Eight Excel templates built for independent restaurant operators. Recipe costing, inventory control, labor scheduling, menu engineering — the spreadsheets your operation should have been running on from day one. Free. No email required.
A note from Adnan
"These templates are what every restaurant should be running on before they even think about software. We're releasing them free because the industry has a spreadsheet problem — not a technology problem. Fix the fundamentals first. Foresio handles the automation once the data is clean."
— Adnan Ezzi, CEO
Enter your ingredients, quantities, and supplier prices. The template calculates exact food cost per dish, gross margin percentage, and flags any item where your cost has pushed margin below your target. Update ingredient prices once a week and your entire menu reprices automatically.
Track what you actually spent on food each week versus what your recipe model predicted you'd spend. The gap — called "variance" — is your waste, theft, and portioning error combined. Most operators who run this for the first time discover they're losing 4–8% they didn't know about.
A structured weekly count sheet pre-organized by storage zone — walk-in, dry goods, bar, freezer. For each item: current count, par level, and auto-calculated reorder quantity. Color-coded alerts when stock falls below par. Takes 15 minutes to fill in and prevents stockouts completely.
A 7-day scheduling grid where you enter shifts for each staff member and immediately see the projected labor cost, labor cost percentage of forecasted revenue, and total hours per employee. Catches overtime before it happens. Includes a vacation/availability tab for each employee.
Enter sales volume and food cost for every menu item. The template automatically classifies each item into the classic four-quadrant matrix — Stars (keep, push, feature), Plowhorses (reprice or redesign), Puzzles (market harder), Dogs (remove or overhaul). Includes specific action recommendations for each quadrant.
A structured end-of-day form for recording total revenue by channel (dine-in, takeout, delivery), cash drawer count, credit card total, voids and comps, and net revenue after fees. Spots discrepancies between your POS total and your actual drawer. Monthly summary auto-populates from daily entries.
Log every invoice price for your key ingredients each week. The template tracks price trends over 12 weeks, flags items where the price has increased more than 5% in any rolling 4-week window, and compares your current supplier prices against publicly available USDA commodity benchmarks for common proteins, produce, and dairy.
A structured daily log for recording callouts, late arrivals, early departures, cover arrangements, customer incidents, and equipment issues. Creates a timestamped record that makes patterns visible — which employees are chronically late, which shifts consistently have issues, what time of week your equipment flags problems. Essential for HR conversations and insurance.
Every spreadsheet in this toolkit represents something Foresio's agents do automatically — tracking your food cost in real time, flagging margin drops the same day they happen, building your weekly schedule from demand data, monitoring supplier prices without manual entry.
Use the templates to understand your operation. Then let Foresio run it.