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I will calculate restaurant food costs and menu prices in excel
AI, Business Admin, Budgeting ,Research Support
I provide practical freelance support across budgeting, hospitality, business research, lead generation, résumé writing and administration.
I have hands-on experience running small businesses and wor...
About this Gig
Know what each dish costs before you set the price.
I will turn your recipes and ingredient prices into a clear, editable Excel costing sheet for your restaurant, cafe or food business.
I bring 10+ years as a professional chef, including senior kitchen roles, recipe costing, menu pricing, purchasing and kitchen operations.
BASIC: ingredient and portion costing for 3 menu items.
STANDARD: 6 items, food-cost percentages and menu price suggestions.
PREMIUM: 10 items, food-cost percentages, ingredient contribution margins, menu price recommendations and practical profitability notes inside the workbook.
Every package includes an editable Excel file and 1 revision. One item is one recipe and portion size, up to 15 ingredient lines. Complex sub-recipes need an agreed scope first.
Please supply recipes, quantities, pack prices/sizes, yields, portion sizes, currency and target food cost. Calculations depend on your data. Ingredient contribution excludes labour, overhead and tax; it is not net profit. Pricing guidance is not a profit guarantee. No live call is included.
Visualization tools:
Microsoft Excel
Costing type:
Variable costs
•
Direct costs
Cost methodologies:
Standard costing
Industry:
Food & beverage
Target country:
Worldwide
FAQ
What information do you need to start?
Please send recipes, ingredient quantities/units, purchase pack prices/sizes, usable yields, portions, currency and target food-cost %. Include current selling prices for review. Remove bank details, customer information and other unrelated private data.
What counts as one menu item?
One recipe with one portion size and up to 15 ingredient lines. A different size or recipe variation counts as another item. Please message me before ordering if you have complex sub-recipes, very long recipes or incomplete source data so we can agree the scope.
What will I receive?
An editable .xlsx workbook for your chosen package. Standard adds food-cost percentages and menu price suggestions. Premium adds ingredient contribution margins and practical profitability notes. Gallery figures are fictional sample data, not client results.
Do your margins show my final business profit?
No. Food contribution is the selling price less ingredient cost. The margin expresses that contribution as a percentage of selling price. Labour, rent, overhead, packaging, delivery commissions and taxes are excluded from the packages. This is recipe-costing support, not accounting or tax advice.
How do you suggest menu prices?
I use the recipe’s portion cost and your preferred food-cost target as a starting point, then explain practical pricing considerations for your menu. You make the final pricing decision. Recommendations depend on the data you supply and do not guarantee sales or profit.
Can you work in my currency?
Yes. Please specify one currency and whether your supplied prices include tax. Supply prices on a consistent basis. Changing a currency format does not convert amounts. Live exchange rates, tax advice, macros and external integrations are not included.
What does the revision cover?
One consolidated feedback round for the original recipes and agreed scope. It covers refinements to that work, not additional recipes, changed menus or a replacement dataset. Please flag any calculation issue so I can correct it through the order.
Is a call or ongoing consultation included?
No. The packages are delivered through Fiverr messages and an editable Excel workbook. There is no included live call, ongoing kitchen management, supplier sourcing or separate lengthy report.
