R$ 100 BRL = $ Aust 26,05  04/11/2026

EGA CONSULTORIA

Professional System for Recipe Production Sheets, Technical Recipe Documentation and Cost Management for Restaurants and Bars

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

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

In the hospitality 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 production sheets, technical recipe documentation and cost management. It has been developed for cooks, chefs, executive chefs, restaurant and bar managers, hotel managers and hospitality business owners who want to organise their recipes more effectively and gain a clearer understanding of their product costs.

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

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

1. Ten Specialised Files to Organise Your Food and Beverage Offering

The system includes 10 files containing technical recipe sheets, configured 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 standard system configuration.

The structure can be customised by the user, allowing the files to be adapted to the specific characteristics, requirements and size of each business.

The 10 Included Categories

01. Bar

Organise recipe sheets for beverages and bar preparations. Record ingredients, quantities and their associated costs.

02. Entrées and Starters

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

03. Mise en Bouche & Finger Food

Document small culinary creations, appetisers, tasting selections and food prepared for events, bars or contemporary hospitality concepts.

04. Meat Dishes

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

05. Fish & Seafood

Create technical recipe sheets for fish dishes, seafood and other specialities. Keep better track of the quantities used and ingredient costs.

06. Vegetarian & Vegan Dishes

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

07. Soups & Stocks

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

08. Desserts

Organise recipes for desserts, patisserie and other sweet creations, with structured technical and financial information.

09. Table Accompaniments (Couvert)

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

10. Salads

Create technical recipe sheets for salads and suitable accompaniments. Systematically record ingredients, quantities and production costs.

The result is a clear structure for managing different areas of your food and beverage offering, with easier searching, consistent documentation and straightforward updates.

2. Initial Capacity for 500 Recipes — Flexible and Customisable

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

This organisation allows you to manage food and beverage categories separately, find individual preparations more quickly, and document technical and financial information in a structured format.

The customisation options allow you to adapt the files to your menu, operational requirements 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 recipe 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 particularly high proportion of costs and better understand the production cost breakdown of each preparation.

Do not rely solely on experience or estimates. Work with documented figures and transparent 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 still 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. Standardising 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 recipe 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 staff induction and training, and contributes to better-organised 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 organise 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 visualisations make the information easier to understand and help you identify differences that may require closer analysis.

8. Personalisation with Your Business Details

Enter your business information, including business name, address, postcode, suburb or town, state or territory, contact details, email address, social media accounts, website and ABN or other applicable tax identification number.

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

The aim is to integrate the recipe sheets effectively into your business's daily operations.

9. Designed for Professionals Who Value Precision

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

• Restaurant and bar owners and managers.

• Cooks, chefs and executive chefs.

• Kitchen production and hospitality operations managers.

• Professionals working in hotels and the hospitality industry.

• Entrepreneurs establishing a new hospitality business.

• Businesses looking to improve recipe documentation and cost control.

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

10. The Benefits of Professional Technical Recipe Sheets

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

With the EGA Consultoria system, you can:

• Organise up to 500 recipes in the standard configuration.

• Separate recipes into 10 hospitality categories.

• Record up to 50 ingredients per recipe 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 recipe sheets with your business details.

• Customise the files to suit your individual requirements.

EGA CONSULTORIA

Your recipes are at the heart of your business. Your figures 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 production sheets, technical recipe documentation and cost management, you gain a practical Excel tool to organise your food and beverage offering, improve workflow management and make better-informed business decisions.

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

Organise your recipes. Know your costs. Analyse your prices. Take your business management to a more professional level.

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