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Free recipe costing template
Cost a recipe, line by line.
List what goes into the dish, what each ingredient costs you and how much of it survives the trim. You get the cost per portion, the food cost at your menu price, and a price that hits your target. Print it for the line, or download it for Excel.
Questions, answered.
What is a recipe card, or fiche technique?
The standard sheet for one dish: every ingredient with its quantity and cost, the yield, the number of portions, the allergens and the method. It’s how a kitchen makes the same plate the same way, and knows what it costs.
How do you calculate the cost of a recipe?
For each ingredient, multiply the quantity used by what you pay per unit, and divide by its yield. Add up the lines for the recipe cost, then divide by the number of portions for the cost per portion.
Why does yield matter?
Because you pay for the whole product and serve only part of it. A case of romaine you trim by a quarter costs a third more per usable leaf than the invoice says.
What does RESTOCK add?
In RESTOCK you write the recipe once and it prices itself from what you actually paid, so a price change on an invoice updates every plate that uses it. Yields, sub-recipes and allergens come with it.
Run the place. Not the paperwork.
Thirty minutes with one of our advisors.