This customized 2018 Microsoft
Excel (Windows based) program was developed by the Restaurant
Resource Group, and designed for chefs, managers and owners who want
- Maintain an Inventory of all
your restaurant's food and beverage items with current pricing
- Perform a Physical Inventory Count
of the restaurant's food and beverage inventory at the end of each
- Cost your Menu Items and
- Update all Menu Item costs
as Inventory prices change
- Print easy to view recipe sheets
for every Menu Items and Sub-Recipe, with detailed instructions critical
to kitchen staff
- Determine the food and beverage cost
percentage and gross margin contribution of each item on your menu as well
as for each menu category, and
- Calculate 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 2018 version of the Inventory and Menu 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
The 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
- Add or Edit Menu
Items & Sub Recipes
- Edit Inventory
& Menu Category Names
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 Purchasing 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.
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 the Purchasing 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 conversion number. 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.
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. 100 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 items. The 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)
Note: YOU MUST
HAVE THE "WINDOWS VERSION" OF MICROSOFT EXCEL INSTALLED ON YOUR PC OR
COMPUTER TO UTILIZE THIS WORKBOOK!