Bakery Production Planner & Batch Costing: Bakery Spreadsheet for Recipe Costing
Full description
For small bakeries, cafés that bake in house and home bakers selling wholesale who need to price products correctly and bake the right amount each day. You enter ingredient prices and recipes by batch once. The workbook calculates cost per unit with labour, oven energy and packaging, compares retail and wholesale margins with your targets, turns the day's shelf targets and orders into batches, a mixing and baking schedule and an ingredient pull list, and tracks leftovers and waste by product and week.
Save with a bundle: this template is also in the Food & Leisure Business Startup Bundle, 14 templates for $35 instead of $103. All 141 templates are in the All-Access Hospitality Template Library for $79.
What is inside
- Bakery_Production_Planner_Batch_Costing.xlsx: 9 tabs, 5,226 formulas, 2 native charts, 13 drop-down or number rules.
- Settings: labour rate, oven energy cost per oven hour, overhead per batch, target retail and wholesale margins, leftover alert, day-old discount, shop opening and dispatch times, half-batch option and 5 drop-down lists.
- Ingredients: room for 45 ingredients (28 samples) with pack size and price, cost per kg, L or each, price change since the last update, and the quantity and cost needed for the plan date.
- Recipes: 15 product rows (12 samples) with batch yield, unit weight, mix, proof, bake and cool times, labour minutes and packaging, plus room for 150 recipe lines (86 sample lines) in g, ml or each.
- Unit_Costing: ingredient, labour and overhead cost per batch, cost per unit, retail and wholesale margin, wholesale discount and the price needed to reach each target margin.
- Production_Plan: one printable page with shelf targets, wholesale and custom orders, batches, units, spare units, ingredient cost, labour hours and a mixing and baking schedule with On time or Late status.
- Waste_Log: room for 900 product-days (252 sample rows) with produced, sold retail and wholesale, leftover, discounted, donated, binned, leftover % and cost of waste.
- Weekly_Summary: pick a week to see 11 measures by product, from units to gross margin, plus a 7-day breakdown.
- Dashboard: 8 KPI tiles, a margin and waste alert line, a margin table and 2 charts.
- README.txt and LICENSE-and-Terms.txt.
How it works
- Enter your labour rate, overhead costs and target margins on Settings.
- Add ingredient prices, then set up each product and its recipe lines by batch.
- Enter retail and wholesale prices and fix any red margins.
- Each day, set the plan date, enter shelf targets and orders, and print the plan.
- At close, log produced, sold and leftover units, then review the week.
Details
- Format: Excel workbook (.xlsx). No macros.
- Language: English. Metric units (g, ml, kg, L). Currency is a label you choose.
- Software: Excel 2016 or later, or a spreadsheet program that opens .xlsx files.
- Delivery: instant digital download. Nothing is shipped.
Good to know
- All sample recipes, prices and sales are illustrative. Test recipes and replace the figures with your own.
- The schedule does not check oven clashes between products. Plan shared ovens yourself.
- Allergen labelling and food safety rules differ by place. Verify local requirements.
- Single-user license. Do not share or resell the files.
FAQ
Can I use my own recipes and units?
Yes. Enter recipe quantities in g, ml or each per batch and prices per kg, L or each.
How are batches calculated?
Total needed (shelf target plus orders) divided by batch yield, rounded up to a whole batch, or a half batch if you switch that on.
Does it include labour and energy, or only ingredients?
Both. Labour minutes, oven time, other overhead and packaging are added to ingredient cost.
Does it work in Google Sheets?
It opens in Google Sheets and the formulas calculate. Check the drop-downs after import.
Is this a physical product?
No. It is a digital download. Refund terms follow the store policy at the time of purchase.
