{"title":"Restaurant, Café \u0026 Grocery – Templates","description":"\u003cdiv class=\"mb-collection\"\u003e\n\n\u003cp\u003e\u003cstrong\u003eProfessional templates for restaurants, cafés, catering, and food businesses.\u003c\/strong\u003e Plan your business finances, calculate menu prices, document ingredient costs, and work in a structured manner with internal control and food safety.\u003c\/p\u003e\n\n\u003cp\u003eHere you will find downloadable Excel tools, Word templates, and PDF guides for small and medium-sized businesses. The category includes, among other things, recipe costing with portion costs and HACCP\/internal control documentation. Choose a product based on your needs; calculations, food safety work, and allergen information are different areas.\u003c\/p\u003e\n\n\u003cp\u003eThe document templates are adapted for Swedish businesses and clearly marked with content, version, and area of application. Verify current regulatory requirements in each individual case.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","products":[{"product_id":"haccp-egenkontroll-livsmedel-restaurang-cafe-2026-2027","title":"HACCP \u0026 Food Self-Monitoring 2026\/2027 – Restaurant \u0026 Café | Word, PDF \u0026 Excel","description":"\u003cdiv class=\"mb-product-description\"\u003e\n\n\u003cp\u003e\u003cstrong\u003eHACCP \u0026amp; Food Safety Self-Monitoring 2026\/2027\u003c\/strong\u003e is an editable template package for restaurants, cafés, catering services, and smaller food businesses that need to structure their preventive food safety work. The package includes a HACCP-based self-monitoring program, hazard analysis, control and deviation logs, an allergen matrix for 14 allergen groups, an Excel overview, a separate user guide, and an English working sheet for staff.\u003c\/p\u003e\n\n\u003cp\u003eYou do not need to start with a blank Word file or build Excel registers from scratch. The templates help you document who does what, what hazards actually exist in your operation, and how controls and deviations are followed up.\u003c\/p\u003e\n\n\u003cnav aria-label=\"About the document template\"\u003e\u003cstrong\u003eAbout the document template:\u003c\/strong\u003e \u003ca href=\"#haccp-paket\"\u003eWhat's included\u003c\/a\u003e · \u003ca href=\"#haccp-for-vem\"\u003eFor whom\u003c\/a\u003e · \u003ca href=\"#haccp-anvandning\"\u003eGetting started\u003c\/a\u003e · \u003ca href=\"#haccp-regler\"\u003eRegulations\u003c\/a\u003e · \u003ca href=\"#haccp-faq\"\u003eFAQ\u003c\/a\u003e · \u003ca href=\"#haccp-format\"\u003eDownload\u003c\/a\u003e\u003c\/nav\u003e\n\u003cdiv style=\"background:#e9f5ee;border-left:4px solid #31845b;padding:15px;margin:18px 0\"\u003e\n\n\u003cstrong\u003eSource and technically verified: October 8, 2026\u003c\/strong\u003e\u003cp\u003eEdition 1.0 with relevance for 2026\/2027. The review is based on EU Regulation (EC) No 852\/2004, Article 5, the Swedish Food Agency's Kontrollwiki, and the European Commission's guidance 2022\/C 355\/01. This is a general template product, not an individually approved HACCP plan or an official regulatory decision.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 id=\"haccp-paket\"\u003eWhat is included in the HACCP package\u003c\/h2\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\u003ctr\u003e\n\n\u003cth\u003eDocument\u003c\/th\u003e\n\n\u003cth\u003eWhat does it contain?\u003c\/th\u003e\n\n\u003cth\u003eFormat\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eHACCP \u0026amp; self-monitoring program\u003c\/td\u003e\n\n\u003ctd\u003eBusiness description, process flow, Good Hygiene Practice (GHP), hazard analysis, CCP assessment, monitoring, correction, and verification.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eSelf-monitoring – control and action logs\u003c\/td\u003e\n\n\u003ctd\u003ePrintable control log, receiving and traceability control, deviation log, and cleaning protocols.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eDetailed user guide\u003c\/td\u003e\n\n\u003ctd\u003ePractical step-by-step instructions, common mistakes, implementation, review, and regulatory sources.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eFood Safety – Staff Working Sheet\u003c\/td\u003e\n\n\u003ctd\u003eEnglish-language staff instructions and working log based on Swedish\/EU law; not a complete translation of all documents.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eHACCP \u0026amp; self-monitoring in Excel\u003c\/td\u003e\n\n\u003ctd\u003e7 tabs: overview, temperature \u0026amp; process, cleaning \u0026amp; hygiene, hazard analysis, allergen matrix, deviations, and instructions\/sources.\u003c\/td\u003e\n\n\u003ctd\u003eXLSX\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cstrong\u003eTotal of 9 files in a ZIP:\u003c\/strong\u003e 4 Word files, 4 searchable PDF files, and 1 Excel workbook. Swedish is the main version, and a supplementary English working sheet is included.\u003c\/p\u003e\n\n\u003ch2 id=\"haccp-for-vem\"\u003eWhich businesses is this product suitable for?\u003c\/h2\u003e\n\n\u003cp\u003eParticularly suitable for smaller restaurants, cafés, catering companies, food trucks, and similar small food businesses that handle and serve food. The suggestions in the documents are general starting points. Businesses with particularly complex production, primary production, high-risk products, special dietary requirements, or specific approval requirements often need more detailed process validation and professional support.\u003c\/p\u003e\n\n\u003ch2\u003eWhat practical problems do the templates solve?\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eProcedures:\u003c\/strong\u003e Assign responsibility for staff hygiene, cleaning, condition of premises, pests, maintenance, temperature control, suppliers, allergens, training, and traceability. \u003cstrong\u003eRisks:\u003c\/strong\u003e Identify biological, chemical (including allergens), and physical hazards in your own food handling. \u003cstrong\u003eLogs:\u003c\/strong\u003e Collect actual control results and events in editable documents. \u003cstrong\u003eActions:\u003c\/strong\u003e Follow up on what happens when food, equipment, or routines deviate from your requirements.\u003c\/p\u003e\n\n\u003ch2 id=\"haccp-anvandning\"\u003eGetting started – step by step\u003c\/h2\u003e\n\n\u003col\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDescribe your business:\u003c\/strong\u003e Specify the type of food, premises, handling stages, and responsible personnel.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eReview the flow:\u003c\/strong\u003e From purchasing, receiving, storage, and cooking to serving and potential transport. Remove steps that do not occur and add your own.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eEstablish basic routines:\u003c\/strong\u003e Define methods and responsibility for hygiene, cleaning, maintenance, allergens, and traceability.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eConduct your own hazard analysis:\u003c\/strong\u003e Assess hazards per process step and document how they are prevented. Determine and justify whether one or more real Critical Control Points (CCP) are necessary.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDetermine your actual limits:\u003c\/strong\u003e Set requirements and critical limits based on relevant regulations, scientific\/technical basis, and validated routines.