Standard Recipe & Plating Specification Card Builder: Recipe Costing, Allergen and Plating Card Template

Full description

For executive chefs, sous chefs and F&B controllers who want one standard card per dish. The workbook holds an ingredient list, a card register and the recipe lines. It converts edible quantity to purchase quantity with the yield %, prices every line from one ingredient list, adds a small-items allowance, and shows cost per portion, cost % against your target and the price at target. Allergen text is built from the codes on the ingredients. The Word guide gives the card layout, a blank card, plating standards, costing rules and two completed cards.

What is inside

• Recipe_Plating_Card_Builder.xlsx: 7 tabs, 1,687 formulas, 2 native charts, 20 drop-down and input rules
• Ingredients: 44 sample ingredients with pack size, pack cost, edible yield %, allergen codes and supplier, plus 16 spare rows
• Recipes: 12 sample cards with 23 header, safety and plating fields and 6 method steps each, plus 6 spare rows
• Recipe Lines: 89 sample lines with purchase quantity, line cost and a scaled quantity for a production run, plus 31 spare rows
• Calculated per card: cost per portion, cost %, price at target, allergen text built from ingredient codes, review date and card status
• Dashboard: 7 KPI tiles, a check tile and 2 charts; 8 integrity checks on the Checks tab
• Recipe_Card_Layout_Guide.docx and PDF: 8 pages with the card anatomy (25 fields in 6 blocks), a blank card, plating standards, costing rules, two completed cards and an 18-item card audit
• README.txt and LICENSE-and-Terms.txt

How it works

1. Set your cost targets, allowance and as-of date on Settings.
2. Replace the sample ingredients with your own list, with pack cost and edible yield.
3. Add one row per dish on Recipes and one row per ingredient on Recipe Lines.
4. Read the cost flag, allergen text and card status, then print each card with the Word layout.

Details

• Formats: 1 Excel workbook (.xlsx), 1 guide in Word (.docx) and PDF, English
• Software: Excel 2016 or later, or LibreOffice Calc 7 or later
• No macros, no external links, no data tables, no array formulas
• 3 files plus README and license; instant digital download

Good to know

• Sample data is illustrative. Replace it with your own figures.
• The files are management tools, not food safety, legal or tax advice. Verify allergen groups, temperatures and local requirements.
• Cost targets and temperatures in the sample are editable inputs, not standards.
• Single-user license. Do not redistribute.

FAQ

How many recipes are included?

12 sample recipes (10 dishes and 2 drinks) with 89 ingredient lines, and 6 spare card rows for your own.

How is cost per portion calculated?

Edible quantity divided by edible yield gives the purchase quantity. That is priced from the ingredient list, summed, increased by the allowance and divided by portions.

How does the allergen text work?

Each ingredient carries allergen codes. A card lists every group found in its ingredients. The chef still confirms it, and a status flags cards that are not confirmed.

Can I use it for drinks?

Yes. Drinks use the beverage cost target. The sample has a lemonade and a sour cocktail.

Do I need macros?

No. Every result is a standard worksheet formula.