Restaurant & Cloud Kitchen Toolkit
A restaurant owner closes every night with the same questions: how much did we sell in cash, UPI, card, Swiggy and Zomato, does the drawer match, what does each dish really cost us, what got thrown away, and who is on shift tomorrow. Most small restaurants and cloud kitchens answer them on scraps of paper or not at all.
This toolkit turns those nightly jobs into ready Excel workbooks: a sales register that splits takings by payment mode and checks the cash drawer, a recipe cost sheet that shows the food cost percent and margin of every dish, a kitchen stock and wastage register, a weekly staff roster that counts hours, and a printable hygiene checklist and temperature log. The online bill maker prints a GST restaurant bill or a kitchen order ticket (KOT) from a phone.
Made for: Restaurant and dhaba owners, cloud kitchens and home kitchens selling on Swiggy and Zomato, cafés, canteens, caterers, restaurant managers and head chefs.
What each one does
💵 Restaurant Daily Sales & Cash Register (Excel)
One row per day for the whole month. Type the day's takings under Cash, UPI, Card, Swiggy, Zomato and Other, the cash you paid out of the counter and the cash you banked. The register adds up the day, works out the average bill, tells you how much cash should be in the drawer, and shows the shortage or excess once you type the counted cash. The Month Summary splits sales by payment mode, estimates aggregator commission and the money still to arrive in the bank.
- Settings: restaurant name, month, opening cash float and a payment-mode table with an editable commission percent for Swiggy, Zomato, card or any other mode
- Daily Sales sheet: dates of the month fill in by themselves; number of bills, sales by six payment modes, total, average bill value
- Cash drawer check for every day: opening cash, cash paid out, cash deposited, expected cash, counted cash and short / excess (red when short)
🧮 Recipe Cost Sheet & Menu Pricing (Excel)
Know what every plate really costs. List your ingredients once with their purchase price and usable yield (what is left after peeling, cleaning or trimming). Write each recipe as a few lines of ingredient and quantity. The Menu Costing sheet then shows the cost per portion of every dish, its food cost percent at your menu price, the gross margin in rupees and the price you would need to hit your target food cost.
- Ingredients sheet: ingredient, purchase unit, price per unit, usable yield percent and the true cost per usable unit
- Recipes sheet: 600 ready lines; pick a dish and an ingredient, type the quantity, and the line cost fills in
- Menu Costing sheet: portions per recipe, extra cost per plate (gas, garnish, packaging), cost per portion, menu price, price with GST, food cost percent, margin and a suggested price at your target food cost
🥬 Kitchen Stock & Wastage Register (Excel)
Every rupee of food that is bought, used, eaten by staff or thrown away is written in one simple list. The workbook keeps the closing stock and value of every item, flags items that have fallen below the par level, compares the book stock with your physical count, and turns the wastage entries into a report by reason and by item for any period you choose.
- Items sheet: item, category, unit, storage (chiller, freezer, dry store), opening stock, par level and rate
- Entries sheet with 1,500 rows: date, item, type (purchase, issue to kitchen, wastage, staff meal, return to supplier), quantity, wastage reason and who recorded it; unit and value fill in
- Stock sheet: opening, purchased, issued, wasted, staff meals, returned, closing stock and value, a red "Order now" flag below par, and a physical count column with variance
🗓️ Restaurant Staff Shift Roster (Excel)
Plan the week for your kitchen and floor team on one page you can print and pin up. Set up your shifts once (morning, evening, general, split, closing) with their times and breaks, list your staff with their roles, and fill the week with shift codes from a drop-down. The roster counts each person's hours, warns when someone has no weekly off or is over their hour limit, and shows how many people are on duty in each shift and each role every day.
- Shifts sheet: code, name, start and end time, an optional second part for split shifts, unpaid break and paid hours worked out automatically, including shifts that end after midnight
- Staff sheet: name, role (chef, cook, helper, steward, captain, cashier, dishwasher, delivery rider, manager), phone and weekly hour limit
- Roster sheet for a week: dates fill in from the week start, shift code drop-down for every person and day, hours, days worked, weekly offs and a check column
🧼 Kitchen Hygiene Checklist & Temperature Log (Word)
Two printable sheets for the kitchen wall. The hygiene checklist lists the daily opening, service and closing checks a well-run kitchen does, with a tick box for every day of the week, plus weekly and monthly checks and a corrective-action box. The temperature log records fridge, freezer, cooking and hot-holding temperatures twice a day for a month. Both follow common good hygiene practices that FSSAI expects from food businesses, written in plain English.
- Daily checklist with Monday to Sunday columns: personal hygiene, raw material receiving, storage, cooking, service and closing clean-down
- Weekly and monthly checks: deep cleaning, pest control visits, exhaust and grease trap, water tank, medical fitness of food handlers, trained supervisor, licence display
- Corrective action table: what was wrong, what was done, by whom
⚡ Online Restaurant Bill & KOT Maker
Make a clean restaurant bill or kitchen order ticket from a phone or computer. Type the table, the dishes and quantities; switch to KOT to print the order for the kitchen without prices, then switch back to Bill to total it with discount, an optional service charge, packing charges and GST split into CGST and SGST. The FSSAI licence number prints on the bill. Your restaurant details stay saved on this device; nothing is uploaded.
- Bill or KOT (kitchen order ticket) from the same order
- Dine-in, takeaway or delivery, table number, covers and steward name
- GST at 5 percent (most restaurants), 18 percent (restaurants in hotels charging above ₹7,500 a night for a room) or no GST for composition and unregistered businesses
Good to know
- Every template is free and contains no macros, so it opens without security warnings.
- Yellow cells are for typing; grey cells calculate by themselves and are protected against accidental overwriting (Review › Unprotect Sheet, no password).
- Online tools keep your details only in this browser on this device. Nothing is uploaded.
- Tax rates and statutory limits mentioned in these files are a help, not advice: check the current rules before relying on them.