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePut the Excel tool to use:\u003c\/strong\u003e Enter actual measurements, control results, and deviations. The overview summarizes recorded activity.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFollow up and improve:\u003c\/strong\u003e Document corrective actions, checks to see if they worked, and changes in operations.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003ch2\u003eThe Excel tool – seven interconnected tabs\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eOverview\u003c\/strong\u003e counts recorded process controls, deviations, and completed actions. \u003cstrong\u003eTemperature \u0026amp; Process\u003c\/strong\u003e provides space for measured values and your own requirements. \u003cstrong\u003eCleaning \u0026amp; Hygiene\u003c\/strong\u003e records performed checks. \u003cstrong\u003eHazard Analysis\u003c\/strong\u003e allows you to document process steps, hazards, preventive controls, and decisions regarding CCPs. \u003cstrong\u003eAllergen Matrix\u003c\/strong\u003e contains columns for all 14 declaration-required allergen groups. \u003cstrong\u003eDeviations\u003c\/strong\u003e brings together responsibility, deadlines, decisions for affected food, and verification. \u003cstrong\u003eSources \u0026amp; Instructions\u003c\/strong\u003e specify usage and limitations.\u003c\/p\u003e\n\n\u003cdiv style=\"background:#fff4d2;border-left:4px solid #e1af38;padding:15px;margin:17px 0\"\u003e\n\n\u003cstrong\u003eImportant regarding temperatures and CCPs:\u003c\/strong\u003e No default values for, for example, refrigeration, hot holding, or cooling are filled in as universal regulatory requirements. The correct limits and control intervals depend on products, handling steps, equipment, and regulations. This requires your own assessment and, if necessary, expert validation.\u003c\/div\u003e\n\n\u003ch2 id=\"haccp-regler\"\u003eHACCP and self-monitoring – what do the rules say?\u003c\/h2\u003e\n\n\u003cp\u003eAccording to \u003cstrong\u003eArticle 5 of Regulation (EC) No 852\/2004\u003c\/strong\u003e, food business operators subject to the provision must put in place, implement, and maintain permanent procedures based on HACCP principles. The principles concern hazards, control points, critical limits, monitoring, corrective actions, verification, and documentation.\u003c\/p\u003e\n\n\u003cp\u003eThe Swedish Food Agency explains that the extent of documentation should be adapted to the size and nature of the business, and that the system primarily needs to work in practice. The European Commission's Notice 2022\/C 355\/01 is \u003cem\u003eguidance\u003c\/em\u003e on good hygiene practice and flexible application – not a separate binding EU regulation. \u003ca href=\"https:\/\/kontrollwiki.livsmedelsverket.se\/artikel\/476\/haccp\"\u003eRead the Swedish Food Agency's HACCP guidance\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information is also covered by, among other things, Regulation (EU) No 1169\/2011. The matrix is an aid for actual recipes and supplier information; it does not in itself ensure that risks for cross-contact are managed.\u003c\/p\u003e\n\n\u003ch2\u003eCommon risks and pitfalls\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eUsing someone else's process flow without adapting it to your own kitchen.\u003c\/li\u003e\n\n\u003cli\u003eConfusing common hygiene routines with actual critical control points.\u003c\/li\u003e\n\n\u003cli\u003eFilling in \"approved\" without performing a check or despite uncertainty.\u003c\/li\u003e\n\n\u003cli\u003eAssuming allergen information remains unchanged after a recipe or supplier change.\u003c\/li\u003e\n\n\u003cli\u003eMissing traceability, product decisions, and follow-up when a deviation is detected.\u003c\/li\u003e\n\n\u003cli\u003eUsing a downloaded template as a substitute for necessary specialist assessment.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2 id=\"haccp-faq\"\u003eCommon questions about the HACCP templates\u003c\/h2\u003e\n\n\u003ch3\u003eIs HACCP mandatory for restaurants?\u003c\/h3\u003e\n\n\u003cp\u003eHACCP-based procedures are a regulatory requirement for many food businesses under Article 5 of Regulation (EC) No 852\/2004. The level of detail in the documentation can vary according to the nature and size of the business.\u003c\/p\u003e\n\n\u003ch3\u003eIs this a pre-approved self-monitoring program?\u003c\/h3\u003e\n\n\u003cp\u003eNo. It is an editable basis. The company must fill in and apply actual routines and assess hazards in their own business. No general template package can guarantee approval during official inspection.\u003c\/p\u003e\n\n\u003ch3\u003eAre temperature logs and cleaning schedules included?\u003c\/h3\u003e\n\n\u003cp\u003eYes, editable logs are available in both Word\/PDF and Excel. Frequency and measurement criteria should be determined based on your own risk assessment.\u003c\/p\u003e\n\n\u003ch3\u003eDoes the package work for a café or catering?\u003c\/h3\u003e\n\n\u003cp\u003eYes, as an adaptable starting point. If a step does not occur, it is removed; if there is specific transport, cooling, or a form of service, routines must be added and analyzed.\u003c\/p\u003e\n\n\u003ch3\u003eIs there an allergen matrix for restaurant menus?\u003c\/h3\u003e\n\n\u003cp\u003eYes, the Excel file contains the 14 declaration-required allergen groups. The actual markings must be based on current ingredients and verified information.\u003c\/p\u003e\n\n\u003ch3\u003eAre the documents in English?\u003c\/h3\u003e\n\n\u003cp\u003eThe main documents and the guide are in Swedish. A specific English working sheet for staff is included, adapted to Swedish conditions. It is not a complete English version of all documents.\u003c\/p\u003e\n\n\u003ch2 id=\"haccp-format\"\u003eFormat and digital delivery\u003c\/h2\u003e\n\n\u003cp\u003eThe package is delivered as a ZIP with \u003cstrong\u003e4 DOCX + 4 PDF + 1 XLSX\u003c\/strong\u003e. Word and Excel files can be edited in compatible software, while PDF is suitable for distribution and printing. This is a digital product with no physical shipping. Automated download after purchase assumes that the delivery file has been linked to Shopify Digital Products.\u003c\/p\u003e\n\n\u003ch2\u003eLegal sources and official guidance\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:32004R0852\"\u003eEU Regulation (EC) No 852\/2004, especially Article 5\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/kontrollwiki.livsmedelsverket.se\/artikel\/247\/k-haccp-baserade-forfaranden\"\u003eSwedish Food Agency – HACCP-based procedures\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/kontrollwiki.livsmedelsverket.se\/artikel\/476\/haccp\"\u003eSwedish Food Agency – HACCP, flexibility, and documentation\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:52022XC0916(01)\"\u003eEuropean Commission guidance 2022\/C 355\/01\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:32011R1169\"\u003eRegulation (EU) No 1169\/2011 on the provision of food information to consumers\u003c\/a\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003csmall\u003eDisclaimer: Standard templates do not replace legal advice, scientific process validation, or expert food safety assessment when required. Check current requirements and relevant industry guidelines before use.