Free Recipe Software For Mac

Trying to figure out how profitable a new menu will be? Not feeling confident about ingredient costs? We’ve got you covered with the release of the Menu Recipe Upscale and Food Costing Spreadsheet (patent pending).

Using this cost and recipe scaling tool couldn’t be simpler, but there are a few details we wanted to take a moment to walk you through in this tutorial to help unleash the power of this Excel or Google Docs spreadsheet (.xlsx).

Food, Recipe and Menu Costing Software. CostGuard, our desktop product, delivered software for restaurant management (independent, multi-unit and food truck), retail and production kitchens, hotels and banquet halls, casinos, caterers, bakeries, delis, corporate, commissaries and institutional foodservice. Mac veterans have been singing Alfred's praises for years, but some of Apple’s newer users might not have heard about the mighty app launcher. Free to all but the most serious professionals.

Let’s take a look at the at the reasons you need to utilize a tool like in your business and how start using the tool right away. This tool applies to restaurants, food trucks, and specialty food makers alike. Let’s begin!

Table of Contents:

Why use the recipe cost tool?

Scaling up your recipes.

Maybe the latest issue of Rachael Ray’s magazine has inspired you to try edamame-stuffed wasabi pork burgers on the your food truck or restaurant. But those recipes are only designed to serve 6… So how do you scale the recipe up to serve dozens or even hundreds of hungry customers for a catering event? This tool will give you the answer.

How much should I charge?

How on earth do you figure out what to charge for your new dish? By completing each each field in this spreadsheet, you’ll be confident in knowing every ingredient used to create a dish is taken into account and will understand the profitability (or lack there of) for each menu item.

How to Use the Menu and Recipe Cost Template

In our video walk-through below, we guide you through filling out this tool.

Original Recipe: Begin by entering the values from your original recipe, under the “original recipe” field. You’ll need to enter the total recipe yield (in ounces), as well as the number of servings the original recipe was intended to feed. To scale the recipe up or down, enter the desired number of servings in the field to the right. This will set your “scale factor” for the rest of the spreadsheet.

Ingredients Column: Here you will enter each ingredient needed to produce your recipe. Be as detailed as possible here and making sure to including even small costs like salt or pepper. By default this spreadsheet has space for a recipe with 27 total ingredients, but you can add additional rows into the spreadsheet if the recipe requires more.

Bulk Size Column: Next, begin entering your ingredients. The “Bulk Size” column is the total weight in ounces of the product, as you buy it from the wholesaler.

Bulk Cost: The “Bulk Cost” field is for what you pay for that ingredient, in your bulk sizes. This will generate a “Cost per Ounce.”

Recipe Amount Column: Next, enter the “Recipe Amount” for that ingredient. Again, this is the amount of each ingredient called for in your original, unscaled recipe.

The spreadsheet will scale up the amount you need for the desired amount of servings you’d like to end up with, and give you a total cost for that ingredient, in your new, larger-serving amounts. Keep adding ingredients, sizes, and prices until your recipe is complete.

Toward the bottom of the spreadsheet, you’ll find totals or calculations based on the information you entered:

  • Total Recipe Cost field tells you the total ingredient cost for your new, upscaled recipe.
  • Total Cost/Serving field tells you how much each serving will cost.
  • In red, we’ve included a Recommended Retail Price field, which simply multiplies your total cost per serving by 3, since your raw ingredient cost should be roughly 1/3 of your retail price.

Now, there’s one more cool feature that we want to draw your attention to, and that’s the “If actual servings obtained differ from desired “#” widget.

For

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Say you’ve followed your recipe to the letter, but for whatever reason, the number of portions you’ve ended up with is different than you’d planned; for example, you thought 10 pounds of fish would yield you 30 servings of your stuffed baked tilapia special, but for some reason, you’ve only ended up with 26.

Punch that number into the “number of servings obtained” field, and you’ll get a corrected cost per serving and recommended retail price, that more accurately reflects how many servings you actually got out of each recipe.

Sample Menu Cost Calculations: Video

In the video below, I walk you through this spreadsheet using an example from my own restaurant. I own a restaurant in Maine, so I decided to share my own food costs for our popular clam dip. Click the play to start the video tutorial.

