R$ 100 BRL = $ Can 25,44  04/11/2026

EGA CONSULTORIA

Professional System for Recipe Specification Sheets, Culinary Production and Cost Management for Restaurants and Bars

10 specialized Excel files. Up to 500 recipes. A more professional way to organize and manage your kitchen production.

Turn your recipes into effective management tools. Control your costs, standardize your production processes, and make better-informed business decisions with greater accuracy and confidence.

In the food service industry, every ingredient counts, every minute of labour has value, and every selling price should be carefully calculated.

EGA Consultoria presents a professional system for recipe specification sheets, culinary production and cost management. It has been developed for cooks, chefs, executive chefs, restaurant and bar managers, hotel managers, and food service business owners who want to organize their recipes more effectively and gain a more accurate understanding of their product costs.

Available in Excel, this system brings together practical tools for documenting recipes, calculating production costs, recording preparation methods, analyzing selling prices, and managing essential information for kitchen production.

It is about more than simply organizing recipes: culinary expertise is transformed into valuable information that helps you manage your business more professionally.

1. Ten Specialized Files to Organize Your Food Service Offering

The system includes 10 files containing recipe specification sheets designed for different product categories and culinary preparations.

Each file has an initial capacity of 50 recipes, providing a total of up to 500 recipes in the system’s standard configuration.

The structure can be customized by the user, allowing the files to be adapted to the characteristics, needs, and size of each establishment.

The 10 Included Categories

01. Bar

Organize specification sheets for beverages and bar preparations. Record ingredients, quantities, and their associated costs.

02. Appetizers

Structure your recipes for hot and cold appetizers, with clear information about ingredients, preparation methods, and production costs.

03. Mise en Bouche & Finger Foods

Document small culinary creations, hors d’oeuvres, tasting selections, and preparations intended for events, bars, or contemporary food service concepts.

04. Meat Dishes

Organize your meat recipes and related preparations. Record ingredients, quantities, preparation times, and associated costs.

05. Fish & Seafood

Create specification sheets for fish dishes, seafood, and other specialties. Keep better track of the quantities used and ingredient costs.

06. Vegetarian & Vegan Dishes

Document your vegetarian and vegan creations, organize your recipes clearly, and record the production costs of each preparation.

07. Soups & Broths

Record the composition, ingredients, quantities, and preparation steps for soups, cream soups, stocks, and broths.

08. Desserts

Organize recipes for desserts, pastry items, and other sweet creations, with structured technical and financial information.

09. Table Accompaniments (Couvert)

Document products and preparations served as table accompaniments or couvert, keeping track of the ingredients used and their costs.

10. Salads

Create specification sheets for salads and their accompaniments. Systematically record ingredients, quantities, and production costs.

The result is an organized structure for managing the different categories of your food service offering, with easier searching, standardized documentation, and straightforward updates.

2. Initial Capacity of 500 Recipes — Flexible and Customizable

With 50 recipe entries in each of the 10 files, you have an initial total capacity of up to 500 recipes.

This organization allows you to manage different menu categories separately, find individual preparations more quickly, and document technical and financial information in a structured format.

The customization options allow you to adapt the files to your menu, operational needs, and the ongoing development of your business.

3. Automatic Production Cost Calculations

Know exactly how much the ingredients in your recipes cost.

Enter the required ingredient quantities and purchase prices. The Excel spreadsheet automatically performs the relevant calculations and determines the total ingredient cost of each recipe.

Each specification sheet allows you to record up to 50 ingredients, including reference codes, descriptions, units of measurement, quantities, and prices.

This feature helps you identify ingredients that account for a significant proportion of your costs and better understand the production cost breakdown of each preparation.

Do not rely solely on experience or estimates. Work with documented figures and verifiable calculations.

4. Selling Price Analysis and Gross Profit

Knowing your production costs is an essential starting point for making informed selling price decisions.