\u003c\/small\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Svenska Dokumentmallar","offers":[{"title":"Default Title","offer_id":55643997667670,"sku":"HACCP-EGENKONTROLL-2027","price":79.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0827\/2373\/3846\/files\/01_haccp_egenkontroll_2026_2027_0cf9d755-6430-471d-8454-e5a428a68fcc.png?v=1791423597"},{"product_id":"receptkalkyl-menyprissattning-2026-2027-restaurang-cafe-excel-word-pdf","title":"Recipe Costing \u0026 Menu Pricing 2026\/2027 – Restaurant \u0026 Café | Excel, Word \u0026 PDF","description":"\u003cdiv class=\"mb-product\" lang=\"sv\"\u003e\n\n\u003cp\u003e\u003cstrong\u003eCalculate the actual cost of your dishes – from raw material prices and waste to portion cost and suggested menu prices.\u003c\/strong\u003e Recipe Costing \u0026amp; Menu Pricing 2026\/2027 is a professional Excel tool for restaurants, cafés, catering, and smaller food service businesses. Unlike a general price calculator, this workbook links ingredients to recipes and recalculates costs whenever you update purchase prices.\u003c\/p\u003e\n\n\u003cnav aria-label=\"About the document template\"\u003e\u003cstrong\u003eAbout the document template:\u003c\/strong\u003e \u003ca href=\"#ing%C3%A5r\"\u003eWhat's included\u003c\/a\u003e · \u003ca href=\"#excel\"\u003eThe Excel tool\u003c\/a\u003e · \u003ca href=\"#steg\"\u003eHow to do it\u003c\/a\u003e · \u003ca href=\"#moms\"\u003eVAT 2026\/2027\u003c\/a\u003e · \u003ca href=\"#faq\"\u003eFAQ\u003c\/a\u003e\u003c\/nav\u003e\n\u003cdiv style=\"background:#e6f3e9;border-left:4px solid #317b48;padding:14px 16px;margin:16px 0\"\u003e\n\n\u003cstrong\u003eTechnically and source-verified: October 12, 2026.\u003c\/strong\u003e The calculation examples have been tested. Current information regarding food VAT and the information obligations for food business operators has been verified against Swedish government sources. The template does not replace an individual tax assessment or food safety procedure.\u003c\/div\u003e\n\n\u003ch2 id=\"ingår\"\u003eWhat's included in the package\u003c\/h2\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\u003ctr\u003e\n\n\u003cth\u003eContent\u003c\/th\u003e\n\n\u003cth\u003eFormat\u003c\/th\u003e\n\n\u003cth\u003eFunction\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eRecipe Costing \u0026amp; Menu Pricing\u003c\/td\u003e\n\n\u003ctd\u003eExcel (.xlsx)\u003c\/td\u003e\n\n\u003ctd\u003e7 worksheets, raw material register, recipe entries, cost calculations, menu overview, and price log.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eRecipe Card \u0026amp; Price Decision – Swedish\u003c\/td\u003e\n\n\u003ctd\u003eWord (.docx) + PDF\u003c\/td\u003e\n\n\u003ctd\u003eEditable recipe card for ingredients, portions, price decisions, review, and signing.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eRecipe Card \u0026amp; Price Approval – English\u003c\/td\u003e\n\n\u003ctd\u003eWord (.docx) + PDF\u003c\/td\u003e\n\n\u003ctd\u003eEnglish working version for Swedish restaurant conditions.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eDetailed Swedish User Guide\u003c\/td\u003e\n\n\u003ctd\u003eWord (.docx) + PDF\u003c\/td\u003e\n\n\u003ctd\u003eWalkthrough of calculations, waste, units, VAT, allergen limitations, and follow-up.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eEnglish User Guide\u003c\/td\u003e\n\n\u003ctd\u003eWord (.docx) + PDF\u003c\/td\u003e\n\n\u003ctd\u003eStep-by-step instructions for multilingual kitchens.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cstrong\u003eA total of 9 delivery files in one ZIP.\u003c\/strong\u003e The Word files are editable and the PDF versions are searchable. The Excel file is offline-based and requires no subscription.\u003c\/p\u003e\n\n\u003ch2 id=\"excel\"\u003eWhat does the Excel calculator do?\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRaw materials:\u003c\/strong\u003e 60 raw material rows with purchase price excluding deductible VAT, purchase quantity, unit, supplier, and verified waste percentage. Calculates cost per usable gram, milliliter, or piece.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRecipes:\u003c\/strong\u003e 30 recipes with number of portions, other direct costs, target cost percentage, selectable output VAT, menu price, final contribution per portion, and control status.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRecipe entries:\u003c\/strong\u003e 150 ingredient rows with automatic lookup of raw material prices and costs, as well as clear error status for missing IDs or incorrect quantities.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMenu overview:\u003c\/strong\u003e summarizes calculated portion price, suggested price, and actual direct cost percentage for each recipe.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePrice log:\u003c\/strong\u003e space to document decisions on price changes and the basis used.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStart and Read me:\u003c\/strong\u003e workflow, key figures, explanations, relevant government sources, and important limitations.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cdiv style=\"background:#fff4d7;border-left:4px solid #cd9a29;padding:13px 16px\"\u003e\n\n\u003cstrong\u003eNote:\u003c\/strong\u003e the calculated contribution per portion is not net profit. Fixed salaries, rent, financing, and other indirect costs are not included automatically. The product is not a complete inventory accounting, bookkeeping, or allergen labeling system.\u003c\/div\u003e\n\n\u003ch2 id=\"steg\"\u003eHow to use the template\u003c\/h2\u003e\n\n\u003col\u003e\n\n\u003cli\u003eFill in the raw material register with actual invoice prices and unique raw material IDs.\u003c\/li\u003e\n\n\u003cli\u003eCreate recipes and specify the number of portions, target direct cost percentage, and relevant sales channel.\u003c\/li\u003e\n\n\u003cli\u003eAdd ingredient rows in grams, milliliters, or pieces and link them to registered raw materials.\u003c\/li\u003e\n\n\u003cli\u003eReview the automatically calculated portion cost and suggested menu price.\u003c\/li\u003e\n\n\u003cli\u003eEnter the actual menu price, check for applicable VAT, and document the decision.\u003c\/li\u003e\n\n\u003cli\u003eUpdate prices and recipes when there are changes in invoice prices, waste, or portion sizes.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003ch2\u003eCalculation example – simplified calculation\u003c\/h2\u003e\n\n\u003cp\u003eIf a batch of 10 portions costs a total of 300 SEK in direct costs, the cost is 30 SEK per portion. With a target cost percentage of 30 percent, the model suggests a price excluding VAT of 100 SEK. With, for example, 12 percent relevant sales VAT, the price including VAT becomes 112 SEK. The example is educational and does not determine which VAT rate applies to your specific product.\u003c\/p\u003e\n\n\u003ch2 id=\"moms\"\u003eFood VAT 2026 and 2027\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom April 1, 2026, through December 31, 2027, 6 percent VAT generally applies to food, including takeaway food.