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Pizza Cost Calculation

The document outlines the creation of a comprehensive Excel calculator for a pizza business, including features for tracking pizza sizes, ingredient costs, selling prices, profit margins, add-ons, and inventory management. It emphasizes the use of formulas for automatic calculations and alerts for low stock levels, ensuring efficient operations. The layout is designed for clarity and ease of use, with structured sheets and color-coded input cells for user convenience.

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0% found this document useful (0 votes)
60 views3 pages

Pizza Cost Calculation

The document outlines the creation of a comprehensive Excel calculator for a pizza business, including features for tracking pizza sizes, ingredient costs, selling prices, profit margins, add-ons, and inventory management. It emphasizes the use of formulas for automatic calculations and alerts for low stock levels, ensuring efficient operations. The layout is designed for clarity and ease of use, with structured sheets and color-coded input cells for user convenience.

Uploaded by

befolksy.0410
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

Perfect!

I’ll create a comprehensive Excel calculator including:

 All pizza sizes: Mini (5"), Regular (7"), Medium (9"), and Large (12")
 Vegetarian and non-vegetarian pizza varieties
 Ingredient-level cost tracking
 Selling price and profit margin auto-calculation
 Add-on items and combo pricing
 Inventory management with reorder alerts

I’ll get started and let you know as soon as your Excel calculator is ready.

Pizza Business Excel Calculator


Design the spreadsheet with clear sections (or sheets) for pizza sizes, recipes, costs, and
inventory. List each pizza size (Mini 5″, Regular 7″, Medium 9″, Large 12″) and its
ingredient quantities so costs scale by area. For example, set columns for dough (flour),
cheese, sauce, and toppings per pizza; use formulas to multiply ingredient needs by the
number of pizzas. Include a dropdown or lookup for Pizza Variety (e.g. Margherita,
Farmhouse, Veggie Delight, Paneer Tikka, Chicken Sausage, BBQ Chicken) so that different
toppings are added per recipe. Each variety adds specific ingredients (e.g. paneer or chicken).
The sheet can use IF/VLOOKUP formulas to add the right toppings cost per pizza type.

Ingredient-Level Cost Tracking


Maintain a table of all ingredient costs and usage. Use wholesale (bulk) prices in INR for
accuracy. For each cost category, calculate per-pizza cost by multiplying unit cost by quantity
used. For example:

 Flour (Dough) – all-purpose maida runs roughly ₹30–40 per kg (₹1050–1800 per
50 kg sack). At ~250g dough for a large pizza, cost ≈₹7–10.
 Cheese (Mozzarella) – about ₹374–436 per kg. If ~100–150g per pizza, cost ≈₹40–
65.
 Sauce (Tomato) – common pizza sauces are ~₹85–130 per kg (e.g. Kagome
~₹127/kg, Getmor ~₹85/kg). At 50g sauce, cost ≈₹4–6.
 Toppings – vegetable toppings (onion, capsicum) cost only a few rupees per pizza.
Paneer (for Paneer Tikka) is ~₹250–330/kg. Chicken sausage (for meat pizzas) is
~₹225–240/kg. (So 100g paneer ≈₹25–33; 50g sausage ≈₹11–12.)
 Oil/Butter – use ~₹130 per litre for refined sunflower oil. A 5ml drizzle (~1 tsp)
costs only a few cents (₹0.65). Ghee/olive oil would be higher, so include whatever
you use.
 Packaging (Pizza Boxes) – large pizza boxes cost only ₹4–6 each in bulk (smaller
boxes cost ~₹4 for 7″, ~₹5.5 for 9″). Add this as a per-pizza fixed cost.
 Optional Cheese-Burst – treat this as an extra cheese topping. If a cheese-burst
option uses, say, 50g extra mozzarella, add that to the pizza’s cheese cost (50g × ₹/g).

Each ingredient’s wholesale unit price should be an input cell you can update easily
(highlight these cells). Use consistent units (e.g. INR/kg or INR/L) and compute per-pizza
cost = (unit price × quantity per pizza). Sum all ingredient costs to get the Total Cost Per
Pizza.

Selling Price and Profit Margin


Include fields for Selling Price of each pizza type. Use formulas to compute profit and
margin. For each pizza, set Profit = Selling Price – Total Cost. Then calculate Margin (%)
= (Profit / Selling Price) × 100. (Indeed’s formula: Profit margin = (net income / net sales)
× 100.) For clarity, format profit cells as currency (₹) and margins as percentage.

