BOH Kitchen Management Pro - Recipe Costing, Food Cost & Inventory System

The complete back-of-house financial system for professional kitchens. Built by a 38-year hospitality operator who has used these tools under real service pressure.

This 22-sheet system covers everything from recipe costing to vendor analysis to menu engineering. Works for independent restaurants, hotel kitchens, casino food and beverage operations, and QSR concepts.

What is included:

Help and Setup: step-by-step guide to get running on day one Dashboard: live summary of your key BOH metrics Reference Data: centralized data that feeds the entire system Vendors: vendor contact list and pricing reference Storage Locations: organized inventory location tracking Ingredients Master: full ingredient database with unit costs Recipes: complete recipe library with costing Recipe Ingredients: linked ingredient detail by recipe Recipe Steps: prep instructions tied to each recipe Inventory Count: count sheets with variance analysis Weekly Food Cost: track actual food cost percentage week by week Requisitions: internal ordering and transfer tracking Labor Snapshot: quick BOH labor cost reference Invoice Entry: log vendor invoices as they arrive Price Impact Dashboard: see instantly how price changes affect your margins Chef Control Panel: one-screen overview for the chef on the floor Theoretical vs Actual: find where food cost is leaking Recipe Profitability: rank every dish by profit contribution Vendor Spend Analysis: track and compare spend by vendor over time Menu Engineering: identify your stars, plowhorses, puzzles, and dogs Waste Tracking: log and analyze waste by category and station Prep Par Calculator: build prep lists based on actual sales history

22 sheets. Instant download. Excel and Google Sheets compatible. Sample data and setup guide included. Own it forever. No subscription.