\u003c\/strong\u003e Restaurant services where the customer eats on-site are still generally subject to 12 percent. The Swedish Tax Agency (Skatteverket) emphasizes that an overall assessment is required to determine what is actually being sold. The template therefore has \u003cstrong\u003eone VAT rate per recipe or sales variant\u003c\/strong\u003e and does not choose automatically for the customer.\u003c\/p\u003e\n\n\u003ch2\u003eAllergen information and food safety\u003c\/h2\u003e\n\n\u003cp\u003eThe Swedish Food Agency's (Livsmedelsverket) guidelines and EU Regulation 1169\/2011 require information on allergenic ingredients, also for food that is not pre-packaged. This product calculates economic costs and is \u003cstrong\u003enot an allergen matrix, label template, or HACCP system\u003c\/strong\u003e. For that, there is a separate \u003ca href=\"\/en\/products\/haccp-egenkontroll-livsmedel-restaurang-cafe-2026-2027\"\u003eHACCP \u0026amp; Self-monitoring Food 2026\/2027\u003c\/a\u003e available at Mallbutiken.\u003c\/p\u003e\n\n\u003ch2\u003eWho should use this package?\u003c\/h2\u003e\n\n\u003cp\u003eRestaurant owners, chefs, head chefs, café owners, catering businesses, and companies that need to compare recipe costs and see when supplier prices affect the economic calculation.\u003c\/p\u003e\n\n\u003ch2\u003eCommon pitfalls\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eUsing purchase price including deductible input VAT instead of the relevant net cost.\u003c\/li\u003e\n\n\u003cli\u003eMixing kilograms and grams or liters and milliliters.\u003c\/li\u003e\n\n\u003cli\u003eMisjudging waste or counting the same waste twice.\u003c\/li\u003e\n\n\u003cli\u003eUsing the wrong VAT rate for the sales channel.\u003c\/li\u003e\n\n\u003cli\u003eInterpreting simplified contribution margin as the company's net profit.\u003c\/li\u003e\n\n\u003cli\u003eForgetting to update recipes when raw material prices and portions change.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2 id=\"faq\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003ch3\u003eIs the raw material price calculated automatically when the purchase price changes?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Linked ingredient rows are recalculated after updating the raw material register. No prices are automatically retrieved from external invoice systems.\u003c\/p\u003e\n\n\u003ch3\u003eCan I account for waste?\u003c\/h3\u003e\n\n\u003cp\u003eYes. You can specify a waste percentage per raw material. The calculator distributes the purchase cost over the usable amount according to the specified percentage.\u003c\/p\u003e\n\n\u003ch3\u003eDoes it work for both restaurants and takeaway?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Separate recipe or sales variants can be assigned different VAT rates when correct according to the Swedish Tax Agency's rules.\u003c\/p\u003e\n\n\u003ch3\u003eIs it an accounting template or allergen list?\u003c\/h3\u003e\n\n\u003cp\u003eNo. It is a recipe-based direct cost calculator, not complete accounting or food documentation.\u003c\/p\u003e\n\n\u003ch3\u003eAre English documents included?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Recipe cards and a user guide are included in both Swedish and English. The English version is intended for Swedish operations.\u003c\/p\u003e\n\n\u003ch2\u003eFormat, delivery, and government sources\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e DOCX, PDF, XLSX. \u003cstrong\u003eLanguage:\u003c\/strong\u003e Swedish + English. \u003cstrong\u003eVersion:\u003c\/strong\u003e 1.0 – 2026\/2027. \u003cstrong\u003eReviewed:\u003c\/strong\u003e 2026-10-12. The package includes nine final files in a ZIP archive.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSources:\u003c\/strong\u003e \u003ca href=\"https:\/\/www.skatteverket.se\/omoss\/pressochmedia\/nyheter\/2026\/nyheter\/livsmedelsmomsensankstill6procent.5.70685bee19c85dd5dd0a3f.html\"\u003eSwedish Tax Agency – Food VAT reduced\u003c\/a\u003e, \u003ca href=\"https:\/\/www.skatteverket.se\/foretag\/moms\/saljavarorochtjanster\/momssatserochundantagfranmoms.4.58d555751259e4d66168000409.html\"\u003eSwedish Tax Agency – VAT rates and exemptions\u003c\/a\u003e, \u003ca href=\"https:\/\/kontrollwiki.livsmedelsverket.se\/artikel\/49\/obligatoriskt-att-informera-om\"\u003eSwedish Food Agency – Mandatory information\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003csmall\u003eDisclaimer: The person responsible for the business must personally assess the current price basis, right of deduction, VAT rate, allergen information, and applicable law. Consult an accounting specialist or food specialist if necessary.\u003c\/small\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Svenska Dokumentmallar","offers":[{"title":"Default Title","offer_id":55715034267990,"sku":"RECEPTKALKYL-MENY-2027","price":79.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0827\/2373\/3846\/files\/receptkalkyl-menyprissattning-2027-hero.png?v=1791816708"},{"product_id":"matsvinnsregister-svinnuppfoljning-2026-2027-restaurang-storkok-excel-word-pdf","title":"Food Waste Register \u0026 Waste Tracking 2026\/2027 – Restaurant \u0026 Commercial Kitchen | Excel, Word \u0026 PDF","description":"\u003cdiv class=\"mb-product\" lang=\"en\"\u003e\n\n\u003cp\u003e\u003cstrong\u003eReduce unnecessary food waste by measuring, understanding, and following up on what you actually throw away.\u003c\/strong\u003e Food Waste Register \u0026amp; Tracking 2026\/2027 is a complete, editable tool in \u003cstrong\u003eExcel, Word, and PDF, in Swedish and English\u003c\/strong\u003e. The package is suitable for restaurants, cafés, catering services, institutional kitchens, and other meal-serving operations that want to track kitchen, serving, and plate waste, estimated raw material costs, and improvement measures.\u003c\/p\u003e\n\n\u003cnav aria-label=\"About the document template\"\u003e\u003cstrong\u003eAbout the document template:\u003c\/strong\u003e \u003ca href=\"#mb-ing%C3%A5r\"\u003eWhat's included\u003c\/a\u003e · \u003ca href=\"#mb-excel\"\u003eExcel sheet\u003c\/a\u003e · \u003ca href=\"#mb-metod\"\u003eWork method\u003c\/a\u003e · \u003ca href=\"#mb-regler\"\u003eRegulations and sources\u003c\/a\u003e · \u003ca href=\"#mb-faq\"\u003eFAQ\u003c\/a\u003e\u003c\/nav\u003e\n\u003cdiv style=\"background:#e8f5ea;border-left:4px solid #2c7747;padding:14px;margin:15px 0\"\u003e\n\n\u003cstrong\u003eTechnically and source-verified: October 12, 2026.\u003c\/strong\u003e The workbook's test calculations have been checked with sample data. The product is a voluntary internal tool and should not be marketed as a statutory register or a mandatory government report.\u003c\/div\u003e\n\n\u003ch2 id=\"mb-ingår\"\u003eWhat is included in the food waste package\u003c\/h2\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\u003ctr\u003e\n\n\u003cth\u003eFile\/document\u003c\/th\u003e\n\n\u003cth\u003eFormat\u003c\/th\u003e\n\n\u003cth\u003eContent\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eFood Waste Register \u0026amp; Tracking\u003c\/td\u003e\n\n\u003ctd\u003eExcel (XLSX)\u003c\/td\u003e\n\n\u003ctd\u003eDashboard, 300 weighing rows, 150 meal rows, 100 action rows, cause overview, and guidance.