This spreadsheet calculates the total ingredient cost, cost-to-prepare and margin each menu recipe can generate. Displays the totals in a pie chart automatically, and even includes space for a photo of each dish and preparation notes. Excel 2007 or later.
For each recipe, simply enter each ingredient and its cost - this spreadsheet not only tracks the costs, but suggest a sale price per portion. Excel 2003 or later.
This spreadsheets helps you keep a careful financial eye on the bar. The first sheet calculates cost and retail figures for each bottle of liquor purchased. It also has a sheet to track how much stock has been taken from a cellar each month. Sheet 3 calculates your bar's revenue figures for the month. Excel 2003 or later.
Input the revenue and budgeted numbers per meal service for your restaurant - this workbook automatically calculates your totals and percent variance. Excel 2003 or later.
