FOOD COST CALCULATOR

DATE COST DISTRIBUTION

DISH NAME 1% 0%

EST. SALE PPRICE ₹ 1,500.00

TOTAL COST ₹ 661.63
99%
COST MARGIN ₹ 0.44
NET PROFIT ₹ 838.37

PRIMARY INGREDIENTS
Cost
Product Name Qty. Total Cost
(per unit)
Rice 3 ₹ 54.00 ₹ 162.00
oil 2 ₹ 35.00 ₹ 70.00
VEG 1 ₹ 100.00 ₹ 100.00 Insert a Photo of the Dish
spices 1 ₹ 30.00 ₹ 30.00
Gas 1 ₹ 50.00 ₹ 50.00
Water 1 ₹ 30.00 ₹ 30.00
Packing meterial 1 ₹ 150.00 ₹ 150.00
curd 1 ₹ 60.00 ₹ 60.00

TOTAL $ 652.00

SECONDARY INGREDIENTS
Qty Cost
Product Name Total Cost
Oz Lb/Pt
Oignon 1 ₹ 50.00 ₹ 3.13
Soy sauce 1 ₹ 50.00 ₹ 3.13 PREPARATION STEPS:
Spinach 2 ₹ 8.40 ₹ 1.05

TOTAL ₹ 7.30

UTILITY AND PREP. COST

Name Total Cost
Preparation ₹ 2.00
Gas ₹ 0.12

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 Electricity ₹ 0.11
Water ₹ 0.10
TOTAL ₹ 2.33

Prepared By Approved By

Occupation Occupation

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R

1% 0%

99%

Insert a Photo of the Dish

PREPARATION STEPS:

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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 etc
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 wei
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.

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 Cod Fish, Pie etc.)
of Steak or two slices of fish)
measure (1 steak - $2.00)
units in one portion.

(pasta, chips, new potatoes etc.)

r preparation in Oz (2 Oz, 4 Oz)
00 per Lb or Pt)
t of product per amount of weigh

e that this dish will

ed revenue.
rofit)

ormation visit the website at restaurant.eatapp.co

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Palak Rice
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