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eFood Waste Measurement Record\u003c\/td\u003e\n\n\u003ctd\u003eWord (DOCX) + PDF in Swedish and English\u003c\/td\u003e\n\n\u003ctd\u003eRegistration of weight, origin, edibility, cause, cost, and meal information.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eFood Waste Action Plan\u003c\/td\u003e\n\n\u003ctd\u003eWord (DOCX) + PDF in Swedish and English\u003c\/td\u003e\n\n\u003ctd\u003eGoals, responsibilities, measures, dates, follow-up, and documentation.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eUser Guide\u003c\/td\u003e\n\n\u003ctd\u003eWord (DOCX) + PDF in Swedish and English\u003c\/td\u003e\n\n\u003ctd\u003eStep-by-step, examples, checklists, key concepts, precautionary rules, and government sources.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003eA total of \u003cstrong\u003e13 files in a ZIP\u003c\/strong\u003e: 6 editable Word files, 6 searchable PDF files, and 1 Excel workbook. The English documents are working translations for \u003cstrong\u003eSwedish businesses\u003c\/strong\u003e and Swedish conditions.\u003c\/p\u003e\n\n\u003ch2 id=\"mb-excel\"\u003eThe Excel tool – what can you measure?\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOverview:\u003c\/strong\u003e total amount of edible food waste in kg, estimated direct raw material cost, waste per actual guest, distribution between kitchen\/serving\/plate, ongoing measures, and monthly summary.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWeighings:\u003c\/strong\u003e 300 prepared measurement entries with unique ID, meal ID, weighing source, edibility, cause, food item, weight, purchase price per kg, and calculated cost.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMeals:\u003c\/strong\u003e 150 meal occasions with number of actual guests, amount served, amount saved, and calculated edible waste per meal and guest.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eActions:\u003c\/strong\u003e 100 planning rows for cause, responsible person, deadline, status, and impact before\/after.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCauses and Read me:\u003c\/strong\u003e classification assistance, examples, instructions, and source references.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cdiv style=\"background:#fff4cf;border-left:4px solid #d0a02e;padding:13px 16px\"\u003e\n\n\u003cstrong\u003eImportant methodological difference:\u003c\/strong\u003e the template distinguishes between \u003cem\u003eedible food waste\u003c\/em\u003e and \u003cem\u003einedible food waste\u003c\/em\u003e. An empty measurement field does not mean unmeasured; enter 0 if the weighing actually resulted in zero. The key metric of grams per guest assumes that measurements and registered meals correspond to one another. Costs are only estimates for rows where the actual cost\/kg has been entered.\u003c\/div\u003e\n\n\u003ch2 id=\"mb-metod\"\u003eHow to use the documents – 6 steps\u003c\/h2\u003e\n\n\u003col\u003e\n\n\u003cli\u003eDecide which meals, units, and time periods the business should measure.\u003c\/li\u003e\n\n\u003cli\u003eRegister a unique meal ID in \u003cstrong\u003eMeals\u003c\/strong\u003e along with the number of actual guests.\u003c\/li\u003e\n\n\u003cli\u003eWeigh what is discarded and enter each item in \u003cstrong\u003eWeighings\u003c\/strong\u003e with the same meal ID.\u003c\/li\u003e\n\n\u003cli\u003eDistinguish between kitchen, serving, and plate waste and indicate whether it is edible or inedible food waste.\u003c\/li\u003e\n\n\u003cli\u003eObserve trends and cost indications in \u003cstrong\u003eOverview\u003c\/strong\u003e. Only compare periods with comparable measurement coverage.\u003c\/li\u003e\n\n\u003cli\u003eDocument decided measures and follow-ups in \u003cstrong\u003eActions\u003c\/strong\u003e as well as in the signable Word template.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003ch2\u003eCalculation example\u003c\/h2\u003e\n\n\u003cp\u003eA lunch results in 1.5 kg of edible kitchen waste, 0.8 kg of serving waste, and 1.2 kg of plate waste. Total 3.5 kg. If 70 guests actually ate, this results in \u003cstrong\u003e50 grams per guest\u003c\/strong\u003e. An additional 0.6 kg of inedible peels are registered separately. The example shows what the model calculates – not a government threshold.\u003c\/p\u003e\n\n\u003ch2 id=\"mb-regler\"\u003eFood waste, waste, and regulations 2026\/2027\u003c\/h2\u003e\n\n\u003cp\u003eThe Swedish Food Agency (Livsmedelsverket) recommends that meal-serving businesses measure and track food waste and distinguish between, for example, kitchen, serving, and plate waste. The Swedish Environmental Protection Agency (Naturvårdsverket) distinguishes between food waste and the broader term food-related waste. The Waste Ordinance (2020:614) regulates, among other things, the handling and separate collection of bio-waste, with applicable exceptions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe EU's revised Waste Directive (EU) 2025\/1892 contains targets for member states to reduce food waste by 2030.\u003c\/strong\u003e This does not mean that every restaurant must automatically purchase this tool or submit a specific report from this particular Excel template. When used during 2027, applicable Swedish regulations should be reviewed again.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFood safety always comes first.\u003c\/strong\u003e The template is not a HACCP plan, hygiene control log, government report, tax documentation, or certification. For food control, there is a separate \u003ca href=\"\/en\/products\/haccp-egenkontroll-livsmedel-restaurang-cafe-2026-2027\"\u003eHACCP \u0026amp; Food Self-Monitoring\u003c\/a\u003e tool available at the Template Shop. For menu price calculations, there is a separate \u003ca href=\"\/en\/products\/receptkalkyl-menyprissattning-2026-2027-restaurang-cafe-excel-word-pdf\"\u003eRecipe Calculation \u0026amp; Menu Pricing\u003c\/a\u003e tool.\u003c\/p\u003e\n\n\u003ch2 id=\"mb-faq\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003ch3\u003eIs the food waste register mandatory for all restaurants?\u003c\/h3\u003e\n\n\u003cp\u003eNo. This is a voluntary internal tool. Always assess the actual obligations that apply to your specific business.\u003c\/p\u003e\n\n\u003ch3\u003eCan I track waste per guest?\u003c\/h3\u003e\n\n\u003cp\u003eYes, when unique meal IDs are linked to actual numbers of guests, the grams of edible waste per guest are calculated.\u003c\/p\u003e\n\n\u003ch3\u003eDoes Excel show actual costs automatically?\u003c\/h3\u003e\n\n\u003cp\u003eNo. The template calculates the \u003cem\u003eestimated direct raw material cost\u003c\/em\u003e based on the provided price\/kg and measured weight. Without price input, the full cost is not reported.\u003c\/p\u003e\n\n\u003ch3\u003eDoes it include registration of inedible food waste?\u003c\/h3\u003e\n\n\u003cp\u003eYes, as a separate classification. It is not included in the key metrics that only concern edible waste.\u003c\/p\u003e\n\n\u003ch3\u003eCan the material be used by a school restaurant?\u003c\/h3\u003e\n\n\u003cp\u003eYes, as an internal measurement and improvement aid, provided that the business's measurement methods and routines are followed.\u003c\/p\u003e\n\n\u003ch3\u003eAre the documents available in English?