Food batch record
Record production and lot references. Adapt this starter to your operation and required records.
Free
Food businesses
Use a tool. Get the job done. Download your work.
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Tools
Catering portions and estimate
Estimate portions from guest count, portions per guest and your extra percent. Portions round up.
Free
Food yield and purchase quantity
Enter purchased and usable quantities in the same unit. Use your measured yield to estimate purchases for a desired usable quantity. It does not establish shelf life or food safety.
Free
Ingredient and allergen worksheet
Record ingredients, supplier evidence and your review of allergens and cross-contact. Use unknown when evidence is missing.
Free
Ingredient unit converter
Enter a conversion factor from your package, scale or verified reference. Factor means target units per source unit.
Free
Kitchen cleaning checklist
Organize your reviewed cleaning procedure. Supply your own products, method, frequency and verification notes. This does not specify sanitizing requirements. Replace starter tasks with your process.
Free
Kitchen prep sheet
List required and already available quantities using one unit per row. Negative requirements are rejected. No stock reservation or food-safety assessment.
Free
Menu engineering worksheet
Compare each item with your own contribution and sales-count thresholds for the same period. Categories are above/below your thresholds, not industry recommendations.
Free
Nutrition data preparation worksheet
Organize nutrient amounts from your own recipe analysis or lab report for review. Each row is a nutrient total for the entire batch; amount per serving is arithmetic only.
Free
Recipe batch scaler
Scale ingredient quantities by target yield divided by original yield. Original and target yield use the same unit. Ingredient units stay as entered.
Free
Recipe ingredient costing
Use the same unit for each ingredient quantity and its unit cost. Include expected purchasing loss in your entered unit costs. Labor and other batch costs are entered separately.
Free
Recipe, portion cost and menu pricing
Enter total recipe cost, saleable portions and your target food-cost percent. Enter an actual menu price to compare. Costs and target are yours; no recommended margin or tax rate is supplied.
Free
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