Units per pack :

Name Weight g per unit :

Quantity Cost Total Cost

In Grams Per Kg

1000 100.00 100.00

0 0.00 0.00

0.00

100.00

Quantity Cost Total Cost

In Grams Per Kg

0 0.00 0.00

0 0.00 0.00

0 0.00 0.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

Units Cost Total Cost

Staff salary (Person x hr) 1 1 0.00 0.00

Staff transport (Person x ticket) 1 1 0.00 0.00

Equipment rental 1 0.00 0.00

Product label 1 0.00 0.00

Primary packaging (plastic net, bag, case, film) 1 0.00 0.00

Primary tape 1 0.00 0.00

Secondary packaging (bag) 1 0.00 0.00

Terciary packaging (box, envelope) 1 0.00 0.00

Terciary tape 1 0.00 0.00

Elect (hr) 1 0.00 0.00

Gas (hr) 1 0.00 0.00

Water 0 0.00 0.00

0.00

Weight: 1000 (Product Costs) Total: 100.00

Units Cost Total Cost

Mail National 0 0.00 0.00

Mail International 0 0.00 0.00

Currier National 0 0.00 0.00

Currier International 0 0.00 0.00

Parcel label 0 0.00 0.00

0.00

Units Cost Total Cost

Shipping CostsName

(Shipping Costs) Total:

Utility and Preparation Costs

(Secondary Ingredients Costs) Total:

(Utility and Preparation Costs) Total:

Payment CostsName

Primary Ingredients

Ingredient C

Ingredient D

Ingredient E

Product Name

Ingredient A

Ingredient B

Menu Dish Cost Card

Gorditas 24 units

(Primary Ingredients Costs) Total:

Secondary IngredientsProduct Name

Name

© 2011 Spreadsheet123.com. All rights reserved Menu Item Cost Calculator by Spreadsheet123

Marketplace commission 0.00% 0.00 0.00

MarkpVAT 0.00% 0.00% 0.00 0.00

0.00%

Shipping cost base Mail/Currier National/International for paypal estimate 0.00

Paypal fee 0 0.00 0

Paypal product 0.00% 0.00 0.00

PprodVAT 0.00% 0.00% 0.00 0.00

0.00%

Paypal shipping cost 0.00% 0.00 0.00

PshipVAT 0.00% 0.00% 0.00 0.00

0.00%

Transfer 0 0.00 0.00

0.00

1,000 Total Cost: 100.00

110.00

90.91%

10.00

20.00

Estimated Pack Sale Price : 26.31 € 22.00

90.91%

2.00

10.00%

Prepared:

Position:

Generated Profit :

Profit %

Generated Profit:

Estimated Sale Price:

Pack Total Cost :

Food Cost Margin :

Allergic Ingredients

Food Cost Margin:

Total Weight (gr):

Approved:

Position:

(Payment Costs) Total:

© 2011 Spreadsheet123.com. All rights reserved Menu Item Cost Calculator by Spreadsheet123

2 Exchange rate0.836327

100 Date

Insert Photo of the Dish

Menu Dish Cost Card

11/29/2011

Preparation:

© 2011 Spreadsheet123.com. All rights reserved Menu Item Cost Calculator by Spreadsheet123

Cost Distribution

Allergic Ingredients

Approved:

Position:

100%

0%

0%

0% 0%

© 2011 Spreadsheet123.com. All rights reserved Menu Item Cost Calculator by Spreadsheet123

© 2011 Spreadsheet123 Ltd. All rights reserved

Help

1. In the cell "Name" put the name of the mane product of the dish (Steak, Cod Fish, Pie)

2. In the cell "Quantity" put the number of units for 1 dish (one piece of Steak or two slices of fish)

(Primary Products)

Small Business Templates by Spreadsheet123.com

3. In the cell "Price" put price of the product in "Name" per 1 unit of measure (1 steak - $2.00 Dollar)

4. Cell "Total Price" will calculate the price of the single unit multiplied by number of the units in

one portion

(Secondary Products)

1. In the cell "Name" put the name of the secondary product of the dish (pasta, chips, new potatoes)

2. In the cell Quantity put the amount of the secondary product in Grams (100 Gram, 200 Grams)

3. In the cell Price put price of the secondary product per1 Kilo or Liter ($10.00 per Kilo or Liter)

4. Cell "Total Price" will calculate the price of the secondary product per amount of weight used for

preparation of the dish.

Total Cost

Cell "Total Cost" calculates total of Primary and Secondary Products

Selling Price

In the cell "Selling Price" put the price of the dish as per your menu or the price that this dish will

sell for.

Cell "Generated Profit" calculates the Net Profit generated.

Food Margin

Cell "Food Margin" calculates proportion between cost of the dish and generated revenue.

Generated Revenue

(30% of the costs involved in preparation of the dish should generate 70% of profit)

© 2011 Spreadsheet123 Ltd. All rights reserved

Help

1. In the cell "Name" put the name of the mane product of the dish (Steak, Cod Fish, Pie)

2. In the cell "Quantity" put the number of units for 1 dish (one piece of Steak or two slices of fish)

(Primary Products)

3. In the cell "Price" put price of the product in "Name" per 1 unit of measure (1 steak - $2.00 Dollar)

4. Cell "Total Price" will calculate the price of the single unit multiplied by number of the units in

one portion

(Secondary Products)

1. In the cell "Name" put the name of the secondary product of the dish (pasta, chips, new potatoes)

2. In the cell Quantity put the amount of the secondary product in Grams (100 Gram, 200 Grams)

3. In the cell Price put price of the secondary product per1 Kilo or Liter ($10.00 per Kilo or Liter)

4. Cell "Total Price" will calculate the price of the secondary product per amount of weight used for

preparation of the dish.

Total Cost

Cell "Total Cost" calculates total of Primary and Secondary Products

Selling Price

In the cell "Selling Price" put the price of the dish as per your menu or the price that this dish will

sell for.

Cell "Generated Profit" calculates the Net Profit generated.

Food Margin

Cell "Food Margin" calculates proportion between cost of the dish and generated revenue.

Generated Revenue

(30% of the costs involved in preparation of the dish should generate 70% of profit)

© 2011 Spreadsheet123 Ltd. All rights reserved

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