FOOD COST CALC .pdf
Food Cost Calculator — Plate & Menu Price
Ingredient tables + AvT checks for every dish. Real math, real margin.
- Unit cost breakdowns by case / yield
- COGS-to-plate formula
- Plate-to-menu markup (target % + markup factor)
Need help turning these into full systems? Start with our calculators in The Vault.
Pricing & Costing
Real-world formulas so your menu prices hold up against labor, food cost, and rent.
MENU PRICING FORMULA .pdf
Menu Pricing Formula — Cheat Sheet
Fast breakdown: item cost to final menu price, step-by-step with examples.
MENU REWORK-PRICING WKS .pdf
Menu Rework-Pricing Worksheet — Fillable Template
Rework menu prices based on actual sales to adjust pricing based on sales volume.
LIQUOR POUR COST .pdf
Liquor Pour Cost — Cheat Sheet
Quick pour-cost math for the bar so you stop guessing at cocktail pricing.
- Target pour cost % by category (well, call, top-shelf)
- Example pricing grid by bottle cost and pour size
- Space to write in your own house standards
Operations & Checklists
Day-part tasks, waste tracking, and opening/closing routines so nothing slips.
WASTE + VOID LOG .pdf
Waste & Void Log — Multi-Area
Track spoilage, mis-fires, comps, and manager voids by station.
- FOH, BOH Line, BOH Kitchen, Bar, Dish, Restrooms, Entry/Patio
- 13 columns: Date, Shift, Time, Item/SKU, Category, Qty, Unit, Unit Cost, Ext Cost, Station, Cause, Emp Init, Mgr OK
- 44 rows per area
OPENING + CLOSING .pdf
Opening & Closing Duties — Multi-Area
Checklist blocks for FOH, BOH Line, BOH Kitchen, Bar (Open + Close shifts).
- Duty (specific surface) | Method and Tools | Assigned Role | Time Window | M-T-W-T-F-S-S
- 44 rows per area
DAILY SOP AREAS .pdf
Daily S.O.P. — By Area & Day-Part
Separate page per station / shift: FOH, BOH Line, BOH Kitchen, Bar (Open, Mid, Close).
- Task | Method and Tools | Time | Role | M-T-W-T-F-S-S
- 28 rows per page
FOOD INVENTORY AUDIT .pdf
Food Inventory — Monthly Count Sheet
Standard food inventory sheet for monthly counts to plug straight into your prime cost calculator.
- Beginning and ending inventory by area: dry, cooler, freezer, prep
- Columns for item, unit, on-hand qty, unit cost, and extended value
- Designed to roll into COGS and prime cost calculations without rework
SALES TRACKING BOARD .pdf
Sales Tracking Scoreboard — Daily & Weekly
Printable audit sheet for easy use in your prime cost calculations.
- Daily and weekly food and beverage sales columns
- Print out and track sales then refer to for prime cost calculations monthly
- Use as a printout
LIQUOR INVENTORY SHEET .pdf
Liquor Inventory — Bottle & Partial Counts
Standardized bar inventory sheet so every manager counts the same way.
- Bottle list with columns for full and partials and extended value
- Easy to use, instructions page included
- Summary line for total inventory value for use in prime cost calculations monthly
LABOR HOUR BUDGET .pdf
Labor Hour Budget — Wall Template
Keep schedules inside budget by matching allowed hours to your sales targets.
- Daily and weekly rows for FOH, BOH, bar, and support roles
- Columns for sales target, labor %, and allowed hours
- Simple math managers can check at a glance
INVENTORY PAR BUILDER .pdf
Inventory PAR Builder — Worksheet
Set sane PAR levels by usage instead of "we always order two cases."
- Usage, delivery lead time, and safety stock columns
- Separate lines for dry, cooler, freezer, and bar inventory
- Vendor codes and storage locations on the same sheet
Staff & Security
Spot theft patterns early and tighten POS controls before it costs you.
THEFT WARNING SIGNS .pdf
Employee Theft — Warning Signs
Cash, inventory, time-theft, and behavior flags owners should monitor.
- Part 1: cash & inventory red flags
- Part 2: service, behavior, time-theft
Marketing & Flyers
Internal promos and transformation one-pagers for boards and staff walls.
3-STEP EMERGENCY RESPONSE .pdf
3-Step Emergency Response
Stop financial bleeding in 72 hours: assess, stabilize, and optimize your operation.
- Step 1: Assess - analyze P&L and identify top 3 profit bleeding points
- Step 2: Stabilize - implement emergency cost controls and renegotiate contracts
- Step 3: Optimize - menu engineering, process automation, sustainable profit systems
YOUR PROFIT POTENTIAL .pdf
Your Profit Potential — Wall Flyer
Calculate potential monthly savings, annual impact, and ROI multiple against industry benchmark targets.
- Fill-in worksheet for current revenue, net profit, and profit margin
- Industry benchmark target: 12-15%
- Auto-calculate potential savings, 3-year value, and ROI multiple
TRANSFORMATION FLYER .pdf
Before & After Transformation — Restaurant Flyer
Quick credibility piece: what changes, what it looks like, what it earns.
POS & Cost Reduction
Tighten fees, clean catalogs, and automate alerts to catch leaks.
POS COST CHECKLIST .pdf
POS Cost Reduction Checklist
Tighten fees, clean catalogs, and automate alerts to catch leaks.
- Part 1: fees, processors, and plan settings
- Part 2: menus, mods, discounts, and reports