Mise en Profit icon
Professional Kitchen Management

Stop
Guessing.
Start
Profiting.

Most restaurant owners don't know what their dishes actually cost to make — and that's where profit disappears. This Excel template fixes that. Enter your prices once, and every recipe updates automatically. Forever.

Get Instant Access See How It Works
RECIPE COSTING PRO.xlsx
🍽️ RECIPE 01 — Beef Lasagna
IngredientQtyCost/gLine Cost
Ground Beef 83%4.54kg$0.0145$65.90
Canned Plum Tomato1.5kg$0.0018$2.70
Parmesan Cheese300g$0.0250$7.50
Lasagna Sheets2kg$0.0035$7.00
Mozzarella Shredded1.5kg$0.0092$13.80
➕ Bolognese Sauce1 batch$18.40
➕ Bechamel Sauce1 batch$11.20
Food Cost % 28.4% ✓
150
Ingredient
Rows
80
Recipe
Blocks
60
Sub-Recipe
Blocks
1
Price Update
= Everything Updates
The Problem

Profit doesn't disappear overnight.
It leaks, slowly.

Most restaurant owners don't know what their dishes actually cost to make — and that's where profit disappears. Guesswork, outdated spreadsheets, and disconnected price lists mean you're pricing dishes blind.

This template fixes that in one afternoon.

What's Inside

Built for real kitchens.
Not spreadsheet hobbyists.

📦
Live Inventory

150 ingredient rows with automatic Cost Per Gram conversion. Works with grams, kg, litres, oz, lb — any unit. Change a price once, every recipe recalculates instantly.

🍽️
80 Recipe Blocks

Each block holds 12 ingredient rows with live-linked dropdowns, plus 8 sub-recipe component slots. Full cost breakdown, food cost %, and variance on every dish.

🧪
60 Sub-Recipes

Build sauces, stocks, doughs and bases once. Set a batch yield and get your cost per gram. Drop that sub-recipe into any dish — cost flows through automatically.

🔗
Nested Costing

The thing that makes this different. A sub-recipe can live inside another recipe. Update the sauce, every dish that uses it updates too. Zero double entry.

📷
Dish Photo Slots

Every recipe block has a dedicated photo zone. Add an image of each dish directly in the spreadsheet — ideal for staff training, menu presentations, and handovers.

📥
Easy Import

Already have supplier lists in Excel? Import them in minutes using Copy & Paste, Power Query, or live file linking. Full step-by-step instructions included.

How It Works

Up and running
in one afternoon.

01
Enter your ingredients

Go to the Inventory sheet. Enter your ingredient names, brands, pack sizes, unit sizes and costs. Cost Per Gram and Total Value calculate automatically. This is the foundation — everything else builds on top of it.

02
Build your sub-recipes

Head to Sub-Recipes. Name your base recipe — a stock, a sauce, a marinade. Set your batch yield. Select ingredients from the dropdown and enter quantities. The cost per gram of your finished batch calculates automatically and becomes available in every catering recipe.

03
Cost your dishes

In Catering Recipes, name your dish and set portion count. Add raw ingredients in the top section and drop in sub-recipes as components below. Enter your menu price and instantly see gross profit, food cost percentage, and variance from your target.

04
Update prices, nothing else

When your beef supplier raises prices, update one cell in Inventory. Every recipe that contains beef — directly or through a sub-recipe — recalculates in seconds. No formulas to fix. No sheets to hunt through. Just accurate numbers, always.

By the Numbers

Everything you need.
Nothing you don't.

150
Ingredient rows
with auto Cost Per Gram
80
Catering recipe
blocks ready to fill
60
Sub-recipe blocks
for bases & sauces
1,600
Live ingredient
dropdown cells
640
Sub-recipe
component slots
5
Sheets including
a full worked example
230KB
File size — fast,
clean, shareable
∞
Price updates
with one cell change
"I spent two years managing food costs in a notebook and a prayer. This template paid for itself the first week — I found three dishes I was selling at a loss."

— Gavin, General Manager · McVeigh's Pub

Done For You

We build your
entire system.

For restaurants that want it handled completely — we take your supplier invoices, cost every dish, build your sub-recipes, and deliver a fully loaded, ready-to-use Mise en Profit file in 5 business days. Then we walk you through it together.

  • ✓ Full inventory loaded from up to 4 suppliers
  • ✓ Up to 20 dishes fully costed with food cost % & profit
  • ✓ Up to 5 sub-recipes built (sauces, stocks, bases)
  • ✓ Your logo added & file personalised to your kitchen
  • ✓ 60-minute onboarding call — recorded & sent to you
  • ✓ 30 days of email & WhatsApp support
  • ✓ Delivered in 5 business days
$3,000
One-time · No recurring fees · Local restaurants
Start My Application →

Limited availability — 2 clients taken per month.

Mise en Profit
Done For You
Your personalised setup
Day 1
You fill in the intake form
Tell us your suppliers, dishes & priorities. Takes 8 minutes.
Day 1–2
Forward your invoices
Email any supplier invoices or order guides to setup@miseeenprofit.com
Day 2–4
We build your file
Full inventory, 20 costed recipes, sub-recipes & your branding.
Day 5
Delivery + onboarding call
We walk you through everything live. You're up and running.
Days 6–35
30 days of support
Questions, tweaks, adjustments — we're on WhatsApp & email.
DIY Template
$97
You set it up yourself
vs
Done For You
$3,000
We do everything for you
Pricing

One price.
Yours forever.

Mise en Profit
PRO Template
$97
One-time purchase · Instant download · Works in Excel & Google Sheets
Get Instant Access →

✦ Instant download after purchase · No subscription · Use forever

Mise en Profit
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