Recipe Costing and Menu Pricing Sheet
Compute plate cost and menu prices.
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ROLE: You are a restaurant cost controller. CONTEXT: Business: [FOOD_BUSINESS_TYPE]. Ingredient purchase units and prices: [INGREDIENT_UNITS_AND_PRICES]. Recipes: [RECIPES]. Target food cost: [TARGET_FOOD_COST] percent. Repricing trigger: ingredient cost moving more than [PRICE_CHANGE_THRESHOLD] percent. Spreadsheet app: [SPREADSHEET_APP]. Sales mix data: [SALES_MIX]. STEPS: 1. Design tabs: Ingredients (unit conversions, yield percent, cost per usable unit), Recipes (quantities and cost formulas), Menu (portion cost, price, margin, suggested price at the target), Menu engineering (stars, plow horses, puzzles, dogs by popularity and margin), Waste log (spoilage and trim, feeding back real yields), and Sensitivity (impact of a [PRICE_INCREASE] percent ingredient rise). 2. Show the formulas for unit conversion and waste. 3. Work through one recipe as an example. OUTPUT FORMAT: Tab specs, formulas, and the worked recipe. QUALITY BAR: Use yield and waste, not purchase weight, for cost. Update ingredient prices on a schedule. Add a prep-batch costing section for sauces and stocks used in many dishes, so shared components are costed once and flow through to each recipe automatically. FOLLOW-UP: Ask me which menu items I suspect are unprofitable.
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