- 50 Free Food & Restaurant Menu Templates In a coffeehouse and restaurant, a menu is a display or representation of food items and drink choices. Apart from restaurant interior design; A strategically created restaurant menu could be a big influence to any food business.
- Restaurant menu. Change the menu items every day to feature daily specials with this easy menu template. This is an accessible template. Download Edit.
Download on Freepik your photos, PSD, icons or vectors of drinks menu. Look for the and badge, in the top left corner in your search results. Drinks menu vectors and photos - free graphic resources. Restaurant menu, Food menu, Menu design, Coffee menu, Christmas menu. Christmas menu template.
Customizable menu templates allowing for free download. Create eye-catching restaurant menus quickly from ready-made menu templates. Menu Templates A group of customizable menu templates are provided to help you develop good-looking menus for your restaurants. Click the pictures to enter the download pages and save the templates for your own use. It saves you tons of time from starting anew. Restaurant Menu Replace the pictures with your specialties.
From the box in the middle, write a general introduction of your restaurant and let customer know your background, culture and the best dishes. Restaurant Menu with Photos Post real photos for all the dishes on the menu as the samples do on the first row. Change the address and contact information with yours.
This restaurant menu is suitable for small restaurant with innovate dishes. Chinese Restaurant Menu A traditional Chinese style menu you can use in a Chinese restaurant. Coffee Shop Menu Below is a simple coffee shop menu. You can use it as a menu cover. Download a free trial and see first-hand how quickly and easily you can create effective great-looking leaflets.
Professional Chef Excel Recipe Templates Chefs know the importance of a standardized recipe. It documents an established flavor profile and method of preparation so that your crew can duplicate your creations in a consistent manner. An Excel recipe template offers not only the opportunity to write a recipe for your staff, but also adds the number crunching power which Excel is known for, making it easy to calculate your costs at the same time as writing the recipe.
Below you’ll find a variety of recipe templates available for free download which are created in Excel. We also have a. The images show examples of the templates in use.
The download will be a clean recipe template with only the formatting and not all the content shown in the example. Grid lines have been turned off so the sheets look clean. Recipe Template Set-up The best way to use a recipe template is to set it up with all the basic info you want to appear on all your recipes, such as restaurant name, chef’s name, etc.
Save it as “ Recipe Template“. When you want to create a new recipe, open the “Recipe Template” file and immediately “save as” the name of your new recipe. Then add all of the content for your new recipe. This will keep your template blank and clear so it will be easy to use repeatedly. Do not open your template, add all the content for your new recipe, and simply click “save”.
This will overwrite your blank template with all the content from your new recipe. Dozens of tampa restaurants booked for machines. Each Excel recipe template below has a “scale” feature in the header.
If a 1 times batch yields 20 servings and you need a 5 times batch for a total of 100 servings, all you need to do is put “5” in the “scale” box and your entire recipe is recalculated to make a 5 times batch. If you know how to do some Excel formulas then this is a big help for scaling your recipes. The video below gives a tutorial on how to add formulas to make your Excel recipes scalable. You may also be interested in reading on your computer. A separate article has a special Excel recipe template geared towards and managing your food cost.
Below are several versions of Excel recipe templates which are available for free download. Chef’s Shorthand Recipe Template This style is for shorthand recipes and has the “Procedures” in the right hand column.
The ingredients are listed in groups based upon which step in the “Procedures” column they match to. There is also room at the bottom of the sheet for additional comments or to put “Procedures” if you wish them at the bottom instead.
Classic Chef’s Recipe Template This is the classic recipe template style and has the “Procedures” at the bottom. Its easy to add more space if needed. Simply click on “insert rows” in the Excel toolbar.
Classic II Chef’s Recipe Template This template style is has the “Procedures” in the right hand column and has a food cost calculation table. You enter the cost per unit of measure and then the table calculates your totals based upon the quantities entered. This is easy to add to any of the other recipe templates as well.
Video Tutorial: How To Make An Excel Recipe Template Scalable Bulk Recipe Template This template creates any number of recipe cards you choose. It is excellent for costing purposes, whether you are creating a single plated dish or a batch recipe, this template helps get accurate food costing for each recipe. This template does include macros so you will need to enable macros in Excel for it to work correctly. Download the example for instruction purposes. Scalable Recipe Template by Chef Paula Scharf This recipe template is excellent for scaling a recipe to the exact number of portions you want it to yield. It is in a 2 page format.
