Free Food Cost Templates
Printable PDF, Excel and Google Sheets food costing templates — with the food cost formula and a worked example, so you can price any dish in minutes.
Per-Dish Cost Sheet (Sample)
| Ingredient | Quantity | Unit | Unit cost (₹/kg) | Line cost |
|---|---|---|---|---|
| Paneer (cubed) | 240 | g | 450 | ₹108.00 |
| Tomato (chopped) | 180 | g | 40 | ₹7.20 |
| Cream (malai) | 120 | g | 250 | ₹30.00 |
| Butter (unsalted) | 30 | g | 550 | ₹16.50 |
| Cashews | 35 | g | 900 | ₹31.50 |
| Ginger + Garlic | 30 | g | 160 | ₹4.80 |
| Spices + Salt | 20 | g | 600 | ₹12.00 |
| Total ingredient cost (1 portion) | ₹209.80 | |||
| Selling price | ₹560 | |||
| Food cost % | 37.5% | |||
Sample based on the Paneer Butter Masala recipe. Build your own with the free food cost calculator.
How to Set Up the Template in Excel / Google Sheets
- Open a blank sheet and copy these headers into row 1: Ingredient, Quantity, Unit, Unit cost (₹/kg), Line cost.
- In column E, add the formula: =C2*D2/1000 (quantity × price ÷ 1000 converts grams to kg).
- Below the last row, sum column E: =SUM(E2:E20) — that is your total ingredient cost.
- Add selling price, then Food cost % = Total cost ÷ Price × 100.
- For a monthly tracker, add rows for Opening stock + Purchases − Closing stock, divided by sales.
Monthly food cost: (Opening stock + Purchases − Closing stock) ÷ Sales × 100
Paste-able CSV Template
Ingredient,Quantity,Unit,Unit cost (₹/kg),Line cost Paneer (cubed),240,g,450,108 Tomato (chopped),180,g,40,7.2 Cream (malai),120,g,250,30 Butter (unsalted),30,g,550,16.5 Cashews,35,g,900,31.5 Ginger + Garlic,30,g,160,4.8 Spices + Salt,20,g,600,12 Total,,,,209.8
Paste into Google Sheets (Data → Split text to columns) or Excel. Line cost = Quantity × Unit cost ÷ 1000.
Auto-calculate your costs instead
Skip the spreadsheet — the free food cost calculator prices any of 15 dishes with live mandi rates. For event menus, use the wedding food cost calculator.
Food Cost Template — FAQ
How do I make a food cost calculator in Excel?
List every ingredient, its quantity and unit cost, then add a column with the formula =SUM(quantity × unit cost). The free template below is already set up — fill in your dish and the totals, food cost % and price update automatically.
Is there a free food cost template?
Yes — RecipeScaler provides a free printable per-dish cost sheet (print to PDF) and a ready CSV you can paste straight into Google Sheets or Excel.
How do I track monthly food cost in Excel?
Use the formula: (Opening stock + Purchases − Closing stock) ÷ Sales × 100. Record daily or weekly purchases in a monthly sheet, then divide by that month's sales for your true food cost %.
What should a food costing template include?
The essential columns are: ingredient, quantity, unit cost, line cost, yield %, selling price, food cost % and margin. Include opening/closing stock rows if you track a month.
How do I use Google Sheets for food costing?
Copy the CSV below, open a new Google Sheet, and paste it in (Data → Split text to columns if needed). Change the sample ingredients to your recipe and the totals update automatically.