Enter each ingredient once with its cost per unit on the Ingredients tab. On the Recipes tab, list what goes into each dish and how much — every line's cost is looked up for you. Then on the Menu tab, set each dish's price and its food cost, profit, food-cost % and margin appear. Dishes whose food cost climbs above 35% of the price are flagged in red, because that's usually where the margin quietly disappears.
The Dashboard shows your average food-cost % and margin across the menu and how many dishes are over the 35% line — the ones to reprice, re-portion or re-cost. Yellow cells for typing; the costing is locked formulas. Opens in Excel or Google Sheets.