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Menu Costing Template

The document provides a template for calculating the costs of menu items by listing the primary and secondary ingredients, their quantities and prices to calculate a total cost which is then compared to a selling price to determine the food margin and generated profit. Instructions are included to guide the user in populating the template with ingredient names, amounts, and pricing in order to cost out a menu item.

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ida75
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© Attribution Non-Commercial (BY-NC)
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435 views4 pages

Menu Costing Template

The document provides a template for calculating the costs of menu items by listing the primary and secondary ingredients, their quantities and prices to calculate a total cost which is then compared to a selling price to determine the food margin and generated profit. Instructions are included to guide the user in populating the template with ingredient names, amounts, and pricing in order to cost out a menu item.

Uploaded by

ida75
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd
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Menu Item Costing

Print

Name: Date:

(Primary Products)
Product Name Quantity Price (per Total Price
Units each unit)
Menu Item Costing
$0.00
$0.00
(Primary Products) Total: $0.00
(Secondary Products)
Product Name Quantity Price (per Total Price
(in grams) 1Kg)
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
(Secondary Products) Total: $0.00

Total Cost: $0.00

Selling Price:

Food Margin:

Generated Profit: $0.00

Food & Beverage Manager

General Manager
Help
Print

(Primary Products)

1. In the cell "Name" put the name of the mane product of the dish (Steak, Cod Fish, Pie)
2. In the cell "Quantity" put the number of units for 1 dish (one piece of Steak or two slices of fish)
3. In the cell "Price" put price of the product in "Name" per 1 unit of measure (1 steak - $2.00 Dollar)
4. Cell "Total Price" will calculate the price of the single unit multiplied by number of the units in
one portion

(Secondary Products)

1. In the cell "Name" put the name of the secondary product of the dish (pasta, chips, new potatoes)
2. In the cell "Quantity" put the amount of the secondary product in Grams (100 Gram, 200 Grams)
3. In the cell "Price" put price of the secondary product per 1 Kilo or Liter ($10.00 per Kilo or Liter)
4. Cell "Total Price" will calculate the price of the secondary product per amount of weight used for
preparation of the dish.

Total Cost

Cell "Total Cost" calculates total of Primary and Secondary Products

Selling Price

In the cell "Selling Price" put the price of the dish as per your menu or the price that this dish will
sell for.

Food Margin

Cell "Food Margin" calculates proportion between cost of the dish and generated revenue.
(30% of the costs involved in preparation of the dish should generate 70% of profit)

Generated Revenue

Cell "Generated Profit" calculates the Net Profit generated.

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