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Free recipe cost Excel template
In this template you write each product's recipe ingredient by ingredient: the quantity and unit you use, your latest purchase price and what that price is for. Line costs, batch cost, cost per portion and the selling price for your target margin work themselves out. The formulas convert grams to kilos and ml to litres.
Inside the file
- Labneh₺192.00
- Used
- 600 g
- Purchase price
- ₺320.00 / 1 kg
- Pistachios₺156.00
- Used
- 120 g
- Purchase price
- ₺1,300.00 / 1 kg
- Butter₺40.00
- Used
- 80 g
- Purchase price
- ₺500.00 / 1 kg
- Cream₺36.00
- Used
- 200 ml
- Purchase price
- ₺180.00 / 1 L
- Biscuits₺24.00
- Used
- 200 g
- Purchase price
- ₺120.00 / 1 kg
- Eggs₺18.00
- Used
- 3 pcs
- Purchase price
- ₺180.00 / 30 pcs
- Sugar₺6.00
- Used
- 150 g
- Purchase price
- ₺40.00 / 1 kg
| Ingredient | Used | Purchase price | Line cost |
|---|---|---|---|
| Labneh | 600 g | ₺320.00 / 1 kg | ₺192.00 |
| Pistachios | 120 g | ₺1,300.00 / 1 kg | ₺156.00 |
| Butter | 80 g | ₺500.00 / 1 kg | ₺40.00 |
| Cream | 200 ml | ₺180.00 / 1 L | ₺36.00 |
| Biscuits | 200 g | ₺120.00 / 1 kg | ₺24.00 |
| Eggs | 3 pcs | ₺180.00 / 30 pcs | ₺18.00 |
| Sugar | 150 g | ₺40.00 / 1 kg | ₺6.00 |
- Batch cost
- ₺472.00
- Cost per slice
- ₺47.20
- Suggested price (60% margin)
- ₺118.00
What's in the file?
- How to useFive steps and how units are matched.
- RecipeProduct, portions, target margin; ingredient lines; batch and portion cost, suggested price.
How to use it
- Download and open the file; on “Recipe” type the product, the portions it makes and your target margin.
- For each ingredient enter the quantity you use and pick its unit (g, kg, ml, L, pcs).
- Enter your latest purchase price and what it's for: ₺1,300 / 1 kg, ₺180 / 30 pcs.
- Look at the cost per portion and the suggested price, and review your selling price.
- Duplicate the sheet for every product; update a line when an ingredient's price changes.
To open it in Google Sheets
- 1. Download the file.
- 2. Upload it to Google Drive.
- 3. Right-click the file → Open with → Google Sheets.
Frequently asked questions
How do you cost a recipe in Excel?
Multiply each ingredient's quantity by its unit price; the lines add up to the batch cost. Divide the batch cost by the portions it makes for the cost per portion. This template also converts units: it matches 120 grams of pistachios with a price per kilo by itself.
How does the template suggest a price?
It divides the cost per portion by (1 − target margin). For a 60% margin on a ₺47.20 slice that's 47.20 ÷ 0.40 = ₺118. That's before VAT and before fixed costs; you make the final call against local prices and your rent.
How do I account for trimming loss?
For vegetables, fruit or meat that lose weight when cleaned, enter the quantity before trimming, or raise the purchase price to the usable part. Our recipe costing guide has the details and an example.
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Have a good day at work!
In Çetele you enter a recipe once; when an ingredient price rises every product's cost updates by itself and it tells you which ones are hit.