The Charcuterie Board Pricing Calculator Pack

Eight calculators for pricing charcuterie boards per person, for 20 people, for 50 and for a large board, from your own portions, your own prices and the pay you want, not from anyone's price list.

Sheet 1 turns the income you want, your costs and unpaid hours into an hourly floor: $49.77 in the illustrative example. Sheet 2 costs one guest's share from your ounces per person and prices per pound, with food bought and not served charged in: $5.89 per person in the example. Sheet 3 sets a disposable box against a returnable board with a deposit, sheet 4 prices a board from the guest count, and sheet 5 prices a grazing table for 50 with setup and delivery. Sheet 6 checks leftovers on a finished order, sheet 7 prices a class seat, and sheet 8 checks whether an order paid your floor.

Every figure is an example for you to overwrite; portions are yours. Follow your local food rules. These are estimates, not tax or legal advice. Every formula was recalculated and checked against an independent implementation before this shipped.

What is in it

8 calculators, one per sheet. Overwrite the blue cells with your own numbers and everything else follows — nothing is locked, there are no macros, and it opens in Excel, Numbers, LibreOffice and Google Sheets.

• Hourly floor rate — What must an hour of building boards earn to pay you and the business?
• Ingredients per person — What does the food on one guest's share cost, from your own ounces and prices?
• Packaging and boards — Does a disposable box or a returnable board with a deposit cost you less per order?
• Board price by guest count — What should a board for this many guests cost, in total and per person?
• Grazing table for 50 — What should a grazing table for 50 cost with setup, breakdown and delivery?
• Leftover and spoilage check — On a finished order, did the spoilage share on sheet 2 cover the food left over?
• Class or workshop price — What should a seat in a board-building class cost, and how many seats cover your time?
• Did this order pay — Once the board is delivered, did it pay your floor?

Every formula was checked

This pack contains 66 formulas. Before it was published, every one of them was recalculated by a spreadsheet engine and compared against an independent implementation of the same arithmetic written in Python. All 66 agreed to within a cent, and the workbook carries a Verification sheet saying so.

That is an unusual thing to be able to claim about a spreadsheet, and it is the main reason to buy this one rather than download a free template. A formula that looks right and is wrong is worse than no formula at all, because you will act on it.

What each calculator assumes

There is a sheet listing this, because a calculator that hides its assumptions is just a number generator:

• Every working week looks the same. A cancelled order is time you are at work and unpaid. The tax set-aside is a share you enter, not a computed tax.
• Portions are your own and the same for every guest. Prices are blended per pound across what you buy. Food handling, storage and labeling: follow your local food rules.
• A returnable board comes back and is reused; when it does not, the deposit is kept. Wash time is paid at your floor. Clean and store boards as your local food rules direct.
• Every guest takes the same building minutes and the same portion from sheet 2. One box or board per order. Delivery is not in this price; add drive time and miles as sheet 5 does.
• Drive time is paid at your floor. Food per guest is the same as a board's; enter your own figure if a table portions differently. Venue rules and food handling: follow your local food rules.
• Food bought for an order and not served is a cost of that order, whether it is thrown out, kept or given away. If you truly use it on a later order, lower this order's bought figure by what you reuse, once.
• Kits are bought for the seats sold. If you buy for every seat, enter the fill share as 100% for the kit count or raise the kit cost; unsold kits are still a cost of the class. Food handling: follow your local food rules.
• Business costs and unpaid hours are already inside the floor from sheet 1, so this sheet subtracts only the costs that came with the order. Tips are left out.

What this is not

Not financial, tax or legal advice, and not a recommendation to buy, sell, borrow or sign anything. These are calculators: they show what a choice costs, not which choice is right for you. Where a published rate or threshold is used it is the one current when the pack was built — those change, the arithmetic does not.

Honest about the format

One .xlsx workbook, 8 calculator sheets plus Start Here, Assumptions and Verification. Not a PDF, not a physical product, not a Notion template. Available immediately after purchase; nothing ships.

Refunds

If this isn't what you expected, email me within 30 days and I'll refund you in full — no need to explain. Because it's an instant download I can't take the file back, so I'd rather you just had your money back.