On the first page (actually, tab if you are familiar with Excel), you enter your basic recipe for a one times batch (top image) including the yield for a one times batch. Then, enter the number of portions you want the recipe to yield.
It automatically recalculates and gives you the new measurements in the correct unit for the scaled recipe. On the second page (tab) you have a printable scaled version (bottom image) based upon the yields you put on tab one.
Download the actual Scaling Recipe Template Paula Scharf is a graduate of the Culinary Institute of America with over three decades of experience in both independent restaurant and corporate dining management. Self-taught in database and spreadsheet applications, her mission is to develop sophisticated but user-friendly management tools for chefs and managers currently under-served by recent advances in technology. Paula currently works as a Catering Manager in Washington DC. Inquiries for new projects can be directed to pascharf@hotmail.com. Want to show your Appreciation for the Download or for the Site? Give a one time Donation!
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Customers in WA will be charged 8.5% tax. $3.50 Paid Membership $3.50 per Month. Customers in WA will be charged 8.5% tax. Michael – Great question! Adding a picture is pretty easy. With the recipe template open go to the control bar “Ribbon” at the top of the worksheet. Click on “Insert”, then click “Picture”, find the image on your computer and select it. The image will be added where ever you last had the curser.
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You will notice that the image has a box around it with small circles at each corner. By hovering over the lower right or left circle you can resize the image by holding the left-click button down while you resize the image. You can move the image by simply clicking in the center of the image and dragging it where you want to place it. Adding allergy info is an excellent idea for a new template which I’ve already starting to use at work. For now, you can pick a spot on the template you are using and insert the info where ever it fits. Which template are you using? Peter – You will need to enter a price into the “Cost” column on the same line that the item is listed on in the recipe. For instance, if you have 3 lbs carrots in the recipe then put the cost/lb for the carrots in the cost column.
It is important to enter the price based upon the unit of measure you used in the recipe. If you use 12 oz of butter then the “Cost” column needs to list the cost/oz. The “Extension” column should automatically calculate the extended cost based upon how many units you enter in the recipe. Hope this helps! Hello David: You asked me, “As regards to the FOOD COST CALCULATION TABLE I’m not sure which form you are referring to. Can you add a link if it is on a different page?” and I answered Hello David: The FOOD COST CALCULATION TABLE I am referring to is in your “Classic II Chef’s Recipe Template”. This template style has the “Procedures” in the right hand column and has a food cost calculation table to the right of it.
And my original question to you was: When using your FOOD COST CALCULATION TABLE, I am able to get the total cost but the SALE PRICE field and the FOOD COST field are not calculated. How do I get that working? By the way, I am working on a 30% food cost. Your help is greatly appreciated! Hello Peter – thanks for the great feedback. To get the “Yield” to be scalable you will need to follow the same process as you did with making the recipe scalable.
Start in the cell where the yield goes (cell F3). The formula will be: =(single batch yield qty).B4 (scale). For instance, if the recipe yields 12 for a single batch then the formula (starting the cell F3) is: =12.B4. The portion size should remain the same regardless of the batch size. As regards the FOOD COST CALCULATION TABLE I’m not sure which form you are referring to. Can you add a link if it is on a different page.
Thanks for posting these templates! They are great! One question: I am using your “Classic II Chef’s Recipe Template” I was able to set up the “Scale Feature”; your tutorial was very easy to understand. What I am having problems with are 2 things: 1. When entering my YIELD and PORTION SIZE numbers to your template, shouldn’t this adjust automatically when changing the scale number? When I change the scale, the quantities adjust perfectly but the yield and portion does not change. When using your FOOD COST CALCULATION TABLE, I am able to get the total cost but the SALE PRICE field and the FOOD COST field are blank.
How do I get that working? By the way, I am working on a 30% food cost. I will greatly appreciate hearing back from you. Chef – I’m sorry, I’ll have to add more clear instructions to the sheet. Every area in yellow is an area which you can add content to. The areas in white you cannot because they contain a formula for the template. In order for the template to work you must add something to these columns: Ingredients, Quantity, Weight -or- Volume, AP$/Unit, and Yield%.