Whenever an owner updates the selling price or ingredient costs, the spreadsheet
automatically recalculates profit and margin. For example, if a Large BBQ Chicken pizza
sells for ₹500 and cost ₹250, profit is ₹250 and margin = 50%. You may also include
optional overhead allocation (e.g. labor or electricity per pizza) if needed, but at minimum
track variable costs.

Add-Ons and Combo Pricing


Provide sections for popular add-ons. For example:

 Extra Cheese: Allow selecting an extra-cheese option (e.g. “+ Extra Cheese”),


adding a set amount (e.g. +50g mozzarella) and its cost (₹).
 Cold Drinks: Include lines for beverages (e.g. Coke, Sprite 500ml) with purchase
cost (₹X per bottle) and sell price (₹Y). Let users input drink price and cost.
 Combo Deals: Allow defining combos (e.g. pizza + drink) at a special price. For
combos, you could have a checkbox or drop-down: when checked, calculate Combo
Price = Pizza Price + Drink Price – Discount, and recompute profit on combo.

Use Excel’s data validation or checkboxes to handle these options easily. For example, a
dropdown in an order form that lists available combos, and a lookup table of combo prices,
can automatically apply the discounted rate. (If no automated logic, simply let the owner
enter a combo price manually and include those revenues in a summary sheet.)

Inventory Management
Maintain an Inventory Log of all ingredients to track stock levels and reorder needs. List
each item (flour, cheese, sauce, vegetables, meats, oil, boxes, etc.) with columns for Current
Stock, Unit (kg, L, pcs), Reorder Level, and Supplier/Vendor. You can include fields for
Purchase Date and Expiry/Use-By Date if helpful. For example, see a sample restaurant
inventory template: it organizes items by location/vendor and lets you set min/max quantities.
In your sheet, use a formula or conditional formatting so that if Current Stock ≤ Reorder
Level, the cell highlights or displays “Reorder”. This flag alerts you when stock is low.
(Smartsheet’s example inventory automatically computes how much to reorder when current
stock is entered.) Also record vendor contact info to reorder quickly.

The image above (a generic Food Inventory Template) illustrates a possible layout. After
inputting current and maximum stock levels, Excel can auto-calculate needed reorder
quantities. Adapt this for pizza ingredients: e.g. tracking kilograms of dough, cartons of
sauce, blocks of cheese, and even pizza boxes. With each entry of usage (e.g. daily sales), the
sheet can deduct from current stock. This ensures you never run out of key ingredients (like
mozzarella or pizza bases). See Smartsheet’s template: once stock and par levels are set, it
“calculates how many of each item you need to reorder”.

Layout & Usability


 Structured Sheets: Organize the workbook into clear sections or tabs: one for
Costing (ingredient prices and per-pizza costs), one for Menu (pizza types/sizes and
selling prices), one for Add-ons/Combos, and one for Inventory. Use table formatting
(Insert → Table) so formulas auto-fill.
 Input Cells: Color-code or outline all user-input cells (wholesale prices, selling
prices, quantities). Protect or lock the formula cells to prevent accidental edits. For
example, use a light fill on cells where the owner enters prices.
 Formulas & Lookups: Use cell references so that changing any input auto-updates
totals. For variety-specific recipes, you might use VLOOKUP or INDEX/MATCH:
have one table listing each pizza name with ingredient amounts, and your costing
sheet pulls those amounts. For number-of-pizzas scaling, simply multiply per-pizza
ingredient by a “Quantity” input.
 Conditional Alerts: Apply conditional formatting for low inventory (e.g. color the
stock cell red if below threshold). You can also use Excel’s IF formula in an “Order”
column: e.g. =IF(CurrentStock<=ReorderLevel, "Order Now", "").
 Clarity: Label columns clearly (Size, Ingredient, Qty/unit, Cost/unit, Total Cost,
etc.). Format currency cells with ₹ and set margins as % with one decimal. Keep all
formulas consistent in each row/column.
 Documentation: Include notes or headings explaining each section. A short
“Instructions” box at the top can remind users which cells to update daily.

By building in these features, the Excel file will be easy to update for daily operations.
Owners can quickly change any unit price or quantity, and all pizza costs, profits, and
inventory flags will recalc automatically. This comprehensive calculator ensures cost-per-
pizza (by size and variety), add-on pricing, and stock levels are all transparent and
manageable.

Sources: Cost examples and template features are based on restaurant/food costing
guidelines and sample ingredient prices in India. The inventory approach follows free Excel
templates for tracking stock and reordering.

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