Thanks a lot for sharing the info. I believe that there are a lot things to consider for running business. Therefore, I attempted to build a tool to manage the restaurant in Excel. Just following title, you can find a nice solution: Restaurant Management System - Food cost control - Dashboard Tutorial in Excel
Aaron, if you are familiar enough with excel formulas, you can have the prices pull from another spreadsheet or workbook so that every time you make a change in the first workbook it will then automatically change in this costing spreadsheet. You'll want to input the '=...' Formulas in the ingredient costs cells.
I like this concept but as a person just starting my business. Will this allow me to input all my recipes new and old and also the ones I create on my own or can you only input so many?
I love what's being presented on this video. Thank you by the way. However I can seem to find the actual spreadsheet to download. Is there one available?
I am super happy to have found this video and in turn your website!!! Outstanding and thank you!!! What a great compilation of resources, delivered in a very clear and concise manner. Thank you!!!
It is very nice and thank you for the video. I do have a question about how to tackle different unite measurements. I am from Canada and here it is ridiculous how places sell produce. In one store the lettuce is sold by pcs, the other by lbs, and the third by kg. How can I incorporate this into excel? without starting separately converting measurements and prices. Thank you, Andrey
Do you share/sell your spreadsheet and is there a cost associated with having a working copy of your spreadsheet what are the steps of downloading a copy? Thank you
Great video and concept , however in my opinion the cost of acquiring this spreadsheet, is to expensive ($65.00) . I do have a working knowledge of Excel that's why I was drawn to it. But I am sure the average small business owner does not use Excel. However based on the price, you don't want to take the chance and get it and then it does not suite you . As a small business owner my self , you tend to concentrate on saving money to put towards your business.
From the tutorial, this is not for small business owners. Also I would suggest that this spread sheet be sub divided , I find that it would work better in terms of stages of success and familiarization for the new spread sheet users.
Hello, I have a question. My product is Mead (honey wine) how would you calculate for taxes, distribution, import export etc. as percentage or in a monetary value? would you input those numbers into the channels margin or else where?
Greetings from Peru, I wanted to ask on the packaging box where it says units used in original recipe, there are the numbers 22, 87 and 22, what does it mean and how do those numbers come out? I'll stay and thank you for the answer
Hi I have a question. I used ounces for the measurements for a Fried chicken recipe. (Recipe yield is 84 which = how many pieces comes in the case of chicken) Each piece of chicken = 4 ounces. Each order receives three pieces of chicken which = 12 ounces. I entered 12 in the Units in the original recipe box. I'm confused when it comes to the Per unit ingredient cost box. For the Total ingredient cost (one package) Do I put 3 which represents the number of pieces of chicken? or 12 which represents the ounces of chicken per order? Thanks
Hi, I'm gonna try to help you. The Total Ingredient Cost (one package) should be calculated. You should not have to enter anything. are you calculating for one order or the entire 84? If you are calculating for one order of 4 pieces, , your line should look like this: Ingredients: Chicken (ounces) Total Quantity(=84*4): 336 Total Price: ???? Price Per Unit: should be calculated. Units in Original recipe (3 pieces by 4 ounces each): 12. Units Required for Desired Yield: SHOULD be calculated based on the Yield Difference. I don't have the program so I cannot verify. HOWEVER, this is not really used as it should be anyway. If not calculated, you can multiply 4(units in original recipe) by the yield difference. Ingredient Cost: should be calculated. There are some shortcomings in this program. For instance: if the desired yield is more (or less) than the recipe yield, the ingredient cost should change to reflect that since you are making more (or less), thus using more of each ingredient for each 'unit' or batch.
Hi I really wanted to buy this tool but wasn't sure if it was changeable to British pounds and whether that would affect the programming or not. Please advise thank you.
I am slightly confused between the Wholesale price and Distributor price. If I were a small microbakery, which one would I charge my individual customers? Which one would I charge a business that I purchasing cookies in bulk from me?
I am interested in purchasing this program for my catering business. However, my menu items list is just over 50 and granting that the spreadsheet is limited to 10 spreadsheet pages, would that mean that are required by the program twice to cover the rest of my menu items?
Could you please tell me how you calculated the cost per piece in order to get the answer .43. I have racked my brain trying to figure it out. Will you please help me. I am new to costing my recipes and need help understanding the formula you used to get this. Thank you.
Hello, Just purchased the 50 recipe program. Some cells are too small for my country currency. You stated I could use it regardless of the currency but some amounts are too large for the cell size you placed. I would need the cells adjusted because the prices don't add up when it "#####" in a cell. Hoping for your quick response. Looked everywhere for a contact info and I can't seem to find any.
Poplicola Publicola can you send it to me or make a deal, she doesnt reply to my email. Please let me know, would be huge help, I need it for a school project and time is very limited.
