Pizza Shop / Pizzeria

Pizza Shop Profit Tracker Excel for your pizzeria - menu items and food cost, daily sales, expenses, and a monthly P and L dashboard. Know which menu items actually make money - and whether the month actually made money.

WHAT'S INCLUDED (6 sheets):

- Products and Pricing - menu item, category, unit price, unit cost, margin per unit, units sold, revenue, cost of goods, and gross profit for every item. Change a price and the margin and totals update.

- Daily Sales Log - date, menu item, quantity, unit price, unit cost, amount, cost of goods, and channel for every sale. Unit price and unit cost are pulled from sheet 1 by formula.

- Expenses - rent, utilities, labor, marketing, packaging, software and fees, and other costs, with a monthly cost for each.

- Monthly P and L - revenue, cost of goods, rent, utilities, labor, marketing, packaging, software and fees and other expenses by month, Jan-Dec, with net profit and margin. Revenue and cost of goods are formulas from the Sales Log.

- Dashboard - total revenue, units sold, transactions, average sale value, gross profit and margin, expenses, net profit and margin, best and weakest products, revenue by product, costs by category, and units by product.

- Cover and How to Use - start here. Yellow cells are the only ones you edit.

EXAMPLE DATA (October 2026 - replace with your own numbers):

- 12 products; 930 units sold in 66 transactions; total revenue 7,563.00.

- Cost of goods 2,754.80; gross profit 4,808.20; gross margin 63.6 percent.

- Rent 1,500, Utilities 380, Labor 850, Marketing 150, Packaging 240, Software and Fees 140, Other 250; total expenses 3,510.00; net profit 1,298.20; net margin 17.2 percent.

- Best product by revenue: Pepperoni Pizza - 16 inch, 1,470.00. Best margin per unit: Meat Lovers Pizza - 16 inch, 14.50 per unit. Lowest margin per unit: Soda (20 oz), 2.10 per unit.

- Best seller by units: Pepperoni Slice, 238 units. Average unit price 8.13; average revenue per product 630.25.

HOW IT WORKS:

1. Download the Excel file instantly after purchase.

2. On sheet 1, enter each product, category, unit price, and unit cost. Margin per unit, revenue, cost of goods, and gross profit fill in by formula.

3. On sheet 2, add a row per sale: date, product (spelled exactly as on sheet 1), quantity, and channel. Amount and cost of goods fill in by formula. Unit price and unit cost are pulled from sheet 1 by formula.

4. On sheet 3, enter each month's rent, utilities, labor, marketing, packaging, software and fees and other costs.

5. On sheet 4, enter rent, utilities, labor, marketing, packaging, software and fees and other expenses each month, then check gross margin and net profit on the Dashboard.

HOW THE NUMBERS WORK:

Margin per unit is unit price minus unit cost. Revenue is unit price times units sold. Cost of goods is unit cost times units sold. Gross profit is revenue minus cost of goods. Average sale value is total revenue divided by transactions. Net profit is gross profit minus rent, utilities, labor, marketing, packaging, software and fees and other expenses.

WHO IT'S FOR:

Pizza shop and pizzeria owners who want menu prices, food cost, daily sales, and a monthly P and L in one workbook - without accounting software.

PLEASE NOTE:

- This is a digital download. No physical item will be shipped.

- Works in Microsoft Excel and Google Sheets (upload to Google Drive to open in Sheets).

- Example data for October 2026 is included (12 products, 930 units sold, 12 expense items). Replace it with your own numbers.

- The example October was busy - 930 items sold - but rent of 1,500 and labor of 850 are the two biggest costs, and the soda is the lowest-margin item at 2.10 per cup. Net profit was 1,298.20 on 7,563 of sales, a 17.2 percent margin, before the owner takes any pay.

- This is a bookkeeping and planning tool only, not tax, legal, or CPA advice.

- Due to the nature of digital downloads, refunds are not available. Message me before buying if you have a question.

Built by an accountant: B.S. Accountancy, ASU W. P. Carey, with revenue-reconciliation experience at Marriott and audit work at PwC.