Calculation of the cost price of dishes in Excel - costing card OP-1 and TTK accordin
Content:
Калькуляция себестоимости и фудкост.zip (43.66 KB)
Available: 3
Uploaded:
10.08.2026
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Seller: KeyZo_ru
Description
- Ready-to-use Excel file: simply enter purchase prices and recipes to get the cost price, markup, food cost percentage, and recommended price for every menu item.
- Printable cost calculation cards (forms OP-1 and TTK compliant with GOST 31987-2012) are generated automatically.
- Works in Excel, LibreOffice, and Google Sheets—no subscriptions or specialized accounting software required.
- Who it’s for
- Coffee shops, cafes, bakeries, bars, canteens, pastry shops, food delivery services, and caterers. Especially useful for those who haven´t yet purchased an inventory management system and are currently calculating costs on a napkin or simply guessing.
- The problem it solves
- Most small establishments don´t know the true cost of their dishes. Purchase prices fluctuate monthly, yet menu prices remain unchanged from a year ago. Consequently, some items are sold at a loss, and the owner only realizes this when the cash register is empty at the end of the quarter. This file reveals the full picture in a single evening.
- What’s inside — 6 sheets
- Instructions — how to fill it out, color coding, food cost benchmarks, and legal basis.
- Raw Materials — a product database: purchase price and prep-waste percentage (trim loss). Net price is calculated automatically.
- Recipes — dish composition in net grams. Gross weight and cost are calculated automatically; ingredients are selected from a dropdown list.
- Menu — cost price, packaging, markup, food cost percentage, and recommended price for each item. Food cost is highlighted using a traffic-light system: green (within range), yellow (borderline), red (time to raise the price).
- Calculation — a printable cost calculation card based on the standardized OP-1 form. Select a dish from the list, and the card fills itself out; all that remains is to print and sign it. TTK (Technical and Technological Card): includes all 7 sections required by GOST 31987-2012: scope of application, raw material requirements, recipe, production process, presentation and storage, quality indicators, and nutritional value.
- Analysis — sales plan: monthly portion counts, revenue, gross profit, and identification of the specific item that truly drives the establishment´s profitability.
- What you receive immediately after payment
- An .xlsx file pre-filled with a sample 10-item coffee shop menu—allowing you to instantly see the calculations in action and swap in your own data. There are no limits on the number of dishes: the file supports 60 rows for the raw materials database, 150 rows for recipes, and 40 menu items.
- Technical requirements
- Microsoft Excel 2010 or later, LibreOffice Calc, or Google Sheets. No macros, no internet connection required, and no subscriptions. The file is yours to keep forever.
- Legal basis
- The OP-1 form was approved by the Resolution of the State Statistics Committee of Russia (Goskomstat) No. 132 dated December 25, 1998. While the use of standardized forms has been optional since 2013, the OP-1 remains the industry standard. The TTK structure complies with GOST 31987-2012, and storage and sales requirements comply with SanPiN 2.3/2.4.3590-20.
- Important
- This file assists with calculations and document formatting. It does not replace formal accounting and does not constitute legal advice. Final technical documents must be approved by the establishment´s manager.
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