Free Bakery Recipe Cost & Selling Price Worksheet
FREE CAFÉ & BAKERY PDF • NO SIGNUP
Recipe Cost & Selling Price Worksheet
Calculate ingredient and packaging cost per batch, work toward cost per portion, and compare that amount with the target food-cost percentage you choose for planning.
Download Free Recipe Cost PDF ↓View All Café & Bakery WorksheetsQUICK ANSWER
What Does the Bakery Recipe Cost Worksheet Include?
RH Now's worksheet includes batch name and yield, ingredient amount used, unit cost, extended cost, packaging cost, total batch cost, cost per portion, target food-cost percentage and the planning formula suggested price = portion cost ÷ target decimal.
The source worksheet also notes that labor and overhead should be reviewed separately.
COSTING FIELDS
Build the Recipe Cost One Line at a Time
Ingredient / Packaging
List each ingredient and direct packaging item included in the calculation.
Quantity
Record the amount used in the batch.
Unit Cost
Enter the cost for the unit being used.
Extended Cost
Calculate the cost attributable to the quantity used.
Batch Yield
Record how many saleable units or portions the batch produces.
Cost Per Portion
Use total batch cost and yield to estimate the direct cost per portion.
Target Food-Cost Percentage
Enter the planning percentage you have chosen for the item.
Suggested Price Formula
The worksheet uses portion cost ÷ target decimal as a starting-point formula.
HOW TO USE IT
Move From Batch Cost to Portion Cost
Cost the batch
Add the extended ingredient and packaging costs for the batch.
Confirm the yield
Use the actual or standard number of portions produced by the batch.
Review other costs separately
Labor, overhead and other business expenses are not fully captured by direct ingredient and packaging cost.
USE THE CALCULATOR
Check the Worksheet With RH Now's Food Cost Calculator
Once you have a direct portion cost, you can enter it into RH Now's Food Cost & Menu Price Calculator to compare current food-cost percentage, contribution dollars and a target-based starting price.
FREE PRINTABLE DOWNLOAD
Download the Recipe Cost & Selling Price Worksheet
No registration is required. Print one for each recipe or save the PDF as a repeatable costing template.
Download Bakery Recipe Cost Worksheet PDF ↓RELATED RESOURCES
Connect Recipe Cost With Production and Pricing
Bakery Production Log
Track batches, timing and yield alongside recipe costing.
View the Production Log →Food Cost Percentage Guide
Understand item food cost versus overall restaurant food cost.
Read the Food Cost Guide →Menu & Profitability Guide
Explore menu pricing, design and profitability resources.
Explore Menu & Profitability →FAQ
Bakery Recipe Cost Worksheet FAQ
Is the recipe cost worksheet free?
Yes. The PDF is free to open, print and use without registration.
Does it include packaging cost?
Yes. Packaging cost is one of the suggested tracking points and the table supports Ingredient / packaging lines.
Does it include labor and overhead?
The source worksheet says to review labor, overhead and packaging separately. Direct ingredient and packaging cost alone is not a complete profitability calculation.
How is the suggested price calculated?
The worksheet lists the planning formula suggested price = portion cost ÷ target decimal.
OPTIONAL NEXT STEP
Need Help Putting This Into Practice?
Keep using this worksheet for free. If you want help improving the systems around it, RH Now can help café & bakery businesses with menu design, pricing presentation and printed menus.
The free PDF does not require a quote request, account or email signup.
RH Now free Café & Bakery resource • Reviewed October 2026. This is a planning worksheet, not accounting or financial advice.