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Free Food Cost Calculator - Table Management by Eat-1

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Saiful Azli Suhaimi
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92 views46 pages

Free Food Cost Calculator - Table Management by Eat-1

Uploaded by

Saiful Azli Suhaimi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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FOOD COST CALCULATOR

DATE COST DISTRI


DISH NAME
EST. SALE PPRICE $ 100.35
40%
TOTAL COST $ 66.32
COST MARGIN % 66.09
NET PROFIT $ 34.03

LAPISAN BATIK
Cost
Qty Unit QTY / UNIT Unit Total Cost
(per unit)
BISKUT MARIE 400 GM 300 GM 5.9 7.87
SUSU PEKAT 250 GM 500 GM 5.9 2.95
SERIKAYA 100 GM 400 GM 6.9 1.73
BUTTER 250 GM 250 GM 12.9 12.90
HORLICKS 200 GM 1000 GM 20.9 4.18
SANTAN KOTAK 40 GM 200 GM 2.9 0.58
ISI DURIAN 50 GM 1000 GM 70 3.50
TELUR 3 nos 30 nos 11.9 1.19
NESTUM 200 GM 1000 GM 11.8 2.36
TOTAL 37.25

LAPISAN CHEESE
Cost
Qty Unit QTY / UNIT Unit Total Cost
(per unit)
CREAM CHEESE 500 GM 500 GM 19.90 19.90
GULA CASTER 150 GM 1000 GM 3.90 0.59
ISI DURIAN 50 GM 1000 GM 70.00 3.50
TEPUNG GANDUM 30 GM 1000 GM 5.90 0.18
SANTAN 40 GM 200 GM 2.80 0.56
ESEN VANILLA 10 GM 125 GM 2.50 0.20
ESEN DURIAN 10 GM 150 GM 3.50 0.23
TELUR 4 NOS 30 NOS 11.90 1.59
TOTAL 26.74

UTILITY AND PREP. COST


Name Total Cost
Preparation $ 2.00
Gas $ 0.12
Electricity $ 0.11
Water $ 0.10
TOTAL $ 2.33

Prepared By Approved By

Occupation Occupation

Inventory Templates by Spreadsheet123 © 2013 Spreadsheet123 LTD. All rights reserved


COST DISTRIBUTION

4%
40%

56%

Insert a Photo of the Dish

PREPARATION STEPS:

Inventory Templates by Spreadsheet123 © 2013 Spreadsheet123 LTD. All rights reserved


Help
Primary Products
1. In the cell "Name" enter the name of the primary product of the dish (Steak, Cod Fish, Pie etc.)
2. In the cell "Quantity" enter the number of units for a single dish (one piece of Steak or two slices of fish)
3. In the cell "Price" enter the price of your primary product per single unit of measure (1 steak - $2.00)
4. The cell "Total Price" calculates cost of a single unit multiplied by number of units in one portion.

Secondary Products
1. In the cell "Name" enter the name of the secondary product for your recipe (pasta, chips, new potatoes et
2. In the cell "Quantity" enter the quantity of the secondary product needed for preparation in Oz (2 Oz, 4 Oz
3. In the cell "Price" enter the price of secondary product per 1 Lb or Pint ($10.00 per Lb or Pt)
4. The cell "Total Price" calculates cost of secondary product by multiplying cost of product per amount of we
used in your recipe.

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 "Net Profit" calculates potential Net Profit, which your recipe can generate.

Eat is a leading restaurant reservation system for iPad. For more information visit the website
k, Cod Fish, Pie etc.)
of Steak or two slices of fish)
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f units in one portion.

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ost of product per amount of weig

ce that this dish will

ated revenue.
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ormation visit the website at restaurant.eatapp.co

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