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.Total Cost/Serving field tells you how much each serving will cost.Total Recipe Cost field tells you the total ingredient cost for your new, upscaled recipe.Toward the bottom of the spreadsheet, you’ll find totals or calculations based on the information you entered: Keep adding ingredients, sizes, and prices until your recipe is complete. 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. Again, this is the amount of each ingredient called for in your original, unscaled recipe. Recipe Amount Column: Next, enter the “Recipe Amount” for that ingredient. The “Bulk Size” column is the total weight in ounces of the product, as you buy it from the wholesaler.īulk Cost: The “Bulk Cost” field is for what you pay for that ingredient, in your bulk sizes. 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.īulk Size Column: Next, begin entering your ingredients. Be as detailed as possible here and making sure to including even small costs like salt or pepper. Ingredients Column: Here you will enter each ingredient needed to produce your recipe. This will set your “scale factor” for the rest of the spreadsheet. To scale the recipe up or down, enter the desired number of servings in the field to the right. 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.
Original Recipe: Begin by entering the values from your original recipe, under the “original recipe” field. In our video walk-through below, we guide you through filling out this tool.
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