\u003c\/h3\u003e\n\n\u003cp\u003eYes. The measurement record, action plan, and user guide are delivered in both Swedish and English, with a Swedish implementation environment.\u003c\/p\u003e\n\n\u003ch2\u003eFormat, delivery, and government sources\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Word (DOCX), PDF, and Excel (XLSX). \u003cstrong\u003eLanguage:\u003c\/strong\u003e Swedish + English. \u003cstrong\u003eVersion:\u003c\/strong\u003e 1.0 \/ 2026–2027. \u003cstrong\u003eSource-reviewed:\u003c\/strong\u003e 2026-10-12. Digital delivery occurs via ZIP after the Digital Products file has been linked and confirmed in Shopify.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSources:\u003c\/strong\u003e \u003ca href=\"https:\/\/www.naturvardsverket.se\/amnesomraden\/avfall\/avfallslag\/matsvinn-och-livsmedelsavfall\/\"\u003eNaturvårdsverket – Food waste and food-related waste\u003c\/a\u003e; \u003ca href=\"https:\/\/www.livsmedelsverket.se\/om-oss\/publikationer\/handbocker-och-verktyg\/handbok-for-minskat-matsvinn\"\u003eSwedish Food Agency – Handbook for reduced food waste\u003c\/a\u003e; \u003ca href=\"https:\/\/www.riksdagen.se\/sv\/dokument-och-lagar\/dokument\/svensk-forfattningssamling\/avfallsforordning-2020614_sfs-2020-614\/\"\u003eThe Riksdag – Waste Ordinance (2020:614)\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDisclaimer: The templates are administrative aids. The business is responsible for correct measurement methods, food hygiene, waste regulations, and actual documentation.\u003c\/em\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Svenska Dokumentmallar","offers":[{"title":"Default Title","offer_id":55715320693078,"sku":"MATSVINNSREGISTER-2027","price":79.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0827\/2373\/3846\/files\/matsvinnsregister-2027-hero.png?v=1791818985"},{"product_id":"cateringkalkyl-cateringoffert-2026-2027-portioner-gaster-eventbudget-excel-word-pdf","title":"Catering Calculation \u0026 Catering Quotation 2026\/2027 – Portions, Guests \u0026 Event Budget | Excel, Word \u0026 PDF","description":"\u003cdiv class=\"mb-product\" lang=\"sv\"\u003e\n\n\u003ch2\u003eCatering Calculator \u0026amp; Catering Quotation 2026\/2027 – Excel, Word, and PDF\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much food do you need to purchase – and what price do you need to charge per catering assignment?\u003c\/strong\u003e This package helps catering companies, restaurants, cafés, and event suppliers to compile \u003cstrong\u003eguest counts, portion sizes, raw ingredients, staff, transport, equipment, customer quotations, and delivery plans\u003c\/strong\u003e. An Excel workbook with automatic calculations is combined with editable quotation and event templates, as well as separate user guides in Swedish and English.\u003c\/p\u003e\n\n\u003cnav aria-label=\"About the document template\"\u003e\u003cstrong\u003eAbout the document template:\u003c\/strong\u003e \u003ca href=\"#ingar\"\u003eWhat’s included\u003c\/a\u003e · \u003ca href=\"#excel\"\u003eThe Excel tool\u003c\/a\u003e · \u003ca href=\"#sa-gor-du\"\u003eHow to use\u003c\/a\u003e · \u003ca href=\"#moms\"\u003eVAT 2026–2027\u003c\/a\u003e · \u003ca href=\"#faq\"\u003eFAQ\u003c\/a\u003e\u003c\/nav\u003e\n\u003cdiv style=\"padding:14px 17px;background:#e8f5ec;border-left:4px solid #27834e;margin:15px 0\"\u003e\n\n\u003cstrong\u003eTechnically and source-checked: October 12, 2026.\u003c\/strong\u003e Documents have been rendered and PDF-checked. Calculation formulas have been verified with guest and quotation tests. These are editable administrative aids, not final legal advice, food certification, or guaranteed tax assessment.\u003c\/div\u003e\n\n\u003ch2 id=\"ingar\"\u003eWhat’s included in the package\u003c\/h2\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\u003ctr\u003e\n\n\u003cth\u003eDocument\u003c\/th\u003e\n\n\u003cth\u003eFormat\u003c\/th\u003e\n\n\u003cth\u003eContent\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eCatering calculator, portion requirements \u0026amp; quotation\u003c\/td\u003e\n\n\u003ctd\u003eExcel (.xlsx)\u003c\/td\u003e\n\n\u003ctd\u003e8 linked sheets with budget, purchase requirements, quotation items, VAT, customer overview, and suppliers.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eCateringoffert – Svenska \/ Catering Quotation – English\u003c\/td\u003e\n\n\u003ctd\u003eWord (.docx) + PDF\u003c\/td\u003e\n\n\u003ctd\u003eEditable customer quotation with assignment, scope, price rows, VAT, adjusted guest count, payment, cancellation, and acceptance.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eEventplan \u0026amp; Leveranskontroll \/ Event Plan \u0026amp; Delivery Check\u003c\/td\u003e\n\n\u003ctd\u003eWord (.docx) + PDF\u003c\/td\u003e\n\n\u003ctd\u003eEvent details, checklist before\/during\/after, schedule, delivery receipt, deviations, and persons in charge.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eDetailed user guide – Svenska + English\u003c\/td\u003e\n\n\u003ctd\u003eWord (.docx) + PDF\u003c\/td\u003e\n\n\u003ctd\u003eStep-by-step, calculation examples, VAT precautions, quality list, and government sources.\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cstrong\u003e13 delivery files in ZIP:\u003c\/strong\u003e 6 DOCX, 6 searchable PDF, and 1 XLSX. The Word and PDF documents are available in Swedish and English; the Excel workbook is in Swedish and intended for Swedish businesses.\u003c\/p\u003e\n\n\u003ch2 id=\"excel\"\u003eExcel – eight worksheets for catering calculation\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOverview:\u003c\/strong\u003e guest count, quotation excluding and including VAT, calculated direct raw ingredient costs, other direct costs, and calculated contribution.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eEvent:\u003c\/strong\u003e customer, event ID, number of guests, date, delivery type, location, and buffer percentage.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMenu \u0026amp; purchases:\u003c\/strong\u003e 80 rows where grams per guest, number of portions, buffer, and purchase price per kg automatically generate purchase requirements and costs.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDirect costs:\u003c\/strong\u003e 80 rows for staff, transport, packaging, rented equipment, and other costs. Raw ingredients from the menu sheet should not be double-counted here.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eQuotation items:\u003c\/strong\u003e 60 price rows with quantity, price excluding VAT, and \u003cstrong\u003eindividually selected VAT amount per row\u003c\/strong\u003e.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCustomer quotation:\u003c\/strong\u003e an internal compilation with the first 20 quotation rows and the total amount from all 60 quotation rows. The complete delivery quotation is formatted in Word.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSuppliers:\u003c\/strong\u003e 50 rows for purchases, bookings, contact persons, delivery dates, and status.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRead me:\u003c\/strong\u003e instructions, calculation principles, legal limitations, and government sources.