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Food Cost Calculator Spreadsheet with Yield
Food cost calculator spreadsheet that costs each plate after trim loss. A ribeye plate looks like 28.4% food cost at invoice weight; after a 78% trim yield it is 35.8%, $2.51 more per plate. The sheet gives the price that hits your target: $40.75.
Preview
What's inside
- Food_Cost_Calculator_Spreadsheet_Blank.xlsx
- Food_Cost_Calculator_Spreadsheet_Example.xlsx
- Yield_Test_Sheets_and_Recipe_Cost_Cards.docx
Who it is for
Restaurant owners, kitchen managers, cafés, food trucks, caterers.
What you get
- Example workbook (made-up grill, 10 dishes)
- Blank workbook: 150 ingredients, 50 dishes
- Word file: filled and blank yield tests, recipe cost card
- Fill-in guide in every file: a “Fill in with AI” chapter with ready-made sentences for an AI chat assistant, matched to the template’s fields
Inside the workbook
- Ingredients: invoice price ÷ units per pack ÷ yield % = true cost per oz, fl oz, tbsp or each
- Menu Pricing: plate cost, food cost %, price at your target, batch recipes by actual portions
- Delivery App: what each order leaves you at your menu price, at your markup, and the price that keeps your dine-in profit (burger: $4.73 on a 30% app instead of $9.63)
- Price Alert: a new invoice price re-costs every recipe (ground beef +11.3%: burger 28.7% → 30.6%)
What is different
Many food cost templates stop at invoice price ÷ pack weight. This one adds trim yield, delivery commission and new-invoice checks.
Format
US Letter, US dollars. 2 × .xlsx, 1 × .docx: Excel, Google Sheets, LibreOffice, Word. No macros.
How to use
- Type invoice prices, pack sizes and yield %.
- Add each dish's recipe and menu price.
- Read food cost %, target prices and app prices.
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A template you fill in yourself — not legal or tax advice.