What you can do with it
Recipe costing
Cost per portion from ingredient prices, pack sizes and usable yield.
Food cost %
At your menu price (excluding tax), flagged against your target.
Price at target
The menu price that hits your target food cost.
Gross profit per portion
And gross profit from last period's sales.
Menu engineering
Star, Plowhorse, Puzzle or Dog from popularity and profitability.
Dashboard
Average and sales-weighted food cost, items above target, chart and checks.
See it before you buy
What's in the download
| MenuCost-Example.xlsx | Example workbook filled with sample data, to explore first |
| MenuCost-Blank.xlsx | Blank workbook, ready for your own data |
| README.txt | Setup and how-to guide |
| CHANGELOG.txt | Version history |
| LICENSE.txt | Licence terms |
Version 1.0.0. One ZIP file, no installer, nothing sent anywhere.
Why buy it instead of building it
Checked against an independent calculation
Before release, every formula is compared with a separate model, including edited data and deliberately bad entries.
Starts with a worked example
Open the Example workbook to see it filled in, then type your own numbers into the Blank one.
A person answers support email
Write to [email protected] and get a reply within 2 business days. If it doesn't work as described, you get a refund within 30 days.
What you need
- Microsoft Excel 2010 or later
- Tested in Microsoft Excel for Windows (Microsoft 365)
- No macros or add-ins
- Google Sheets, LibreOffice and Numbers not tested
What it doesn't do
- Food cost only — labour and overheads are not included.
- Sub-recipes are entered as ingredients with their own cost.
- One currency per file.
MenuCost is part of the Cafe & Restaurant Kit
Get 3 products for $16.10$23 instead of $33:MenuCost, ShiftBook, StockBook.
Buy the kit for $16.10$23How buying works
- Pay onceCheckout by Polar or Gumroad. Card details never touch this site.
- Download straight awayThe download link appears after payment and arrives by email with your receipt.
- Open and use itOpen the Example workbook, then enter your own data in the Blank one.
Questions
What is yield %?
The share of what you buy that ends up on the plate after trimming, peeling or cooking loss; it raises the true cost per usable gram.
Do I need sales data?
Only for menu engineering; costing and pricing work without it.
What if it doesn't work for me?
Email [email protected] within 30 days of purchase. We'll try to fix the problem first; if we can't, you get a full refund through the store you bought from.
