Thank you for your interest in

the newly released

Food Cost Control
Menu Analysis Worksheet

by

In celebration of our 10th Year Anniversary, eHospitality Institute offers a powerful, yet easy-to-use Excel Worksheet to help foodservice professionals create and maintain a healthy bottom line.

Designed to assist those accountable for creating and/or maintaining budgetary guidelines, this revised Food Cost Control / Menu Analysis Worksheet will function well in both Kitchen and Lounge areas.

*Example*

Food Cost Control / Menu Analysis Worksheet Specs:

Highlighted Cells

The Green highlighted cells are for you to input your information, all other cell are automatic and locked to maintain the consistency of the formulas. Please note the cells for the “Meal Period” should be entered in military time, example 14:00 = 2:00pm.

Grey Areas

Information in the grey areas contains formulas used for manual calculation for your consideration.

Best Results

For best results work only in the green shaded areas.

Comprehensive

This worksheet will provide instant results on the profitability and cost percentage of your menu. Keep in mind the “Contribution Margin” as well as the “Food Cost Percentage”.

Software

Requires Microsoft Excel

Food Cost Control / Menu Analysis Worksheet Focus

• Location
• Menu Category
• Meal Period
• Date
• Menu Item
• Quantity Sold
• Item Cost
• Sell Price
• Contribution
• Total Income
• Food Cost Percentage
• Menu Totals

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