only yield 50%
Great question! I wouldn't put the yield % in the inventory section because you might use the same cut of meat for different preparations. It is better to put the yield % into the recipe itself. There is a column on the recipe cards called Yield %, this is where you would put your final yield, factoring in trim loss and shrinkage due to the cooking process.
For the most accurate costing use the links on the recipe templates to get yields for vegetables and fruits, so for instance, if you use 5 lb of diced onion you can factor in the loss of the peel & root.
is it possible to change the pricing to £ and the weighs to kilos and grams?
+gavin sutton This page has more info on the sheet. And under the "Change Currency" heading there is a link showing how to do so.
www.chefs-resources.com/kitchen-forms/recipe-template/excel-recipe-template-with-inventory/
Good
hi David, ive tried to change the currency, but the program says that it is protected against any changes. can you help please?
Look on the Instructions tab. It tells you what the password is to unprotect the sheet.
Or perhaps it is on the Info tab.
do you know android apps with similar function of recipes based costing and inventory control?
Unfortunately I don't.
first off , Amazing spreadsheet. thanks for all the hard work. i was just missing a few things on how to get data from one worksheet to another worksheet .
now i i added an extra column that to the inventory so i could break down costs in to grams. in the new coloumn i have the drop down arrow but i am unable to add grams to the list. can you please explain how you did that..I.e. in one unit column you have btl , bag... another column you have cup , each, fl.oz. ,
my question is how do i add Grams to the column that i added. i have a drop down list but it only includes select all or blanks. can you please explain how to add to that list so it will include grams.
thank you so much .
I plan on making a donation as soon as i have am able to. right now we are a one income family as my wife became disabled 16 months ago. trying to find a way to increase my income and your spreadsheet is really gonna help.
Mark
Hi Mark, glad you find the sheet useful. Try just typing gram into the cell you want to use it in. I think that it is a manual enter the first time you add a new unit of measure to a row. Same thing in columns with existing units of measure. You simply add the new unit of measure on the line item you want to use it on.
@@ChefsResources thanks for explaining, just what i was searching for!
Why are you not searching for products using dynamic search, instead of jumping from current sheet to inventory sheet.
Hi David, I am having a hard time understanding how the Purposed/proposed gross selling price functions
Hi Jaq Qzada. The proposed gross selling point (Ideal Gross Selling Price) is based upon the Budgeted Product Cost (food cost) % you set on the Info tab. So the amount in the Ideal Gross Selling Price takes your total cost of goods from that recipe, factors in sales tax and your ideal food cost percentage, and gives you a suggested selling price just based upon hitting that food cost %.
Got it, Thank you - Now I am also trying to figure out how to use the recipe scaling form. How possible is it to get on a call or Skype session with you?