A working sheet for the kitchen.

Before you edit

1. Save a copy and replace the example inputs with your own records.
2. Use one currency throughout. Enter net prices on a consistent tax basis.
3. Enter recipe ingredient weights in kilograms. Yield is a fraction: 0.8 represents an illustrative 80% yield.
4. Keep purchase mass and yield greater than zero. Check each cost line before using the total.
5. Retain formulas and check the recalculated total after every structural edit.

Choose the right format

XLSX retains formatting, formulas and cached example results. CSV retains formula text but has no styling or multiple sheets. Spreadsheet apps differ in their CSV import behavior; choose formula evaluation when importing these trusted templates.

These templates are for spreadsheet use. They are not the app's structured backup format. To move a complete browser ledger, use JSON or CSV export from Backup & settings in the app.

Method and sources

Original templates using costing methods described in Basic Kitchen and Food Service Management by the BC Cook Articulation Committee, CC BY 4.0. Last checked October 29, 2026. All sample prices and quantities are illustrative assumptions.