Restaurant Inventory and Menu Costing Workbook
    Restaurant Inventory and Menu Costing Workbook
    Purchase Restaurant Inventory and Menu Costing Workbook
      Restaurant Inventory and Menu Costing Workbook

    • $149.00

      Available For Immediate Download.


    This customized 2018 Microsoft Excel (Windows based) program was developed by the Restaurant Resource Group, and designed for chefs, managers and owners who want to:

    • 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 accounting period 
    • Cost your Menu Items and Sub-Recipes 
    • 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 good news is that most people are familiar with Microsoft Excel, and 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 program....

    Note: We also have another more "robust" Inventory & Menu Costing program called EZchef Software
    Click here to view a comparison chart between the two programs.

    The Inventory and Menu Costing Workbook is organized as a single Microsoft Excel file consisting of multiple linked worksheets as shown below....

    Main Menu
    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:

    1. Maintain Master Inventory
    2. Add or Edit Menu Items & Sub Recipes
    3. Summary Information, and
    4. 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.

    Menu Item & Sub Recipe Search Form
    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!

    Sub-Recipe Templates
    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)

    Menu Profitability Summary
    The Menu Profitability Worksheet automatically links all your recipes, arranged by menu category, into an easy to view and evaluate summary page. 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 perform "what if" scenarios by adjusting costs, prices and numbers sold.