Commercial Kitchen SaaS Executive Spec Sheet

Commercial Kitchen Recipe Costing & Prep Spec Sheets

Calculate accurate food cost %, protect restaurant margins, and generate kitchen-ready station prep specs.

Line Cook Standard

Free Plan

$0 / unmetered

100% unmetered kitchen calculation with discreet footer watermark "Verified by Restaurant Chef Spec Free".

✓ Real-time Food Cost % & margin calculator
✓ Dynamic recipe ingredient costing & yield math
✓ Kitchen clipboard printable station prep spec
✓ 100% offline & stored locally on this device
✓ Discreet footer watermark: "Verified by Restaurant Chef Spec Free"

Commercial Kitchen Upgrade

Restaurant Chef Pro

$19/mo

Agency-grade kitchen operations, whitelabel hospitality branding, and multi-station scaling.

✓ Custom restaurant & hospitality group logo header
✓ Allergen cross-contact matrix & kitchen station safety
✓ Batch multiplier scaling (e.g. 2x, 5x, 10x banquet mode)
✓ Vendor price book CSV export for distributor purchasing
✓ Remove all watermarks for executive culinary presentations

Upgrade to Pro - $19/mo

⚡ Instant Kitchen Presets:

1. Recipe Spec & Food Cost Inputs

Service details & Station

Service date

Service period

Expected covers / Servings yield

Restaurant / Group Name

Station / Line Prep

On hand now & Ingredient Costing

$0.00

Live Food Cost % & Profit Margin Calculator

Target Food Cost %

18% (High Margin) 28% (Standard) 35% (Banquet)

Target price or food cost goal

Total Batch Cost $0.00

Portion Cost $0.00

Suggested Menu Price $0.00

Gross Margin $ $0.00 72% margin

Still to count

Use this for unknown inventory. Leave zero-count items in On hand now with a quantity of 0.

Ingredients needing count

FDA Big-9 Allergen Declaration

Toggle explicit allergens present in this recipe to generate kitchen safety cross-contact specs:

Constraints

Dietary notes and service constraints

No account needed. Your latest plan stays on this device.

Today's inputs

Generated from the current planner assumptions.

COMMERCIAL RECIPE SPEC & KITCHEN PREP CLIPBOARD

PRO FEATURE Custom Restaurant Logo: Upload restaurant PNG/JPG to brand kitchen clipboard

Banquet Batch Multiplier:

Today's recommended special

Pan-Roasted Salmon Trim Cakes

Option 1 generated from current inputs.

Yield Portions 28 covers

Prep Time 35 Mins Active

Holding / Shelf Life 3 Days (Hold ≤ 41°F)

Portion Food Cost Use entered target

Suggested Menu Price $24.00

Gross Margin $ $17.28 (72%)

Cost Breakdown & Portion Utilization

Ingredient	Pack Qty	Pack Cost	Yield %	Unit Cost	Effective Cost	Portion Used	Line Cost
Total Batch Cost:							$0.00

Kitchen Allergen Safety & Cross-Contact Matrix

Review the entered ingredient and dietary notes.

Station Prep Sequence

Portion the counted protein and bind with herbs.
Stage garnish, sauce, and pickup pans before service.
Fire to order and finish with acid at the pass.

Station Mise En Place / Use First

Reorder / Backup Prep

Refresh garnish after first 30 covers.
Hold one backup sauce batch for late service.

Missing counts before closeout

No unknown counts entered.

Service Pass Briefing

Server blurb: Today's special uses counted prep in a crisp, bright plate built for fast pickup.

Builds from counted stock and keeps prep inside a single station.

Chef de Cuisine / Expeditor Approval:

________________________________________________

Date & Time Verified:

________________________

Line Temp / HACCP Verification: [ ] PASS (≤ 41°F cold / ≥ 135°F hot)

Verified by Restaurant Chef Spec Free

Still to count

Specialized Calculators & Compliance Worksheets

How Do I Calculate Food Cost

Commercial Kitchen Recipe Costing

Restaurant Food Cost Percentage Formula

Culinary Portion Yield Calculator

Calculate Food Cost Percentage

Restaurant Food Cost Formula