Working on a new Pricing Guide/Costing Guide for yields and plate costs. If your familiar with excel or open office calc take a look. I am just looking for suggestions or things I can add to the spreadsheet. Costs and yields are editable, everything else links together and prices itself out automatically. Just looking for some more Ideas to be more accurate. I stole the recipe templates from http://www.chefs-resources.com/ The main price guide I created myself. I just modified the template from that website and made it work with my guide. heres a link if you want to check it out. its still early in building though im nowhere near finished with it. http://www.2shared.com/document/0C-uckdG/PGMG2012.html Let me know please! Open to any ideas I may release a template for the community when its finalised. Edit: Do I need to post pictures or something instead for some kind of response..?