Recipe Costing Template (Free Google Sheet)

What's in the template

One tab is the Technical Card, the cost card itself. The second, Nutritional Info, picks up the same ingredients and weights; its calories and macros per 100 g belong to the example, so update them when you swap ingredients. The cost card columns:

• Base recipeNet weight of each ingredient in the recipe.
• Actual weightThe recipe scaled to the serving weight you set.
• Prep lossShare trimmed or peeled before cooking.
• Cooking lossShare that cooks off.
• Cooked / gross weightWhat you serve, and what you have to buy.
• Unit costYour price per kg.
• Final costGross weight × unit cost, then cost per serving and cost per kg.

How to fill it in

1. Make a copy (or download it) and rename the dish in the top-left cell.
2. Type the ingredients and their recipe weights in the yellow column, in kg.
3. Set the serving weight in the yellow total cell under Actual Weight.
4. Add prep and cooking loss in the blue cells: 0.1 means 10%.
5. Enter what you pay per kg. Cost per serving and cost per kg fill in at the bottom.

Only the yellow and blue cells need typing. In the example, eggs carry a 10% prep loss, so 100 g in the recipe means buying about 111 g, and the card charges you for all of it.