Costing
The Food Business Costing Toolkit
Eight working tools for costing a menu — a cheat sheet, four printable worksheets, a reference table, a checklist and a short guide.
Free
PDF · XLSX
Who it's for
Built for a specific job
The free starter set for a food business that has never costed its menu properly. It uses the same arithmetic as the free calculator, in files you can print, fill in by hand, or keep in Excel.
- Cafés and small restaurants costing a menu for the first time
- Home-based food businesses working out what to charge
- Anyone who wants the formulas on one page
What you'll get
Everything in this product
- Food Cost Percentage Cheat Sheet — every formula on one page
- Recipe Costing Worksheet — printable
- Menu Pricing Worksheet — printable
- Gross Profit Calculator — spreadsheet
- Food Cost Target Worksheet — printable
- Ingredient Cost Reference Sheet — exact unit conversions
- Menu Review Checklist — printable
- A basic café and restaurant costing guide
Feature breakdown
What it actually does
The formulas, written out
Nothing hidden. Every number in costing comes from one chain and you can check each link.
Printable worksheets
Four worksheets sized for A4, meant to be photocopied and used on a clipboard.
The two conversions nobody should guess
Why a bottle has no volume until you say what it holds, and why 150 ml of oil is not 150 g.
A working spreadsheet
A gross profit calculator you can type into straight away.
Example
A worked example
Example: a chicken rice bowl costing 120 g chicken at ₱250/kg, 160 g rice at ₱65/kg, 20 ml soy sauce from a ₱120 bottle holding 750 ml, and 52 g vegetables at ₱100/kg comes to ₱48.80 a serving. Sold at ₱180 that is a 27.1% food cost, ₱131.20 gross profit and a 72.9% margin. Those figures are an example, not a benchmark for your business.
What's included
Files and formats
Deliverables
- PDF guide with cheat sheet, worksheets and checklist (9 pages)
- XLSX workbook with four working sheets
- Formats
- PDF, XLSX
- Version
- 1.0
- Last updated
- 2026-08-20
- Updates
- Updated when the calculator changes
- Licence
- Single business licence. Use it in your own business, on any number of your own devices.
Both files are sent to your email and are available to download immediately.
Download
Files are served through a gated endpoint, not from a public folder. Email capture connects here once a provider is configured.
How it works
From download to answer
Download it
No payment, no card. Enter your name and email and the files are yours.
Cost one dish
Use the Recipe Costing Worksheet on your best seller.
Check the percentage
Type the cost and your price into the Gross Profit Calculator.
Decide one thing
Use the Menu Review Checklist before you change anything.
Questions people actually ask
Is it really free?
Yes. There is no card and no trial. We ask for an email so we can send the files and, occasionally, something else useful.
Do I need Excel?
The spreadsheet opens in Excel, Numbers and Google Sheets. The PDF worksheets need only a printer.
Does this replace the calculator?
No. The free calculator handles unit conversion, pack sizes and yields, which the printable worksheets deliberately do not. The toolkit is for keeping a record.
What happens to my email address?
It is used to send the toolkit and occasional guides. There is an unsubscribe link on everything.
Try it free first
The free calculator this is built around
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The Food Business Costing Toolkit
Eight working tools for costing a menu — a cheat sheet, four printable worksheets, a reference table, a checklist and a short guide.
Download the free toolkitFree · Single business licence. Use it in your own business, on any number of your own devices.
Every figure in this product is an estimate based on what you enter. Real profitability also depends on labour, rent, utilities, taxes, delivery commissions, waste, discounts and other operating costs. All example data is illustrative, not a market rate or a benchmark.