Food Cost Spreadsheet Template

Food Cost Spreadsheet Template– In this article we will teach you to apply the formula to calculate the cost of raw material most used by thousands of companies in the commercial sector and applied to the Gastronomic line: restaurants, cafeterias and food businesses regardless of their size ….

Food Cost Spreadsheet Template

Food Cost Spreadsheet Template
Food Cost Spreadsheet Template


1.- Carry out an initial inventory before taxes of all your inputs, it is obtained by counting or weighing all your raw material that is in your warehouse and in your refrigerators including those that are in production process that have not registered the sale and multiplying it by the unit cost (you can use an Excel format to facilitate your work).

It is important to separate a FOOD inventory and another inventory of BEVERAGES in 2 areas …

2.- Registering all the Purchases keeps a very accurate record of all the merchandise or supplies that entered your restaurant at cost price and sum all the invoices that were purchased in the period of which you want to know the cost … Separates the 2 records one of Food and another of Beverages.

Note, at the end of the day you can add all the tickets or invoices that you entered as purchases.

3.- Available Supplies are obtained by adding what was (Initial Inventory) plus what was entered (Your purchases)

4.- Final inventory is what is left of supplies in your warehouse and refrigerators this inventory is obtained in the same way that you did the initial inventory, only

that you have to elaborate at the end of the period you chose to calculate your cost …

It is very important to take into account that the FINAL inventory will serve as INITIAL inventory for the next period to be monitored …

Note: you can use the same format of the initial inventory in the same order, remember that your inputs will generally be the same as long as you do not change the menu.

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5.- Cost of Raw Material The equivalent of what is missing is obtained by adding what was there (initial inventory) plus what I enter (your purchases) and subtracting what was left (final inventory). What is missing (Cost of Raw Material) is composed of two items: Dishes sold (cash and credit if applicable) and differences to be clarified.

This is a basic procedure that you must implement in your business no matter the size of it and you must create a standard and procedure for your work team to do it either in monthly or weekly periods, rotating those responsible for the tasks to be performed is say the one who records the sales should not be the one who makes the inventories in the same way the inventory should not be done by the people who cook, in small businesses with few personnel it is preferable that this general costing is done by the owner.

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