Download the Menu and Recipe Cost Tool

That about covers it! Now, you’ll never spend precious minutes upscaling recipes and you’ll never have to worry if an elaborate special is wreaking havoc on food costs.

  • Menu and Food Costing Spreadsheet (.xlsx file)

Quick Reference Guide:

  1. Enter the number of servings from your original recipe in cell D6, and your desired number of servings in cell F5. This will scale your recipe up and down.
  2. Enter ingredient names in column A, along with size in ounces and price paid for ingredients. This will calculate cost per ounce in column D.
  3. Enter the amount of each ingredient used in your recipe in column E. This will scale your ingredient amounts to match your desired servings, and calulate cost.
  4. In row 40, your recommended retail price per serving is displayed. (This calculation is cost, multiplied by 3. Feel free to increase retail price further if product warrants a premium.)
  5. If, after cooking, you end up with a different number of servings than you had planned, enter this number in cell I5 to perform corrected calculation.
Recipe

Let us know if you have any questions about this tool in the comments field below. Once you’ve got your costs figured out using these formulas, download this food business canvas template to help you map your strategy for starting a profitable food business.

Free Recipe Organizer Software For Mac

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Food, Recipe and Menu Costing Software

CostGuard, our desktop product, delivered software for restaurant management (independent, multi-unit and food truck), retail and production kitchens, hotels and banquet halls, casinos, caterers, bakeries, delis, corporate, commissaries and institutional foodservice. Educators deliver application based culinary and restaurant training to your students!

Check out reciProfity recipe and food costing software. It’s in the cloud – which means you can use it on any device from anywhere!

ReciProfity delivers software for restaurant management (independent, multi-unit and food truck), retail and production kitchens, hotels and banquet halls, casinos, caterers, bakeries, delis, corporate, commissaries and institutional foodservice.

To see all that cloud reciProfity can do watch the video.
Then download the reciProfity cloud Free Trial

We no longer sell or support CostGuard. reciProfity is our new cloud product.

CostGuard Food Costing software does it all, for total management: recipe costing, menu engineering, food and liquor costing; inventory control; nutrition; sales management; interfaces with suppliers, POS, accounting and catering systems.

Video download software for mac

CostGuard food costing software instantly costs and re-calculates recipes and menus.
Your ideal recipe and menu cost is optimized because CostGuard suggests selling prices based on global and category targets. Menu engineering reports identify “winners and losers,” and truly help maximize your sales potential and profit.

CostGuard calculates shrinkage (or loss) by major food group, smaller groups, and even by the actual item. ‘Alert’ reports show usage and shrinkage sorted by dollar amounts. Every saved dollar goes directly to your “bottom line.”

Revelations

CostGuard pulls together all the data that bombards you daily (including those pesky hidden numbers) and gives you clear, actionable reports. No more guesstimates!

Offering profound and penetrating insights into your business, CostGuard encourages you to make shrewd decisions, and helps you streamline performance.

Free Recipe Software Programs

Complete Management

Prepared foods operation, or Grab and Go? No problem, CostGuard portions batch and prep recipes easily into serving recipes. Sell alcohol? CostGuard track your pours and your mixers.

Have a multi unit operation and need to do requisitions or transfers? CostGuard does that too.

See our Products page for the details.

News

Our most recent update includes

    • Excel Spreadsheet Imports for Order Guides and Receipts
    • Allergen Alerts

Print allergens on your nutrition labels. Add your own sub-allergens.

    • Excel Spreadsheet Import

New – import receipts in Excel format.
Does your supplier send you order guides and receipts in Excel format? Now it’s easy to import those spreadsheets using VendorTransport.

    • Substitutions

Switching from frozen to fresh? Did your supplier send you sugar in a 50 lb bag instead of the usual 25 lb bag? Keep your recipes priced correctly when switching inventory. No need to reenter new inventory items for every recipe – CostGuard will change your recipes for you automatically.

International Users

International users can modify CostGuard to set currency signs, monetary format (commas and decimal points), punctuation, and date formats, as well as metric and sterling measurements.

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