Free tool

Free Excel recipe costing template

A ready-to-use spreadsheet with yield loss formulas, cost per portion, and selling price, plus a reference yield loss table and a mini guide. Designed for chefs, restaurant owners, and hospitality students who need reliable recipe costing without building formulas from scratch.

Download the free template

1 .xlsx file · 3 sheets: Costing with formulas, Yield table and a guided cover · 11 KB

This template helps you cost a dish today; with Miselup, your entire recipe book stays updated automatically and effortlessly. Start free

See it inside

The real product, not a mockup

A tour of Miselup: from the catalogue and food-cost to HACCP control and traceability. Tap any screenshot to enlarge and read it.

Your kitchen at a glance

A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue

1,200+ ingredients with cost, units and allergens.
Ingredient sheet

Price per unit, allergens, conversions and supplier.
Sub-recipes

Nested sub-recipes that recost themselves when a price changes.
Final dishes

Your menu dishes and drinks, ready to be costed.
Food-cost to the cent

Cost, waste and margin of the dish in real time.
Export to professional PDF

Technical sheet and food-cost ready to print or send.
Techniques

Your library of techniques, with photos and steps.
Equipment & tableware

Your kitchen's tools and equipment inventory.
Temperature control

Paperless fridge & equipment logs, with alerts.
Expiry & FEFO rotation

Lots ordered by expiry: first to expire, first out.
Lot traceability

From a lot, see its origin and which dishes used it, in one click.
Allergen labels

Lot label with expiry and allergens, ready to print.
HACCP report

The full history, ready for the health inspection.
Your kitchen at a glance

A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue

1,200+ ingredients with cost, units and allergens.
Ingredient sheet

Price per unit, allergens, conversions and supplier.
Sub-recipes

Nested sub-recipes that recost themselves when a price changes.
Final dishes

Your menu dishes and drinks, ready to be costed.
Food-cost to the cent

Cost, waste and margin of the dish in real time.
Export to professional PDF

Technical sheet and food-cost ready to print or send.
Techniques

Your library of techniques, with photos and steps.
Equipment & tableware

Your kitchen's tools and equipment inventory.
Temperature control

Paperless fridge & equipment logs, with alerts.
Expiry & FEFO rotation

Lots ordered by expiry: first to expire, first out.
Lot traceability

From a lot, see its origin and which dishes used it, in one click.
Allergen labels

Lot label with expiry and allergens, ready to print.
HACCP report

The full history, ready for the health inspection.
Your kitchen at a glance

A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue

1,200+ ingredients with cost, units and allergens.
Ingredient sheet

Price per unit, allergens, conversions and supplier.
Sub-recipes

Nested sub-recipes that recost themselves when a price changes.
Final dishes

Your menu dishes and drinks, ready to be costed.
Food-cost to the cent

Cost, waste and margin of the dish in real time.
Export to professional PDF

Technical sheet and food-cost ready to print or send.
Techniques

Your library of techniques, with photos and steps.
Equipment & tableware

Your kitchen's tools and equipment inventory.
Temperature control

Paperless fridge & equipment logs, with alerts.
Expiry & FEFO rotation

Lots ordered by expiry: first to expire, first out.
Lot traceability

From a lot, see its origin and which dishes used it, in one click.
Allergen labels

Lot label with expiry and allergens, ready to print.
HACCP report

The full history, ready for the health inspection.

Calculating recipe costs manually is slow and prone to errors that inflate food cost or throw margins off. This Excel recipe costing template automates all the calculations for a dish: from yield loss to the selling price including VAT. It's designed for chefs, small restaurant owners, food trucks, and hospitality students who need a reliable, fast, and hassle-free tool to control their costs from day one.

Inside the downloadable file you'll find three elements: the 'Recipe Costing' sheet with live formulas that link net quantity, % yield loss, gross quantity, cost per ingredient, total cost, cost per portion, food cost %, and suggested selling price (10% VAT included); a table with reference yield losses for around 20 common ingredients (vegetables, meats, fish); and a mini usage guide. The honest limitation: this template is a static file that you'll need to replicate for each dish; if you're looking for a complete recipe book that updates itself and scales with your business, Miselup software keeps everything live.

How to use it

How to use the template

Download and open the file

You'll receive an Excel file compatible with any version. Open it and enable macros if prompted (it doesn't need them, but it's a standard warning).

Fill in ingredients and quantities

On the 'Recipe Costing' sheet, enter each ingredient, its net quantity per portion, and the estimated % yield loss. The template automatically calculates the gross quantity and cost.

Adjust prices and review the selling price

Enter the purchase price per unit and the number of portions. You'll instantly get the total cost, cost per portion, food cost %, and suggested selling price with 10% VAT.

Benchmarks

What the template calculates for you

Gross quantity per ingredient

From the net quantity and % yield loss, you get the quantity you actually need to purchase.

Total recipe cost

Automatic sum of the cost of all ingredients based on gross quantities and purchase prices.

Cost per portion and food cost

Divides the total cost by the number of portions and calculates the percentage it represents of the selling price.

Suggested selling price with VAT

Applies the desired margin (food cost of 25-35%) and adds 10% VAT to obtain an indicative selling price to the public.

FAQ

Frequently asked questions

Free Excel recipe costing template

How is yield loss calculated in an Excel recipe costing template?

The template applies the formula: gross quantity = net quantity / (1 - % yield loss/100). You just need to enter the estimated percentage for each ingredient and the calculation is done automatically. The included reference table helps you assign realistic values based on the product type.

Is this Excel recipe costing template suitable for any type of restaurant?

Yes, it's designed to be versatile. It works for a tapas bar as well as a fine dining restaurant, since you can adapt the ingredients, yield losses, and number of portions. Just keep in mind that it's a static file: each dish needs its own sheet.

Can I modify the formulas in the Excel recipe costing template?

You can adjust the input cells (ingredients, prices, yield losses) without any problem. The formulas are protected to prevent accidental deletion, but if you need to customize them, you can unprotect the sheet with the password provided in the mini guide.

Does the Excel recipe costing template include VAT in the selling price?

Yes, the suggested selling price is calculated by applying the margin on the total cost and adding 10% VAT. You get an indicative final price ready for the menu, although you should always validate it with your tax advisor.

What is the difference between this Excel recipe costing template and Miselup software?

The template solves the costing of a dish on a one-off basis. Miselup is a comprehensive system that keeps your entire recipe book updated: supplier price changes, actual yield losses, allergens, and automatic real-time costing, without needing to replicate files.

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