Quick answer
Plan ingredient cost, portion cost, target margin, and menu price decisions before changing prices on your QR menu.
What this template helps you do
This template gives owners and managers a practical way to compare real ingredient cost against the price printed or published on the menu. It is built for small teams that need a simple worksheet before they edit menu prices live.
Best use case
Use it when supplier invoices change, portion sizes drift, or a menu item feels popular but does not produce enough margin. The goal is not accounting perfection; it is a repeatable pricing review that prevents guesswork.
Food cost worksheet example
| Menu item | Portion cost | Current price | Target food cost | Action |
|---|---|---|---|---|
| Chicken sandwich | $4.20 | $13.50 | 31% | Raise to $14.50 or reduce sauce waste |
| Mushroom pasta | $3.85 | $15.00 | 26% | Keep price and feature as margin driver |
| Brisket plate | $9.10 | $24.00 | 38% | Review portion weight before price change |
| House salad | $2.15 | $10.00 | 22% | Add photo and keep price stable |
| Cheesecake | $2.70 | $8.00 | 34% | Test $8.50 after weekend demand check |
Before publishing new prices
How to use the spreadsheet
Enter real portion costs
Calculate cost per portion from invoice price, yield, and recipe quantity.
Compare against target margin
Mark items above your target food cost percentage for review.
Choose the menu action
Raise price, adjust portion, improve description, or leave the item unchanged.
Publish and monitor
Update the QR menu and watch item views before making another change.
Use views before judging demand
A profitable item still needs visibility. After updating prices, use menu analytics to check whether guests are seeing the item before assuming the price is the problem.
How this connects to your QR menu
After the worksheet is approved, update the live menu item price and description in FlipMenu. If the price change affects a promoted item, add a stronger photo or description and monitor scan analytics for the first week.
Use the worksheet first, then publish the guest-facing result only after the manager review is complete. That keeps the digital menu useful without turning it into an unapproved operations notebook.