Recipe Costing Spreadsheet UK

What does one jar really cost you, and what do you keep when a farm shop takes it at wholesale? This spreadsheet works it out for small UK food makers who cook in batches.

List what you buy (pack price, pack size, waste %), list your jars, lids and labels, then build up to 50 products by the batch. Type the units a batch makes and the hours it takes. You see the cost per batch, cost per unit, the retail price at your target margin, the wholesale price and your margin at wholesale, with a warning if it falls under your target.

Included:

• Settings: hourly rate, kitchen overhead per batch-hour, target margin, wholesale discount you type, VAT registered or not (20% if yes; check VAT Notice 701/14 for your product)
• Ingredients: up to 200 items with waste % and cost per g, ml or each
• Packaging: up to 60 items
• Batch recipes: 50 products, 20 ingredient lines and 6 packaging lines each
• Price list: every product at retail and wholesale on one page
• Scale a batch: a new number of units and a scaled shopping list with whole packs to buy
• Stall planner: units to take, sell-through and break-even

Two .xlsx files come in the download: a made-up jam and chutney maker (example prices, replace with your own) and a blank copy. Works in Excel 2016 or later and Google Sheets. No macros.

Planning maths, not tax or accounting advice.