R$ 100 BRL = 13,54 £ 04/11/2026

EGA CONSULTORIA

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

10 specialised Excel files. Capacity for 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 better-informed business decisions with greater accuracy and confidence.

In the hospitality industry, every ingredient counts, every minute of labour has a value, and every selling price must 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 hospitality business owners who want to organise their recipes more efficiently and gain a more accurate understanding of their product costs.

Available in Excel, this system combines 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. The system transforms culinary expertise into valuable information that helps you manage your business more professionally.

1. Ten specialised files to organise your hospitality business's product range

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

Each file initially accommodates 50 recipes. In the standard configuration, this means that up to 500 recipes can be managed in total.

Users can adapt the file structure to suit the characteristics, needs and size of their business.

The 10 included categories

01. Bar and Beverages

Organise specification sheets for drinks and bar preparations. Record ingredients, quantities and associated costs.

02. Starters and Appetisers

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

03. Mise en Bouche and Finger Food

Document small culinary creations, refined bites, tasting selections and preparations for events, bars and contemporary hospitality concepts.

04. Meat Dishes

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

05. Fish and Seafood

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

06. Vegetarian and Vegan Dishes

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

07. Soups, Cream Soups and Stocks

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

08. Desserts

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

09. Table Accompaniments and Complimentary Nibbles (Couvert)

Document products and preparations served as table accompaniments or as part of the couvert service. Keep track of the ingredients used and their associated costs.

10. Salads

Create specification sheets for salads and side dishes. Record ingredients, quantities and production costs systematically.

The result is a clear structure for managing the different categories of your hospitality offering, making it easier to find recipes, standardise documentation and carry out updates.

2. Initial capacity of 500 recipes — flexible and adaptable

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

This structure allows you to manage different menu categories separately, find preparations more quickly and document technical and financial information in an organised way.

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 calculation

Know exactly how much the ingredients in your recipes cost.

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

Each specification sheet accommodates 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 gives you a better understanding of the production cost structure of each preparation.

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

4. Selling price analysis and gross profit estimation

Understanding your production costs is an essential starting point for making informed decisions about selling prices.

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

You can also enter the intended selling price. The system automatically calculates the difference between that price and the calculated ingredient cost.

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

When determining the final selling price, you should also consider factors such as labour costs, energy, rent, taxes, commissions, market conditions and your business's positioning.

Use this information to assess prices, review recipes and make better-informed business decisions.

5. Standardising recipes and production processes

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

It must clearly specify 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 working procedures, preparation techniques and important operational steps.

This documentation makes it easier to transfer culinary knowledge, supports staff induction and training, and contributes to better-organised production processes.

The chef's knowledge is documented, making it 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 automatically adds both values together and displays the planned total time for each recipe.

This information helps you document workflows, compare preparations and plan kitchen activities more efficiently.

By gaining a clearer understanding of the work required and the time involved, you can organise production more systematically and identify areas for improvement more easily.

7. Charts for clearer performance analysis

Figures are important, but presenting them clearly is equally important.

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 view of the calculated reference values for the product's selling price.

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 further investigation.

8. Personalisation with your business details

Enter your business details, including business name, address, postcode, town or city, county or region, contact details, email address, social media accounts, website and company registration number or applicable tax identification number.

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

The aim is to integrate the specification sheets effectively into your business's day-to-day operations.

9. Developed for professionals who value accuracy

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

• Restaurant and bar owners and managers.

• Cooks, chefs and executive chefs.

• Kitchen production and hospitality operations managers.

• Professionals in the hotel and hospitality sectors.

• Entrepreneurs setting up a new hospitality business.

• Businesses looking to improve recipe documentation and cost control.

Whether you are organising a small menu or managing an extensive hospitality offering, you can adapt the files to suit your business's needs.

10. The benefits of professional recipe specification sheets

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

With EGA Consultoria's system, you can:

• Organise up to 500 recipes in the standard configuration.

• Classify recipes into 10 hospitality 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 costs are taken into account.

• Document preparation and production methods.

• Record and calculate production times.

• Use charts to support your analysis.

• Identify specification sheets using your business details.

• Adapt the files to your specific requirements.

EGA CONSULTORIA

Your recipes are at the heart of your business. Your figures help you manage it successfully.

Professional management begins 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 have a practical Excel tool to organise your hospitality offering, manage workflows more effectively 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. Understand your costs. Analyse your prices. Take your business management to a more professional level.

EGA Consultoria — Culinary expertise combined with precision in professional business management.