Hey small food business, i tried to download the US spread sheet but it is not letting me add to cart, can you please help me! i want to purchase this template because it will help me so much! thanks
Hi I bought this from you in 2016 or 2017 but it was emailed to my business email account. i have since lost that account is there anyway to get it a copy of it?
Hi Isaac, the formula is as follows : the price of hourly rate/60 minutes * 35 minutes = 11.50: 60= 0.19*35=6.65. So the amount required to produce 24 pieces within 35 minutes is $ 6.65. Ingredients cost is 3.67,and hourly rate is 6.65 then the total cost for 24 pieces is 10.32 and per piece is 0.43, which is simply 10.32 devide by 24. Hope it is clear. Regards
Is the download still available ? tried to follow thru google drive but was unable. there is to button to download. Please help, love the tutorial but not proficient in excel. HELP
Hi so I bought your copy of this food calculator, and there is no way for me to be able to reach you on your website is their anyway you can help me by being able to send me a copy of this format again? I do have an email confirmation on it if you need that? This would be very helpful, thank you.
Who can I contact? I spent $89 on something I'm unable to use and no one or email to contact. This is ridiculous!!! You can't out something up for purchase and no contact information if there is an issue.
how would I do a recipe costing with a combination of recipes to make one product. example their is the cake component eggs flour butter etc the cake also has a custard filling with its own recipe and an icing with its own recipe so thats 3 recipes to make 1 cake ?
Hi, thank for ur tutorial. But how do u actually calculate ur per piece cost in consideration its the labor rate? any help will b very much appreciated.
Hi, Small Food Business. I just tried to buy/download your AUS spreadsheet but it said 'I'm sorry, the page you are looking for cannot be found. Please try again or report your problem to the webmaster.' are you able to assist me?
Unable to get an accurate "Per unit product cost". If you can provide an email so i could send you a screenshot of the issue. Please, this is very urgent.
Hi there, I paid for and downloaded the spreadsheet from your site last year some time and i have the email receipt from you with the link. the link has now expired and I need to re download the original spreadsheet. Would you be able to email me a new link?
Thanks a lot for sharing the info. I believe that there are a lot things to consider for running business. Therefore, I attempted to build a tool to manage the restaurant in Excel. Just following title, you can find a nice solution: Restaurant Management System - Food cost control - Dashboard Tutorial in Excel
Very informative and useful. Highly recommended for those just starting a new food business. Thank you for uploading this video.
Aaron, if you are familiar enough with excel formulas, you can have the prices pull from another spreadsheet or workbook so that every time you make a change in the first workbook it will then automatically change in this costing spreadsheet. You'll want to input the '=...' Formulas in the ingredient costs cells.
can you help me to dowmload excel sheet
I like this concept but as a person just starting my business. Will this allow me to input all my recipes new and old and also the ones I create on my own or can you only input so many?
I love what's being presented on this video. Thank you by the way. However I can seem to find the actual spreadsheet to download. Is there one available?
Thank you for this very informative video, even though I am not in the food industry I found it very useful for formulation for pricing items.
0000
Thanks for the insightful video. How did you get the oz in the original recipe?
Hello! Thanks for this great video. How can I get my hands on the spreadsheet itself?
Find the cost per preparation and add up the amount you want as profit. In my case I priced my dishes always a little lower than my competitors.
Hi! Nice discussion. Can you share the spreadsheet?
do you have spreadsheet tools for food cost calculation every month aside from pricing ..thanks
I am super happy to have found this video and in turn your website!!! Outstanding and thank you!!! What a great compilation of resources, delivered in a very clear and concise manner. Thank you!!!
How to find this template. Its amazing ! Where is the VAT in the price?
It is very nice and thank you for the video. I do have a question about how to tackle different unite measurements. I am from Canada and here it is ridiculous how places sell produce. In one store the lettuce is sold by pcs, the other by lbs, and the third by kg.
How can I incorporate this into excel? without starting separately converting measurements and prices.
Thank you, Andrey
Hi! Thanks for the excellent video and content. How can I get access to the spreadsheet, please?
Real serious question because I make soup with chicken wings or pork how do I add meats to the ingredients?
Do you share/sell your spreadsheet and is there a cost associated with having a working copy of your spreadsheet what are the steps of downloading a copy? Thank you
Is this still available?
Can I change the dollar sign to Peso sign? If I bought this one...?
Thanks
Do you have a spreadsheet for a restaurant with many different ingredients? I notice this spreadsheet can only do 10. Thank you
Great video and concept , however in my opinion the cost of acquiring this spreadsheet, is to expensive ($65.00) . I do have a working knowledge of Excel that's why I was drawn to it. But I am sure the average small business owner does not use Excel. However based on the price, you don't want to take the chance and get it and then it does not suite you . As a small business owner my self , you tend to concentrate on saving money to put towards your business.
