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Recipe Templates-Excel

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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.  Excel recipe templates offer 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 plate cost recipe template.  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.

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 how to organize recipes on your computer.  A separate article has a special Excel recipe template geared towards plate costing and managaging your food cost.

Below are several versions of Excel recipe templates which are available for free download.

Recipe Template 1

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 "Prodecures" if you wish them at the bottom instead.


Recipe Template 2

Classic Chef's Recipe Template

This is the classic recipe 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. 


   
Recipe Template 3

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

   

Recipe Template Bulk

Recipe-Template-Macros_300.jpg

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.


Recipe Scale Form Example 1

Recipe Scale Form Example 2

 

Download the example for instruction purposes.


Scalable Recipe Template

by Chef Paula Scharf
This 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 underserved 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

   

 Other Templates on this site:

 

 

 

Did you find the information about Recipe Templates-Excel useful? Or do you have additional info or questions?
If so, leave a comment!

Leave a Comment [ Add a Comment ]

DOMENICK PUCILLO [204.15.111.211] [ Apr 24 ]

Great recipe. Very thorough. I look forward in trying it myself. http://www.domenickpucillorecipes.com/

DAVID BUCHANAN [ Jul 19, 2013 ]

The Bulk Recipe template has been updated with additional instructions and is now available for download above.

DAVID BUCHANAN [ Jul 06, 2013 ]

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.

CHEF [202.57.136.218] [ Jul 05, 2013 ]

Sorry just one other thing. With the other more basic templates what goes in the "extension" column?

I'm guessing "cost" is cost price for that ingredient but not sure what extension is.

Thanks

CHEF [202.57.136.218] [ Jul 05, 2013 ]

I still don't fully understand what to put in the quantity, weight and volume columns.

I thought (for example) it would be like quantity=250, weight= gms, volume= blank

or 

quantity= 1, weight=blank, volume=cup

But I had a bit of a play around with it and it just says "#VALUE!" when I enter details like that.

If you could put a picture as an example of one being used like all the other templates it would be a great help.

Otherwise, thank you and I will just use one of the other simpler templates

DAVID BUCHANAN [ Jul 04, 2013 ]

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

171.101.198.91 [ Jul 04, 2013 ]

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

DANIEL [208.124.184.99] [ Jul 30, 2012 ]

Thank you Chefs. These tool are life savers

DAVID BUCHANAN [ Sep 06, 2011 ]

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".

SJULESBECK [ Sep 06, 2011 ]

I tried to download the bulk recipe template but get a "read only" file.  Can you tell me what I'm doing wrong?

Thanks in advance!

DAVID BUCHANAN [ Nov 20, 2010 ]

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  ).

JOVELEZ [ Nov 20, 2010 ]

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. Sooooo...weard. What I'm doing wrong? Please help