Understand your costs
Bring your kitchen numbers into focus. Chef Pack spreadsheets help you track waste, cost recipes, compare menu prices and keep an eye on stock and purchasing.
For chefs, managers & owners
The Growth
Kitchen.
A community for hospitality people to share knowledge, talk food costs and grow together. Exchange recipes, discuss everyday challenges and use practical spreadsheets to understand what goes into every plate — and what it really costs.
Waste LogRecipe CostMenu Food CostInventoryPurchasingYield CalculatorFood Cost ShiftRecipesDiscussionsWaste LogRecipe CostMenu Food CostInventoryPurchasingYield CalculatorFood Cost ShiftRecipesDiscussions
Community, knowledge & practical tools
Good food. Clear costs. Shared experience.
Hospitality is about people as much as numbers. The Growth Kitchen brings both together: a space for recipes and honest discussions, alongside tools that make kitchen costs easier to understand.
Share your knowledge
A place to exchange recipes, ingredient ideas and prep methods. Talk about portions, yields and the details that connect a great dish with a workable food cost.
Connect with the trade
Open a conversation about suppliers, menu decisions, waste or everyday kitchen challenges. Share your experience and learn how other hospitality people approach theirs.
The Chef Pack — Executive Kitchen Toolkit
7 tools. One workbook.
Each sheet comes with sample rows and 20 ready rows. Type in your numbers — totals, costs and percentages update on their own.
Ticket#01
Waste Log
Log every bin. Waste value calculates itself from quantity × unit cost.
Ticket#02
Recipe Cost
Cost each ingredient with usable yield, then get batch cost and cost per portion.
Ticket#03
Menu Food Cost
Food cost %, gross profit and the price you should be charging, per dish.
Ticket#04
Inventory
Opening + received − used − waste. See expected stock and variance instantly.
Ticket#05
Purchasing
Track suppliers, orders, deliveries and order value in one sheet.
Ticket#06
Yield Calculator
Purchased vs usable weight gives true yield % and cost per usable unit.
Ticket#07
Food Cost Shift
Compare theoretical vs actual food cost week by week and spot the gap.
Plus a start-here guide
Clear instructions on units, currency and how every calculation works.
Sneak peek
See what's inside.
Real sample rows from the Chef Pack. Shaded columns are worked out for you.
Chef Pack / Waste LogSample data
| Date | Ingredient | Qty | Unit | Cost / unit | Waste value | Reason |
|---|---|---|---|---|---|---|
| 2026-11-09 | Salmon | 2 | lb | $12.50 | $25.00 | Trim spoilage |
| 2026-11-09 | Tomatoes | 3 | lb | $2.20 | $6.60 | Overproduction |
Free tool — try it now
What does your plate cost?
Add what you pay for each ingredient and how much goes into the dish. We'll work out the cost per serving and the menu price that hits your target food cost.
Recipe / Ingredients
IngredientPack pricePack sizeUsed per recipeCost
- $4.32
- $0.60
- $0.13
- $0.25
Quick estimate for one dish. The Chef Pack Recipe Cost and Menu Food Cost sheets handle yields, waste and your full menu — and the community can help you sense-check the numbers.
Who it's for
For people across hospitality.
Whether you're learning the trade, leading a team or running your own business, bring your questions, recipes and experience to the conversation.
- Head chefs
- Sous chefs
- Kitchen managers
- Restaurant owners
- Caterers
- Culinary students
Share. Learn.
Grow together.
Recipes, real conversations and a clearer understanding of your food costs. Find your place in The Growth Kitchen.