I think the same
@@VionTuran12 can you buy it for me please
From the tutorial, this is not for small business owners. Also I would suggest that this spread sheet be sub divided , I find that it would work better in terms of stages of success and familiarization for the new spread sheet users.
Excelent video , where can I get this excell sheet ? thank you in advance .
Hello, I have a question. My product is Mead (honey wine) how would you calculate for taxes, distribution, import export etc. as percentage or in a monetary value? would you input those numbers into the channels margin or else where?
Greetings from Peru, I wanted to ask on the packaging box where it says units used in original recipe, there are the numbers 22, 87 and 22, what does it mean and how do those numbers come out? I'll stay and thank you for the answer
Thank you so much for this!
the video was very helpful thank you. Can u please provide me with the excel sheet
Awesome explanation video
Hi one question please. How do you compute your price to distributors and brokers commission? :)
Thanks very helpful
I am interested in purchasing this program for my catering business.
This is really cool.
This is exactly what I need. It this downloadable?
Hi I have a question. I used ounces for the measurements for a Fried chicken recipe. (Recipe yield is 84 which = how many pieces comes in the case of chicken) Each piece of chicken = 4 ounces. Each order receives three pieces of chicken which = 12 ounces. I entered 12 in the Units in the original recipe box. I'm confused when it comes to the Per unit ingredient cost box. For the Total ingredient cost (one package) Do I put 3 which represents the number of pieces of chicken? or 12 which represents the ounces of chicken per order? Thanks
Hi, I'm gonna try to help you. The Total Ingredient Cost (one package) should be calculated. You should not have to enter anything. are you calculating for one order or the entire 84? If you are calculating for one order of 4 pieces, , your line should look like this: Ingredients: Chicken (ounces) Total Quantity(=84*4): 336 Total Price: ???? Price Per Unit: should be calculated. Units in Original recipe (3 pieces by 4 ounces each): 12. Units Required for Desired Yield: SHOULD be calculated based on the Yield Difference. I don't have the program so I cannot verify. HOWEVER, this is not really used as it should be anyway. If not calculated, you can multiply 4(units in original recipe) by the yield difference. Ingredient Cost: should be calculated. There are some shortcomings in this program. For instance: if the desired yield is more (or less) than the recipe yield, the ingredient cost should change to reflect that since you are making more (or less), thus using more of each ingredient for each 'unit' or batch.
Hi I really wanted to buy this tool but wasn't sure if it was changeable to British pounds and whether that would affect the programming or not. Please advise thank you.
I am slightly confused between the Wholesale price and Distributor price. If I were a small microbakery, which one would I charge my individual customers? Which one would I charge a business that I purchasing cookies in bulk from me?
I am interested in purchasing this program for my catering business. However, my menu items list is just over 50 and granting that the spreadsheet is limited to 10 spreadsheet pages, would that mean that are required by the program twice to cover the rest of my menu items?
Cant add to cart the spreadsheet..whats wrong?
Could you please tell me how you calculated the cost per piece in order to get the answer .43. I have racked my brain trying to figure it out. Will you please help me. I am new to costing my recipes and need help understanding the formula you used to get this. Thank you.
I created a video explaining it... Search "Food Product Cost and Pricing Tool Explained" on TH-cam
@@startwithpaint thank you!
Hello,
Just purchased the 50 recipe program. Some cells are too small for my country currency. You stated I could use it regardless of the currency but some amounts are too large for the cell size you placed. I would need the cells adjusted because the prices don't add up when it "#####" in a cell. Hoping for your quick response.
Looked everywhere for a contact info and I can't seem to find any.
Excellent 🙏
You are the best thanks a lot it helped me a lot
Hi it’s great video to help me out.
How to share this spread sheet?
Hi, I bought the template but I have a few questions and the link for the tutorial is not working. Who can I contact for help? Thank you
Usama, you can find the program at smallfoodbiz.com and download it from there. Thanks!
Or, since she shows you the layout of it in the video, you can simply make it yourself in Excel in about 15 minutes like I'm doing!
Small Food Business
Poplicola Publicola it's not just the layout, there are calculations involved :)
+Poplicola Publicola hey, do you know how to do all the calculations at the end?
Poplicola Publicola can you send it to me or make a deal, she doesnt reply to my email. Please let me know, would be huge help, I need it for a school project and time is very limited.
at 12:00, Your Per Piece Cost? Batch Ingredient Cost is Based on 65 cookies not 24, making the Per Piece cost .16, not .43, correct?
Amazing! Thanks for your time and hard work :)
How can I get this spreadsheet with built-in formulas?
For clarification, this product is $65 for 30 recipes, or up to 30 ingredients in a recipe? Is this a template or a training method?
Hey i bought and downloaded this about 2 years ago. I lost it where can i redownload ?
