Food cost creep
Ingredient prices shift weekly. Without a tracker, a 2% food cost jump hides until the P&L lands — weeks too late.
The problem
Most operators know their numbers are off — they just don't have the sheets to prove it
Pour cost blind spots
Free-pouring, untracked comps, and draft waste add up to thousands per month. Most bars don't measure until it hurts.
Gut-feel scheduling
Building the schedule from last week instead of projected sales means you're overstaffed on slow nights and short on busy ones.
What's inside
Six templates that cover the numbers that matter
Each template is a CSV file that opens in Google Sheets, Excel, Numbers, or any spreadsheet app. Pre-built formulas, industry benchmarks, and clear instructions included.
01
Weekly Food Cost Tracker
Track beginning/ending inventory, purchases, and food sales weekly. Auto-calculates food cost % with built-in benchmarks for fine dining, casual, fast casual, and bar food.
Pairs with Food Cost Calculator02
Pour Cost Tracker
Log every drink category — bottle cost, pour size, menu price — and compare actual vs. target pour cost. Includes a shrinkage investigation checklist when numbers run hot.
Pairs with Pour Cost Calculator03
Labor Cost Planner
Schedule every role across seven days with hourly rates. Instant labor cost % against projected revenue. Benchmarks for full-service, fast casual, bar, and cafe formats.
Pairs with Labor Cost Calculator04
Menu Pricing Worksheet
Itemize every ingredient for a dish, calculate plate cost, and set the right menu price based on your target food cost %. Includes margin analysis and quick-reference multipliers.
Pairs with Menu Engineering Calculator05
Daily Sales & Profit Log
Track food sales, bar sales, costs, covers, and average check — every day. Auto-calculates food cost %, labor cost %, prime cost %, and profit margin with weekly rollups.
Pairs with Profit Margin Calculator06
Profit Leak Checklist
31-item audit across food cost, pour cost, labor, revenue, and operations. Score each item 1–5 to surface your biggest profit leaks and build an action plan.
Pairs with Break-Even CalculatorHow to use it
Calculate, track, repeat
1
Use the calculators
Run your numbers through our free hospitality calculators to set targets for food cost, pour cost, labor, and margins.
2
Track with the templates
Download the pack, open in your spreadsheet app, and start logging actuals against those targets every week.
3
Find and fix the leaks
When actuals drift from targets, you see it in days instead of months. Use the checklist to diagnose and fix.
Hospitality Profit Pack
Download all 6 templates — free, no email required
CSV files that work in Google Sheets, Excel, Numbers, or LibreOffice. Open, customize, start tracking.
Weekly Food Cost Tracker
CSV — inventory, purchases, food cost %
Pour Cost Tracker
CSV — drink categories, shrinkage check
Labor Cost Planner
CSV — weekly schedule, labor cost %
Menu Pricing Worksheet
CSV — plate cost, ideal menu price
Daily Sales & Profit Log
CSV — daily P&L, prime cost, avg check
Profit Leak Checklist
CSV — 31-item audit, scoring guide
Got the templates? Now get the expert eye.
Book a free 15-minute profit audit using your actual numbers
Fill in the templates, then bring them to a call with an operator who's diagnosed margin leaks across hundreds of venues. We'll tell you what to fix first — no pitch, no obligation, just the math.
✓ No cost, no obligation
✓ Operator-led, not a sales call
✓ Actionable takeaways guaranteed
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Use these with the pack
Hospitality calculators that pair with these templates
Run your numbers live, then log the results in the spreadsheets.