# Recipe Cost Worksheet

Use `recipe-cost-worksheet.xlsx` to calculate the ingredient cost, total cost and cost per finished portion for one batch. It has space for **15 ingredients**. All sample names, quantities and USD prices are fictional; replace them with your own figures.

## Start with a copy

Keep the original file unchanged and save a separate copy for each recipe. Edit **amber input cells only**. Formula cells are not protected, so typing over them can break calculations. Do not insert rows or extend the ingredient table.

## Enter your batch

1. Choose **Cost currency in D4**: USD, EUR, GBP, CAD, AUD, NZD, JPY or KRW. All cost inputs must already be in that same currency. Changing the selection changes labels only; it does **not** convert any amounts. The worksheet cannot detect mixed currencies in your numbers.
2. Enter a recipe name and the number of **finished portions**. Portions must be a positive whole number.
3. For each ingredient, enter its name, **pack price**, **pack quantity**, **pack unit**, quantity **used in the batch**, and **recipe unit**. Enter numbers in the quantity cells and choose units separately.
4. Enter **labor, packaging and other costs for the entire batch**, in the selected currency. For labor, enter a total cost, not hours or an hourly rate. Include all packaging needed for the batch. Enter **0** when a cost does not apply; leaving it blank means it is missing.
5. Check each ingredient's input message, then read the totals at the top.

In the USD sample, flour bought as a **2 kg pack for USD 4**, with **500 g used**, costs **USD 1 for this batch**: 500 g is one quarter of 2,000 g.

With the unchanged sample and USD selected, total batch cost is **11.825 USD** and displayed cost per portion is **0.9854 USD** for 12 portions.

Changing the finished portion count changes **cost per portion only**. It does not change ingredient quantities or batch costs. To make a larger batch, update those inputs yourself.

## Units and input messages

Supported units are **g, kg, ml, L and each**. Convert only within a matching group: g/kg, ml/L, or each/each. Cups, tablespoons, ounces and pounds are unsupported. Weight cannot be converted to volume; ingredient density is not assumed.

If you see **n.a.**, check the input messages:

- Choose one of the supported currencies in D4. An empty or unsupported selection blocks the summary totals.
- Complete all six inputs in every ingredient row you use. Clear all six amber cells to leave a row unused.
- Use numeric values. Pack quantity must be greater than zero; pack price and used quantity may be zero, but cannot be negative.
- Choose supported, matching units.
- Include at least one valid ingredient, all three nonnegative batch costs, and a valid portion count.

Duplicate ingredient names remain separate rows and both contribute to the total. Calculations keep full precision; batch costs display three decimal places and cost per portion displays four, for every currency. Fractional currency units are retained for costing, including JPY and KRW; this is not payment rounding.

## Included scope

This original worksheet was created with Codex and contains **no macros**. It does not manage inventory, orders or a recipe database, convert currencies, calculate tax, or recommend selling prices.

Desktop Microsoft Excel operation has not been verified. Google Sheets compatibility is not yet confirmed. Check the sample calculations and input behavior in your intended app before relying on your results.