You are correct in how you entered things, except that you didn’t add a number to the Yield% column. The way Yield% is meant to work is as follows: If you click on the the “Produce Yields” link located above the Recipe Quantity you will see a chart giving yields. So, asparagus has a 56% yield. If you put 4 oz of trimmed weight asparagus on the plate and put the cost per pound as purchased, then enter a 56% yield, it will calculate your actual cost for you. I hope that helps. Replying to the below question: In the quantity, weight, and volume columns you list the items as per your recipe, and it doesn’t matter whether they are for US or Metric measurements.
For instance, for a basic compound butter recipe you would put: Butter 1 pound (or kilo) Fresh Tarragon 1 gram Fresh Lemon Juice 120 ml And in the “Number of Portions” box you would indicate how many servings the entire recipe yields. For a plated entree of grilled salmon it would look something like this: Salmon 8 oz Asparagus 6 oz Lemon Beurre Blanc Sauce 2 oz (I use italics to refer to a separate recipe such as this) Bread 1 Portion Butter 2 oz Regards – David. Hi, Ignore my previous comment. I assumed I had to login to post so was just testing it.
These tools are just what I needed as me doing it from scratch in excel is nothing like this standard and is also a headache. I’m about to open a new restaurant and need to type up standard recipes and cost for around 100 dishes. The only thing i’m not sure about is your bulk recipe template and what to put in the quantity, weight and volume columns If you could help me to understand it would be great. The picture example for this tool is the only one that is blank of information so there is no example to go by either. The other thing i’m thinking is it won’t work with metric units like grams and mills or even things like tablespoon and cups. Is that right? Very nice website anyway.
Keep doing good things. SJULESBECK – there are several possible solutions depending upon the version of Excel you are using.
The problem probably has to do with your Excel security settings. You need to “Enable” Macros. And you need to be sure that the sheet is not protected from editing. To “Unprotect” the sheet, follow the instructions which are on the page when you download the file. To “Unprotect” means that you are able to edit the page.
But the problem probably is related to your Macro settings. I just downloaded it and my version asked me if I wanted to “Enable Macros” and make the file “Editable”. This is a common occurance in Excel. There are two ways to fix it: 1) Go to the Excel tool bar and change that cell’s “number settings” from “date” to “number” or “fraction”. In Excel 2007, click on the “Home” tab.
In the center of the tool bar is the “Number” settings. Click on the drop down box to change the settings for the cell or cells selected. 2) Select the cell you want to change. For the first character in the cell type the single quote character ‘ and then type your fraction ( it would look like this ‘1/4 ).
Hi everybody. First let me say that you have a very informative and helpful site. I’m trying to open my first restaurant business ever with my partner and this recipe template is what I,ve been looking for to organize my recipes.I’ve been trying to use the recipe template with the food cost in it but for some reason everytime that I write quantities such 1/2, 3/4 or something similar and then go to the Unit column, the numbers change into Dates!! Like 1/2 turn into Jan-2, and 3/4 turn into Mar-4. What I’m doing wrong? Please help end of pre-migration comments. Hi David – I think your spreadsheet and videos are great.
Thank you for them and I am putting our inventory into the spreadsheet before I begin the next phase. I do have a question particularly on your cheese Swiss slices. The example has them as 4/5 lb 160 slices in each pack at $39.07 a case. You break them down into a pound price ($1.95) and then a slice prices ($.16) using the formula of the pound price divided by 16 oz divided by.75, which is assume is the weight of a single cheese slice, and you come up with a cheese slice price of $.16 each. My question is that since you are trying to get a slice price, why are you using weight and why would you not use an each formula of 4 packs. 160 cheese slices = 640 total cheese slices and then divide $39.07/640 which comes to $.06 a slice? Your price is $.10 higher for each slice and I can’t understand the logic or what the.75 represents.
What am I missing? I would appreciate your explanation. Thanks Jim Rose.
@disqusqcGDaIOJqm:disqus Great question! I did that years ago so I’m guessing that I (wrongly) estimated the weight of the cheese slice to be.75 oz and then made a second mistake by dividing that weight by.75 rather than multiplying it by.75 which would have yielded a price of.09 cents by weight. The best way to do this particular calculation (spoken now years in the future of when I originally did that calculation!) is exactly as you suggestdivide $39.07 by 640 slices. By the way, this is now how I calculate the price on a rack of lamb.
I take the total weight and divide it by the total portions (not the recipe forecasted weight) to get the cost.