The PrepSheet team
PrepSheet is built and run by a small team led by a working UK chef. The guides, costings and calculators come out of real kitchens: banqueting halls, Rosette-rated restaurants, ski chalets and more agency shifts than we can count.
What we write here
The guides, costed dishes, yield pages and calculators on PrepSheet: food cost, gross profit, menu pricing, VAT, stock takes and the rest of the paperwork side of a UK kitchen, plus the write-ups of the spreadsheets in the shop. Prices are dated and sourced on every costed page. The numbers are meant to be checked: if one looks wrong, tell us and it gets corrected.
Start here
- Food cost & GP calculator: cost per portion and GP from your own prices.
- Recipe cost calculator and menu price calculator.
- UK food cost & GP benchmarks: what the survey data actually says.
- Costed UK dishes and the ingredient yield chart.
- Every guide, newest first.
Recent guides
- How to Read a Weekly GP Report as a Head Chef
- How VAT Works on Takeaway Food in the UK (Hot, Cold and Delivered)
- How to Calculate Wet GP on Beer, Wine and Spirits (UK)
- How to Price a Takeaway Menu in the UK So Every Dish Still Makes a Profit
- How to Calculate Prime Cost for a UK Restaurant
- Allergen Matrix UK: the 14 Allergens and PPDS Labelling
- How to Do a Pre-Service Line Check in a Restaurant Kitchen (Step-by-Step)
- How to Calculate Labour Cost Per Dish (And Decide If a Menu Item Is Worth Keeping)
From the same kitchen
The Pass, a free newsletter on restaurant cooking technique for home cooks, and the @offthepass YouTube channel.