I have to echo what Pete said.
Excel is easy and completely customizable.
And yes, you can link different pages and baseline data.
Update your baseline ingredients, and everything that ingredient is in changes automatically, you just have to know how to do it.
I also suggest grams rather than ounces, if possible.
What I really like about using excell, is you can program the file so that it gives you your true RTN's per plate (Return to net), which is far more important than food cost. I find many people are so concerned with food cost as a percentage, that they're tripping over dollars to save dimes.
Would you rather put $10 in the bank every time you sell a plate, or be more concerned that your food cost exceeds 33%?
Cat Man |