Hey small food business, i tried to download the US spread sheet but it is not letting me add to cart, can you please help me! i want to purchase this template because it will help me so much! thanks
How can I get this product cost and pricing tool in my iPad
Can I still purchase this spreadsheet?
can this program pull prices form another sheet or do I have input the ingredient cost every time i make a recipe?
Why other expenses are not considered such as electricity, water, rent etc... ?
Is this calculated in the margin Percentages?
Would be even better if it had an ingredient table connected
Where do we get these spreadsheets?
nice could you please share the spreadsheet please
Very nice spreadsheet. Now, how much are those Mama Bear cookies for real? :)
Hi I bought this from you in 2016 or 2017 but it was emailed to my business email account. i have since lost that account is there anyway to get it a copy of it?
How did you arrive with $0.43? ... Im a bit confused
got any link to download the spreadsheet ?
Hey, Im trying to understand @11:03 how you got .43 for the Per Piece Cost?
me too.. what is the formula for that..
Hi Isaac, the formula is as follows : the price of hourly rate/60 minutes * 35 minutes = 11.50: 60= 0.19*35=6.65. So the amount required to produce 24 pieces within 35 minutes is $ 6.65.
Ingredients cost is 3.67,and hourly rate is 6.65 then the total cost for 24 pieces is 10.32 and per piece is 0.43, which is simply 10.32 devide by 24. Hope it is clear. Regards
@@anouarbelaiter2567 please how does she get per unit price? i am confused with the figures
there's a video explaining it... Search "Food Product Cost and Pricing Tool Explained" on TH-cam
Is the download still available ? tried to follow thru google drive but was unable. there is to button to download. Please help, love the tutorial but not proficient in excel. HELP
how to convert to weight if something is measured in 1/2 tsp and 1/4 teaspoon? should we say 1/2 = 2.5 gms?
Hi how do I get the spreadsheet template
Hi so I bought your copy of this food calculator, and there is no way for me to be able to reach you on your website is their anyway you can help me by being able to send me a copy of this format again? I do have an email confirmation on it if you need that? This would be very helpful, thank you.
I'm in the uk. If I download this can I change the currency from dollars to pounds? Thanks x
Thanks for asking. There is a UK version that you can purchase from the smallfoodbiz.com site.
What about for a service?
Who can I contact? I spent $89 on something I'm unable to use and no one or email to contact. This is ridiculous!!! You can't out something up for purchase and no contact information if there is an issue.
I am interested but the price is a little high. Could you please offer a discount and is this still available and updated?
Can this app be also used for non-food business?
hello i produce hand sanitizer and my issue is pricing at the right price.
Please share this excel template
How do I design this same spreadsheet in NZD$
how would I do a recipe costing with a combination of recipes to make one product. example their is the cake component eggs flour butter etc the cake also has a custard filling with its own recipe and an icing with its own recipe so thats 3 recipes to make 1 cake ?
Hi.. Just a suggestion, u can do the unit costing per recipe and incorporate it to the finished product costing. Hope it helps.
Can you paste the link of the excel spreadsheet, thank you
Very nice and how do i download
where can i get this?
Can you explain product cost and praising, with example
Hi, thank for ur tutorial. But how do u actually calculate ur per piece cost in consideration its the labor rate? any help will b very much appreciated.
there's a video explaining it... Search "Food Product Cost and Pricing Tool Explained" on TH-cam
Is this template available for download?
Is this program still available?
how to compute the desired yield? please help
I cannot download the costing sheet.
can you help me to dowmload excel sheet
Hi, Small Food Business. I just tried to buy/download your AUS spreadsheet but it said 'I'm sorry, the page you are looking for cannot be found. Please try again or report your problem to the webmaster.' are you able to assist me?
Sorry, the link has moved. You can find the spreadsheet here:www.smallfoodbiz.com/downloads/food-product-cost-pricing-spreadsheet-aus/
hi i need workbook please
Unable to get an accurate "Per unit product cost". If you can provide an email so i could send you a screenshot of the issue. Please, this is very urgent.
where can i get this excel
Is this calculator still available?
if I need customized worksheet for my business can you support
This format how to take it
I think the cost per ounce is 11 cents. .035 .. would be 35% of a penny... per unit price is 11 cents
Can you help me to download excel sheet ?
can i get the excel document
how to downnload that template?
Can someone give the link to the download please.
The download is not free, the excel file costs $65
Plz share the sheet
What happen with the website ?
great
Hello ma’am can you send me that formulated file thanks
pls share the format
Hi there, I paid for and downloaded the spreadsheet from your site last year some time and i have the email receipt from you with the link. the link has now expired and I need to re download the original spreadsheet. Would you be able to email me a new link?
can you please share the spread sheet I really need it. I cant afford to pay. Please share with me at msurani09@gmail.com