customized 2018 Microsoft Excel (PC Windows
was developed by the Restaurant Resource Group, and designed for chefs, managers and
owners who want to:
an Accurate Inventory of all your restaurant's food and beverage items with
a Physical Inventory Count of the restaurant's food and beverage inventory at
the end of each accounting period
cost your Menu Items and Sub-Recipes
update all Menu Item costs as Inventory prices change
easy to view recipe sheets for every Menu Items and Sub-Recipe, with detailed instructions
critical to kitchen staff
the food and beverage cost percentage and gross margin contribution of each item on
your menu as well
as for each menu category, and
the "theoretical" or "ideal" food and beverage cost of each menu category and the
overall menu based on how many of each item you sell
"John, thank you
very, very much for the new version of the Inventory and Costing
Workbook. This thing is amazing; you've gone from a Ford to a Mercedes
Benz! It's good that I came aboard when you started with the earlier,
simpler version so I can, hopefully, adjust to all the bells and whistles
you've added. I especially appreciate the Recipe and Sub-Recipe Search
feature, as I had so many various Marie Callender dessert recipes that
were difficult to find. I better get back to work, but again I want to
express my appreciation for the great work you are doing and how relevant
& helpful it is to those of us in the field. Best regards with gratitude"
Bob Beckmann, Marie Callender Pie Shops, Whittier, CA
news is that most people are reasonably familiar with Microsoft Excel, and
many already use it for simple spreadsheet tasks in their restaurant. That is why we developed this
easy to use product. A person with no previous Excel experience can begin
documenting and costing recipes in minutes, without the need for detailed
instructions or the need to spend hours learning how to use a new software
Note: In case you are
interested we also have another more "robust"
Inventory & Menu Costing program called
here to view a comparison
chart between the two programs.
Inventory and Menu Costing Workbook is
organized as a single
Microsoft Excel file consisting of multiple linked worksheets as shown below....
The workbook automatically opens to an easy
to navigate Menu screen where all tasks are a simple click away. Return to
the Main Menu with another click from each screen.
The workbook is divided into four sections:
- Maintain Master Inventory
- Add or Edit Menu Items & Sub
- Summary Information, and
- Edit Inventory & Menu Category
Detailed Instructions are easily accessed from the Main Menu and are
also included as an Adobe Acrobat document (PDF file) that accompanies the Workbook
Master Inventory Worksheet
The Inventory Master is divided into
ten food and/or beverage
categories (all are user defined),
and is designed to record all your purchased inventory items:
Use your vendor invoices to enter the "As Purchased"
unit and unit price for each item
Convert "As Purchased" units and unit prices to the
way you will be using each item in your Menu Items and Sub Recipes. This means
defining a recipe unit (e.g. purchase by the pound...used in recipe by the
ounce) if different from the As Purchased unit.
Finally you will need to determine a Conversion
factor to apply to your recipe unit so that the program can automatically
calculate the recipe unit cost for input into your recipes.
A column is provided for Notes as to how you
determined the appropriate conversion for the selected recipe unit.
(Product documentation provides detailed explanation of how to calculate
your Conversion factors)
Next, enter the inventory
count unit that you will use when taking period ending physical counts.
This may be the same of different from your As Purchased unit.
Just as you did for the
Recipe Unit enter a number in the Comversion cell that converts the "As
Purchased" Unit cost to the Count Unit cost. Ask "How many Count Units
are there based on the way you purchase the item". That is the
Print the worksheet and
manually enter your Inventory totals as you perform the "physical
count". Then return to the program and record the numbers in the
appropriate cells. The Count sheet does the rest by automatically
calculating the total value of each Inventory category and the grand
total of all categories.
Menu Item & Sub Recipe
Its easy to find
an existing Menu Item or Sub Recipe from the Main Menu by clicking on the Find Existing
Menu Items box. Then select the Menu Category (or Sub Recipe) where the recipe has been
entered, and click on the name from the list. The template
will appear for you to review, print, or edit.
Menu Item Templates
The "heart and soul" of
this workbook are the Menu Item and Sub Recipe templates. One Hundred templates are
available for each of the Four "User Defined" Menu categories (400
total menu item templates).
After entering the required
information for each (Item name and Menu Price) you
will document the ingredients, recipe units and number of each required
(see above). You now have an option to either manually enter the recipe
unit cost for each ingredient (green cell) or to use the
AutoLink feature (below) to link your ingredient costs from prior inputs on
the Master Inventory worksheet.
Once all the information is
entered the template will calculate the item cost, portion cost, food cost
percentage and gross margin contributions as shown above. Each recipe or
menu item template also has a section for documenting the process of
creating each item.
The combination of the template and documentation allows you to create "Standardized Recipes" for
every item on your menu!
The recipe costing workbook also accounts for all
the sub-recipes that are integrated into the recipes of your fully plated menu
workbook includes 150 Sub-Recipe Templates
to accomplish this task. Each sub-recipe can be linked into your main recipes
with ease. Each sub recipe template allows you to enter the Recipe Unit you will
be using when linking the item to your Menu templates and the corresponding
Number of Units that the Sub Recipe yields. This
allows you to seamlessly link the unit costs of your sub-recipes directly
into the main recipe as shown above (e.g. $0.10 per ounce of Chicken Pot
Pie filling is linked into the Chicken Pot Pie Dinner Menu Item
using the AutoLink feature)
Menu Profitability Summary
Profitability Worksheet automatically links
all your recipes, arranged by menu category, into an easy to view and evaluate
All the key statistics are listed for each menu item (portion cost, menu price,
food cost %, gross margin (profit). By inputting the total number of each menu
item sold for a specific time period (available through your POS system report), this summary
yields your restaurant's Theoretical or Ideal Food Cost for the entire menu (as
well as for each menu
category). It also allows you to perform accurate Menu Engineering tasks to
evaluate each menu item's contribution (profit) to your menu, and then to
"what if" scenarios by adjusting costs, prices and numbers sold.
YOU MUST HAVE THE "WINDOWS VERSION" OF MICROSOFT EXCEL INSTALLED ON YOUR PC OR
COMPUTER TO UTILIZE THIS