About Technical Sheets Creator
Built in the Industry. Built for the Industry.
Technical Sheets Creator was born from a simple frustration: the tools that hospitality professionals actually needed didn't exist in a form that worked for them.
Spreadsheets broke. Excel files got corrupted. Recipe costing templates from the internet were built for accountants, not chefs. And every time a supplier changed a price, someone had to manually recalculate an entire menu from scratch.
We built Technical Sheets Creator to fix that — a purpose-built web tool for restaurants, bars, cafés, gastrobars, catering operations, and every other format of professional food service that needed a better way to cost recipes, standardize dishes, and price menus with confidence.
What We Do
Technical Sheets Creator is a free online tool that lets hospitality professionals:
- Build an ingredient database with real supplier prices that updates every recipe instantly when costs change
- Create professional technical sheets for every dish and drink on the menu — with exact quantities, yield percentages, allergen declarations, and cost per portion
- Calculate food cost percentage in real time and get suggested selling prices at your target margin, both ex-VAT and inc-VAT
- Export clean PDF technical sheets for kitchen use, staff training, and compliance documentation
- Work in three languages — English, Spanish, and Portuguese — because the HORECA industry is global
The tool is free to start with no credit card required. A Pro plan is available for operators who need cloud save, advanced features, and unlimited recipes.
Our Editorial Standards
Every article, guide, and resource published on Technical Sheets Creator is produced to a consistent standard. We don't publish content to fill a calendar — we publish it because it answers a real question that hospitality professionals search for, and because we can add something genuinely useful beyond what already exists.
How we research and write
Industry-grounded benchmarks
Every percentage, benchmark, and financial target we publish is cross-referenced against industry data from hospitality associations, operator P&L structures, and established HORECA cost frameworks. We don't invent numbers — we verify them against real operational contexts.
Tested against real kitchen logic
Before publishing any guide on recipe costing, menu pricing, or food cost control, we ask: does this actually work in a real kitchen, with real supplier relationships, and real service pressures? If the advice only works on paper, we don't publish it.
Written for operators, not algorithms
Our content is written to be genuinely useful to a restaurant owner, head chef, or bar manager making real decisions — not to rank for a keyword and deliver nothing of value. The two goals are not mutually exclusive, but usefulness always comes first.
Updated when the industry changes
Food cost benchmarks shift. VAT rates change. New operational models emerge. We review and update our published guides whenever material changes in the industry make earlier information misleading or incomplete.
What we cover
Our editorial focus is deliberately narrow:
- Food cost calculation and control
- Recipe costing and technical sheet creation
- Menu pricing methodology
- Recipe standardization and kitchen operations
- HORECA-specific benchmarks and references
We don't publish content outside this scope. A hospitality professional who reads our guides should come away better equipped to make real financial decisions about their operation — not just more informed in a general sense.
The Technical Sheets Creator Editorial Team
Our content is researched, written, and reviewed by the Technical Sheets Creator Editorial Team — a group of hospitality industry professionals and food service specialists with hands-on experience across restaurants, bars, catering operations, and hotel F&B.
All published content goes through a two-stage process:
- Research and drafting — built from industry sources, operational data, and HORECA-specific knowledge
- Review — checked for accuracy against real-world cost structures before publication
Articles are attributed to the Technical Sheets Creator Editorial Team and dated with both publication and last-updated dates so readers always know how current the information is.
Our Commitment to Accuracy
We take the accuracy of financial and operational information seriously. If a figure we publish is wrong or outdated, it could lead a hospitality operator to make a bad pricing decision. That's a real consequence, and we don't take it lightly.
If you find an error in any of our published content — a benchmark that's outdated, a formula that doesn't work, or a recommendation that doesn't reflect how real operations function — please contact us. We will review and correct it promptly.
Why Free?
Technical Sheets Creator's core tool is free because we believe every hospitality professional — from a solo operator running a food truck to a multi-site restaurant group — deserves access to proper recipe costing tools.
The economics of running a restaurant are brutal. Margins are thin, costs are volatile, and the difference between a 28% and a 34% food cost can be the difference between profitability and failure. Giving operators the tools to understand and control that number is the whole point.
The Pro plan funds the development and maintenance of the free tier. If you find the tool useful and want to support it while unlocking advanced features, upgrading helps keep the free version free for everyone.