Pizza Cost Calculation
Pizza Cost Calculation
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.
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.
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.
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”.
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.