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cdiv style=\"padding:14px 17px;background:#fff3d1;border-left:4px solid #cba03d\"\u003e\n\n\u003cstrong\u003eNote:\u003c\/strong\u003e the calculated contribution (sales excluding VAT minus specified direct costs) is \u003cstrong\u003enot the company's net profit\u003c\/strong\u003e. Fixed costs, financing, other taxes, and any costs not registered are additional. Check weight measurements and quantities. The template is not accounting or a HACCP system.\u003c\/div\u003e\n\n\u003ch2 id=\"sa-gor-du\"\u003eHow to use the catering package\u003c\/h2\u003e\n\n\u003col\u003e\n\n\u003cli\u003eEnter the event and a realistic guest count in the Excel sheet \u003cstrong\u003eEvent\u003c\/strong\u003e.\u003c\/li\u003e\n\n\u003cli\u003eCalculate raw material and purchase requirements in \u003cstrong\u003eMenu \u0026amp; purchases\u003c\/strong\u003e, including a buffer for planned loss.\u003c\/li\u003e\n\n\u003cli\u003eRegister staffing, transport, packaging, and rental in \u003cstrong\u003eDirect costs\u003c\/strong\u003e.\u003c\/li\u003e\n\n\u003cli\u003eCreate the customer’s price rows in \u003cstrong\u003eQuotation items\u003c\/strong\u003e and assess the correct VAT rate for each provision.\u003c\/li\u003e\n\n\u003cli\u003eCheck total sums and calculated contribution in \u003cstrong\u003eOverview\u003c\/strong\u003e.\u003c\/li\u003e\n\n\u003cli\u003eTransfer verified amounts and terms to the editable \u003cstrong\u003eCatering quotation\u003c\/strong\u003e. Then, plan the implementation in \u003cstrong\u003eEvent Plan \u0026amp; Delivery Check\u003c\/strong\u003e.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003ch2\u003eExample: portion calculation for 80 guests\u003c\/h2\u003e\n\n\u003cp\u003eIf an ingredient is planned at 150 grams per guest for 80 guests, the base requirement is 12 kg. With a 10 percent buffer, the purchase amount becomes \u003cstrong\u003e13.2 kg\u003c\/strong\u003e. At a purchase price of 85 SEK\/kg excluding deductible VAT, the planned raw material cost is \u003cstrong\u003e1,122 SEK\u003c\/strong\u003e. The quantities are a pedagogical example and not recommended portion sizes.\u003c\/p\u003e\n\n\u003ch2 id=\"moms\"\u003eCatering VAT 2026\/2027 – food or service?\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom April 1, 2026, through December 31, 2027, the VAT rate on food is normally 6 percent.\u003c\/strong\u003e Restaurant and catering services are normally subject to \u003cstrong\u003e12 percent\u003c\/strong\u003e. According to the Swedish Tax Agency's legal guidance, the distinction depends on factors such as which support services are included, e.g., table setting, serving, dishwashing, and certain equipment rentals. Pure food delivery is not automatically a catering service even if delivery occurs to an event.\u003c\/p\u003e\n\n\u003cp\u003eSeparate services may require other VAT rates. The Excel sheet’s VAT fields are therefore \u003cstrong\u003eeditable per quotation item\u003c\/strong\u003e and should be filled based on a real assessment – not automatically with the same VAT rate for all rows. For deliveries and invoices during later periods, the rules must be checked again.\u003c\/p\u003e\n\n\u003ch2\u003eFood safety and responsibility\u003c\/h2\u003e\n\n\u003cp\u003eCatering operations are normally subject to food regulations. Verksamt states that most businesses need to be registered with the municipality before starting. Safe handling, any temperature logs, allergen information, and relevant HACCP\/self-monitoring should be documented according to the business's own routines. This package does not replace such documentation. Also see \u003ca href=\"\/en\/products\/haccp-egenkontroll-livsmedel-restaurang-cafe-2026-2027\"\u003eHACCP \u0026amp; Food Self-Monitoring\u003c\/a\u003e at the Template Shop.\u003c\/p\u003e\n\n\u003ch2\u003eRelated templates\u003c\/h2\u003e\n\n\u003cp\u003eFor portion costs per dish, see \u003ca href=\"\/en\/products\/receptkalkyl-menyprissattning-2026-2027-restaurang-cafe-excel-word-pdf\"\u003eRecipe Calculator \u0026amp; Menu Pricing\u003c\/a\u003e. For systematic waste follow-up, see \u003ca href=\"\/en\/products\/matsvinnsregister-svinnuppfoljning-2026-2027-restaurang-storkok-excel-word-pdf\"\u003eFood Waste Register \u0026amp; Waste Follow-up\u003c\/a\u003e. This product is instead assignment-based and helps you create a full catering quotation.\u003c\/p\u003e\n\n\u003ch2 id=\"faq\"\u003eFAQ\u003c\/h2\u003e\n\n\u003ch3\u003eCan I calculate catering for 50, 80, or 200 people?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Enter any guest count; the recipe\/ingredient rows are recalculated based on weight, number of portions, and buffer.\u003c\/p\u003e\n\n\u003ch3\u003eIs a Word quotation template included?\u003c\/h3\u003e\n\n\u003cp\u003eYes. You receive an editable Swedish and English customer quotation with associated searchable PDF versions.\u003c\/p\u003e\n\n\u003ch3\u003eDoes Excel calculate VAT automatically?\u003c\/h3\u003e\n\n\u003cp\u003eYes, mathematically based on the VAT rate \u003cem\u003eyou choose yourself\u003c\/em\u003e for each quotation item. The template does not determine which VAT rate is legally correct.\u003c\/p\u003e\n\n\u003ch3\u003eIs this a catering calculation for each assignment?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Copy the Excel workbook for each event for clear documentation and easy follow-up.\u003c\/p\u003e\n\n\u003ch3\u003eIs a binding catering agreement included?\u003c\/h3\u003e\n\n\u003cp\u003eNo. The quotation has editable term fields but is not an individually legally reviewed contract product. Let a specialist review it for more complicated assignments.\u003c\/p\u003e\n\n\u003ch3\u003eAre the templates in English?\u003c\/h3\u003e\n\n\u003cp\u003eQuotation, event plan, and user guides are available in Swedish and English. The Excel tool is in Swedish and intended for Swedish conditions.\u003c\/p\u003e\n\n\u003ch2\u003eFormat, delivery, and sources\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e XLSX, DOCX, PDF. \u003cstrong\u003eLanguage:\u003c\/strong\u003e Swedish + English (Excel in Swedish). \u003cstrong\u003eVersion:\u003c\/strong\u003e 1.0 – 2026\/2027. \u003cstrong\u003eSource- and technically checked:\u003c\/strong\u003e 2026-10-12. \u003cstrong\u003eDigital delivery:\u003c\/strong\u003e ZIP archive with 13 files once connected to Shopify Digital Products.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGovernment sources:\u003c\/strong\u003e \u003ca href=\"https:\/\/www.skatteverket.se\/foretag\/moms\/kopavarorochtjanster\/momssatserochundantagfranmoms.4.58d555751259e4d66168000409.html\"\u003eSwedish Tax Agency – VAT rates\u003c\/a\u003e; \u003ca href=\"https:\/\/www4.skatteverket.se\/rattsligvagledning\/edition\/2026.12\/395002.html\"\u003eSwedish Tax Agency – Restaurant and catering services\u003c\/a\u003e; \u003ca href=\"https:\/\/verksamt.se\/bransch\/hitta-tillstand\/tillstand\/food-businesses-UKR2055\"\u003eVerksamt – Food establishment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDisclaimer: The material consists of administrative support tools. The buyer is responsible for current tax regulations, calculation data, food safety, contractual terms, and actual deliveries.\u003c\/em\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Svenska Dokumentmallar","offers":[{"title":"Default Title","offer_id":55715867394390,"sku":"CATERINGKALKYL-OFFERT-2027","price":79.