Recipe Costing Sheet
Work out what a dish actually costs to make as you make it, including the trimmings, so a price is set from a figure rather than a feeling.
KC-01 1 page
Kitchen and catering · KC-05
Kitchen Wastage Sheet
A free printable wastage record — item, quantity, reason, cost, whether it was preventable and what would have prevented it.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Record what gets thrown away and why, which is usually the fastest way to find where a kitchen's margin is going.
Who it is for
Cafés, restaurants, pubs, bakeries, caterers and food retailers.
How to use it
- Keep the sheet by the bin and fill it in there.
- Record the reason honestly — over-production is the most common and the least written.
- Put a cost against each line, even a rough one.
- Mark whether it was preventable, and what would have prevented it.
- Total it weekly and read the biggest cause out loud to the team.
What is on the sheet
The layout is fixed at a size that fits both A4 and US Letter, so the A4 and Letter files are visually identical and print at full size on either. Rows are set at a height that an adult can actually write a date and a few words into with a pen — most printable tables are built in a word processor and never tested with one.
Related sheets
Stock Take Sheet
Count stock area by area and see the variance beside the count, so a stock take produces a number you can act on rather than a vague reassurance.
WT-07 1 page
Batch Production Record
Record the batch codes going in and the destinations going out, so a recall or a complaint can be traced to one day's production rather than all of it.
KC-02 1 page
One new sheet, most weeks
We are building this library out steadily. Leave an address and we will send the new sheets as they are finished — nothing else, and no more than one email a week.
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