if you link all your ingredients to a seperate pricing sheet,then you only have to change it in one place instead of up to 200.And as ingredients are bought,suppliers change etc,the price list can always be kept p to date to keep track of costs -- paul paul.shepherd[ at ]nospamparadise.net.nz remove nospam for email addy!
"Jackam" wrote:
[Quoted Text] > Hi, > We are a small business and do our costings on an excel spreadsheet. We have > a list of ingredients with costs and these are matched up with quantity to > work out total costs. We have 200+ recipes and this is very messy - > especially if ingredient prices change. If we use a data link to a single > ingredient cost file, I would think this will also be cumbersome? Is there an > easier way and is there a template I can start with? > We also set up a costing in Access, but we need to make changes to batch > sizes for production and this is best doen in excel >
|