The system displays reference values equivalent to two, three, and four times the total recipe cost, allowing you to compare different pricing approaches.

You can also enter your intended selling price and automatically calculate the difference between that price and the calculated ingredient costs.

This provides an estimate of the gross profit per product before other operating expenses are taken into account.

The final pricing decision should also consider factors such as labour costs, energy, rent, taxes, commissions, market conditions, and the positioning of your business.

Gain more information to assess prices, review recipes, and make better-informed business decisions.

5. Standardizing Recipes and Production Processes

A professional recipe should contain more than just a list of ingredients.

It should clearly document which ingredients are used, the quantities required, how the preparation is carried out, and which steps are necessary to achieve consistent results.

Each specification sheet includes a section for documenting preparation and production methods, with space for up to 75 lines of instructions.

Use this section to record workflows, preparation techniques, and important procedural steps.

This documentation makes it easier to share culinary expertise, supports employee onboarding and training, and contributes to better-organized production processes.

The chef’s knowledge is documented and made more accessible to the entire team.

6. Recording Preparation and Cooking Times

Time is also an important element of production management.

Record preparation time and cooking or processing time separately. The system adds these values together and displays the planned total time for each recipe.

This information helps you document workflows, compare preparations, and plan kitchen operations more effectively.

By understanding the required tasks and timings in greater detail, you can organize production more systematically and identify potential improvements more easily.

7. Charts for Clearer Performance Analysis

Numbers matter — but presenting them clearly matters just as much.

The system includes three charts to support the visual analysis of your recorded data:

Ingredient Prices: A visual representation of the prices of the ingredients used in each recipe.

Price Comparison: A comparative display of the calculated selling price reference values for the relevant product.

Production Times: A visual representation of the recorded preparation and cooking times.

These visualizations make the information easier to understand and help you identify differences that may require closer analysis.

8. Personalization with Your Business Information

Enter your business information, including business name, address, postal code, city, province or territory, contact details, email address, social media accounts, website, and business or applicable tax identification number.

The saved information can be used to identify your specification sheets and contribute to consistent, professional-looking documentation.

The goal is to integrate the specification sheets effectively into your business’s daily operations.

9. Designed for Professionals Who Value Precision

The system has been developed for a range of food service professionals and business requirements, including:

• Restaurant and bar owners and managers.

• Cooks, chefs, and executive chefs.

• Kitchen production and food service operations managers.

• Professionals working in the hotel and hospitality industry.

• Entrepreneurs establishing a new food service business.

• Businesses looking to improve recipe documentation and cost control.

Whether you are organizing a small menu or managing an extensive food service offering, you can adapt the files to suit your business requirements.

10. The Benefits of Professional Recipe Specification Sheets

Structured recipe documentation gives you a clearer information base for organizing production and analyzing the financial performance of your products.

With the EGA Consultoria system, you can:

• Organize up to 500 recipes in the standard configuration.

• Separate recipes into 10 food service categories.

• Record up to 50 ingredients per specification sheet.

• Calculate ingredient costs automatically.

• Compare reference values to support selling price decisions.

• Estimate gross profit before other expenses are taken into account.

• Document preparation and production methods.

• Record and calculate production times.

• Use charts to support your analysis.

• Identify specification sheets with your business information.

• Customize the files to suit your specific requirements.

EGA CONSULTORIA

Your recipes are at the heart of your business. Your numbers help you run it successfully.

Professional management starts with structured information, documented recipes, and a clear understanding of production costs.

With EGA Consultoria’s professional system for recipe specification sheets, culinary production, and cost management, you gain a practical Excel tool to organize your food service offering, improve workflow management, and make better-informed business decisions.

10 specialized files. Up to 500 recipes. One tool for more precise management of your kitchen and bar.

Organize your recipes. Know your costs. Analyze your prices. Take your business management to a more professional level.

EGA Consultoria — culinary expertise combined with professional business management precision.