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One-off purchase – no subscription
Recipe Costing Template Excel
Food cost, menu prices with Irish VAT, gross profit, 14 allergens and menu engineering for restaurants, cafés and pubs
€59incl. VAT
Know what every plate costs – and what it earns – before you print the menu
10sheets
14allergens per dish
0macros
- Cost per usable kg, litre or each from pack price and yield %
- Cost per portion with sub-recipes (gravy, dressings, brown bread) and a sundries allowance
- Suggested menu price from your target food cost %, with 9% / 0% / 23% VAT and rounding
- Food cost %, gross profit per portion and per month for every dish
- 14 EU allergens per ingredient, pulled through to each dish with menu numbers 1–14
- Menu engineering and a supplier price update that shows the impact on every dish
STARTSETTINGSINGREDIENTSRECIPE LINESRECIPESRECIPE CARDALLERGENSMENU ENGINEERINGPRICE UPDATEDASHBOARD
Found an error in the template? We'll fix it – or refund you.
A recipe costing template that turns supplier prices into menu prices
Enter what you pay for each ingredient and what goes on the plate. The workbook works out the cost per portion, the food cost %, the menu price you need with Irish VAT, the gross profit per dish and which allergens each dish contains.
Butter, beef and fish prices have climbed, VAT on food in restaurants dropped to 9% on 1 July 2026, and many menus are still priced on numbers worked out years ago – or on what the place down the road charges. Without a costed recipe you don't know whether the chowder makes €7 a bowl or €4, or which dishes quietly eat your margin.
This workbook costs every recipe from your own supplier prices. INGREDIENTS turns pack prices and yield into a cost per usable kg, litre or each; RECIPE LINES adds up each dish and sub-recipe; RECIPES compares the plate cost with your target food cost % and the current menu price, after VAT. The allergens of every ingredient follow it into the dish, MENU ENGINEERING shows your Stars and Dogs, and PRICE UPDATE tells you what a new supplier price list will do to each dish before it lands.
Without a template
- Menu prices based on gut feeling or the competition, not on the plate cost
- Supplier increases that nobody passes on to the menu
- Allergen information kept separately from the recipes
- No idea which dishes sell well but make little money
With ExcelGrand
- Cost per portion and a suggested menu price from your target food cost %
- Price-rise flags and a what-if on every dish before new prices take effect
- 14 allergens per ingredient, carried into each dish and sub-recipe automatically
- Menu engineering by category: Stars, Ploughhorses, Puzzles and Dogs
What's in the file
START
Key figures, quick links and a step-by-step guide.
SETTINGS
Business details, sundries allowance, rounding, alerts, VAT types and rates, menu categories with target food cost %, ingredient categories and units.
INGREDIENTS
Supplier, pack, pack size, pack price excl. VAT, yield %, previous price and the 14 allergens – with cost per unit as bought and per usable unit, price change and status.
RECIPE LINES
Ingredients of every dish and sub-recipe with quantity and unit (g, kg, ml, cl, l, each, dozen) – quantity to buy, line cost, cost per portion and checks.
RECIPES
Every dish and sub-recipe: portions, VAT type, sales per month and menu price – cost per portion, suggested menu price, food cost %, gross profit per portion and per month.
RECIPE CARD
Printable A4 card for any dish: ingredients and costs, suggested price build-up, current price, gross profit and allergens.
ALLERGENS
Dish × 14 allergens pulled from ingredients and sub-recipes, with the allergen numbers to print on the menu.
MENU ENGINEERING
Popularity and gross profit per menu category – Stars, Ploughhorses, Puzzles and Dogs with a chart and a recommendation.
PRICE UPDATE
New supplier prices and their impact on every dish: cost after update, food cost %, gross profit per month and the menu price you would need.
DASHBOARD
Theoretical food cost, gross profit per month, dishes over target and supplier price rises, with four charts.
Take a look inside
Specifications
Format.xlsx
RequiresExcel 2016+ / Microsoft 365
Sheets10
Capacity200 ingredients · 100 dishes and sub-recipes · 700 recipe lines · 15 price updates
VAT9% restaurant & catering, 0% cold takeaway, 23% alcohol & soft drinks – editable
MacrosNone
Who is it for?
- Restaurants & gastropubs
- Cafés & coffee shops
- Caterers & event kitchens
- Food trucks & takeaways
- Head chefs & kitchen managers
Frequently asked questions
How do I calculate the food cost for a recipe?
List every ingredient with the quantity that goes on the plate, multiply each by its cost per usable unit (pack price ÷ pack size ÷ yield %), add them up and divide by the number of portions. Food cost % is that cost per portion divided by the selling price excluding VAT. The workbook does all of this for you from INGREDIENTS and RECIPE LINES.
Is there a free way to calculate the cost of a recipe?
You can do it with a calculator or a blank spreadsheet, and there are free templates online – mostly American, in dollars and without Irish VAT or allergens. This template is paid because it links ingredients, sub-recipes, menu prices with 9% / 23% VAT, gross profit, the 14 allergens and supplier price changes in one workbook, with example data so you can see it working first.
How to make costing in Excel?
Keep cost and price apart: one list of ingredients with what you pay and the yield, one list of recipe lines with quantities, and one list of dishes with portions and menu prices. Formulas then convert units, add up the lines and compare the cost with the price. That is exactly how this workbook is built, with checks that flag wrong units, missing prices and unknown ingredients.
What VAT rate applies to food in an Irish restaurant?
According to Revenue, restaurant and catering services – including hot takeaway food, tea, coffee and fruit juice – are charged at the second reduced rate of 9% from 1 July 2026 (13.5% before that). Alcohol, soft drinks and bottled water stay at 23%, even with a meal, and many cold foods to take away are zero-rated. The rates are editable in SETTINGS; check the treatment of your own items with your accountant.
What is a good food cost percentage?
Many restaurants aim for roughly 25–35% food cost on food sales, with lower targets for desserts and sides and higher ones for steaks and seafood. The workbook lets you set a target per menu category and colours every dish green, yellow or red against it.
Does it handle allergens?
Yes. Mark each ingredient with Y for any of the 14 allergens in EU Regulation 1169/2011; every dish and sub-recipe that uses it picks it up, and the ALLERGENS sheet gives the allergen numbers for your menu. It is a working aid – always check supplier specifications and labels.
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Recipe Costing Template Excel
Food cost, menu prices with Irish VAT, gross profit, 14 allergens and menu engineering for restaurants, cafés and pubs · €59
Recipe costing template in Excel – food cost calculator, menu costing and allergen matrix
A recipe costing template shows what each dish really costs to make and what it should sell for. This Excel recipe cost spreadsheet works as a food cost calculator for restaurants, cafés, pubs serving food, caterers and food trucks: from the supplier's pack price and yield to the cost per portion, the food cost % and the gross profit.
Use it as a menu costing template too: set a target food cost per menu category, get a suggested menu price with Irish VAT and rounding, rank dishes with menu engineering, keep a 14-allergen matrix that follows every sub-recipe, and see the impact of new supplier prices before you change the menu.
Recipe Costing Template Excel€59