Free restaurant resources
Bakery costing spreadsheet
Price a repeat batch with ingredients, labor, packaging, and allocated overhead. This Excel workbook has a completed cookie example and a blank Your batch sheet. You can download it without an account.
Download the bakery spreadsheet (.xlsx)Use the number of units you can sell
- Enter each ingredient quantity and price per matching unit in the yellow cells. The sheet has 20 ingredient rows.
- Enter planned units and saleable units after rejects. Saleable units drive cost per unit; planned units are a reference.
- Enter labor minutes and hourly rate. Overhead is a percentage of ingredient cost plus labor. Enter packaging cost per saleable unit.
- Set a target contribution percentage for the suggested price. Enter your chosen selling price to see ingredient food cost percentage and markup on total included cost.
Enter zero for a cost you choose to exclude. Empty cost inputs leave dependent totals blank. Saleable yield and chosen selling price must be positive. The target percentage must be below 100%.
Worked example: 24 cookies baked, 22 sold
The example uses synthetic USD prices, checked October 9, 2026: flour $2.40, sugar $1.20, butter $4.00, and eggs $0.90. Two cookies are rejected.
| Included cost | USD |
|---|---|
| Ingredients | $8.50 |
| Labor: 60 minutes at $25/hour | $25.00 |
| Overhead: 20% of ingredients plus labor | $6.70 |
| Packaging: 22 saleable cookies at $0.15 | $3.30 |
| Total batch cost | $43.50 |
Cost per saleable cookie = $43.50 ÷ 22 = $1.98. For a 35% contribution target, suggested price = ($43.50 ÷ 22) ÷ (1 − 35%) = $3.04 before rounding your actual price.
At a chosen price of $3.25, batch sales are $71.50. Contribution after the included costs is $28.00 per batch, or $1.27 per cookie. Ingredient food cost is 11.89%. Markup on included cost is 64.37%; contribution as a share of sales is 39.16%. The sheet uses full precision for these calculations.
Contribution is sales minus the costs you included. It is not net profit. Check whether the overhead allocation covers your rent, utilities, equipment, and other costs. Taxes and any omitted costs still need separate treatment.
Compare the result with the calculator
In the bakery pricing calculator, enter $8.50 ingredients, 24 planned units, 22 actual units, 60 labor minutes, $25/hour, 20% overhead, $0.15 packaging, and 35% target margin. It returns the same $1.98 cost and $3.04 suggested price. Its food cost percentage uses that suggested price; the spreadsheet also lets you enter a different chosen price.
Use the recipe costing template when you need pack prices and ingredient trim yield. See DishCost recipe costing software for saved recipes and supplier price updates.
Try the public recipe demo