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0827\/2373\/3846\/files\/catering-2027-hero.png?v=1791825706"},{"product_id":"kassabok-dagskassa-2026-2027-kontantjournal-dagsavslut-kassadifferens-excel-word-pdf","title":"Cash Book \u0026 Daily Sales 2026\/2027 – Cash Journal, Daily Closing \u0026 Cash Variance | Excel, Word \u0026 PDF","description":"\u003csection class=\"mb-product-description\" lang=\"sv\"\u003e\n\u003ch2\u003eCash Book \u0026amp; Daily Cash 2026\/2027 – Excel for physical cash registers\u003c\/h2\u003e\n\n\u003cp\u003eGet your company's \u003cstrong\u003ecash management, daily cash records, cash counts, and cash discrepancies\u003c\/strong\u003e organized. This professional package includes an editable cash book in Excel with automatic balances, ready-to-use Word templates for daily closing and discrepancy investigation, searchable PDF versions, and a separate user guide.\u003c\/p\u003e\n\n\u003cp\u003eDesigned for small businesses, shops, cafés, associations, and organizations that want better order for \u003cstrong\u003ephysical cash\u003c\/strong\u003e as a complement to regular cash registers and accounting systems.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Excel (XLSX) + Word (DOCX) + PDF. \u003cstrong\u003eLanguage:\u003c\/strong\u003e Swedish with a supplementary English working document and an English quick guide. \u003cstrong\u003eDelivery package:\u003c\/strong\u003e 11 files.\u003c\/p\u003e\n\n\u003cnav aria-label=\"About the document template\"\u003e\u003cstrong\u003eAbout the document template:\u003c\/strong\u003e \u003ca href=\"#mb-ing%C3%A5r\"\u003eWhat's included\u003c\/a\u003e · \u003ca href=\"#mb-excel\"\u003eThe Excel tool\u003c\/a\u003e · \u003ca href=\"#mb-guide\"\u003eHow to do it\u003c\/a\u003e · \u003ca href=\"#mb-juridik\"\u003eRules and responsibilities\u003c\/a\u003e · \u003ca href=\"#mb-faq\"\u003eFAQ\u003c\/a\u003e\u003c\/nav\u003e\n\u003caside style=\"border-left:4px solid #38805B;background:#EAF6EE;padding:14px;margin:16px 0\"\u003e\u003cstrong\u003eProfessionally source-checked October 13, 2026.\u003c\/strong\u003e Relevant Swedish Accounting Act and the Swedish Tax Agency's information on cash registers have been verified. The product is not reviewed or certified by any authority and does not replace professional accounting advice.\u003c\/aside\u003e\n\u003ch2 id=\"mb-ingår\"\u003eWhat is included in the package\u003c\/h2\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\u003ctr\u003e\n\n\u003cth\u003eDelivery file\u003c\/th\u003e\n\n\u003cth\u003eUse\u003c\/th\u003e\n\n\u003cth\u003eFormat\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eCash management routine\u003c\/td\u003e\n\n\u003ctd\u003eRoles, daily checks, reconciliation, documentation, and responsibility.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eDaily cash report\u003c\/td\u003e\n\n\u003ctd\u003eForm for counted cash, bills\/coins, expected balance, and signatures.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eCash discrepancy \u0026amp; correction\u003c\/td\u003e\n\n\u003ctd\u003eTraceable discrepancy investigation, decided action, and follow-up.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eDaily Cash Reconciliation\u003c\/td\u003e\n\n\u003ctd\u003eEnglish supplementary working document, adapted to Swedish conditions.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eDetailed user guide\u003c\/td\u003e\n\n\u003ctd\u003eFill-in instructions, legal check-points, common mistakes, and English quick guide.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eCash Book \u0026amp; Daily Cash\u003c\/td\u003e\n\n\u003ctd\u003eExcel with seven worksheets, cash journal, daily closing, monthly summary, and control panel.\u003c\/td\u003e\n\n\u003ctd\u003eXLSX\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cstrong\u003eTotal: 11 files\u003c\/strong\u003e – 5 editable Word, 5 searchable PDF, and 1 Excel. No subscription or cloud service required.\u003c\/p\u003e\n\n\u003ch2 id=\"mb-excel\"\u003eWhat can the Excel template do?\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCash Journal:\u003c\/strong\u003e 250 rows for physical cash management with date, voucher reference, payment received, payment made, and running balance.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDaily Closing:\u003c\/strong\u003e 120 rows to compare actual counted cash with calculated balance and mark discrepancies.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMonthly Summary:\u003c\/strong\u003e automatically compiled cash payments received and made with opening and closing balance for the selected calendar year.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDiscrepancy Register:\u003c\/strong\u003e 80 rows for recording reason, action, responsible person, and status.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eControl Panel:\u003c\/strong\u003e payments received and made, calculated cash, and control flags.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSettings and guide:\u003c\/strong\u003e editable opening balance, calendar year, cash point, and instructions.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003caside style=\"background:#FFF2D6;padding:14px;margin:16px 0\"\u003e\u003cstrong\u003eImportant limitation:\u003c\/strong\u003e The Excel template handles only physical cash. Card payments and Swish are not money in the cash drawer and must be handled in the regular cash register and accounting routine. The template is not a cash register and cannot replace cash receipts, control units, journal memory, or complete accounting. Automatic balances are control documentation, not approved accounting entries.\u003c\/aside\u003e\n\u003ch2 id=\"mb-guide\"\u003eHow to use the cash book\u003c\/h2\u003e\n\n\u003col\u003e\n\n\u003cli\u003eEnter company, year, and opening physical cash in Settings.\u003c\/li\u003e\n\n\u003cli\u003eRegister actual physical cash changes in chronological order with voucher reference and cash amount.\u003c\/li\u003e\n\n\u003cli\u003eEnd the day with an actual cash count and enter the counted amount in Daily Closing.\u003c\/li\u003e\n\n\u003cli\u003eCheck for discrepancies and investigate the cause using the separate discrepancy form.\u003c\/li\u003e\n\n\u003cli\u003eReconcile cash data against cash register reports and regular accounting, attest, and archive the documents according to the company's routines.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003ch2 id=\"mb-juridik\"\u003eThe Accounting Act and cash registers – what applies?\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Accounting Act (1999:1078) Chapter 5 Section 2\u003c\/strong\u003e states as a general rule that cash payments received and made must be recorded no later than the following business day. The law and generally accepted accounting principles permit postponement in certain situations. There must normally be a voucher for every business transaction in accordance with \u003cstrong\u003eChapter 5 Sections 6–7\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSeparate obligation to use a cash register:\u003c\/strong\u003e many businesses that accept payment by cash, card, or Swish must use a cash register, with some exceptions. From \u003cstrong\u003eJanuary 1, 2027\u003c\/strong\u003e, specific technical requirements for cash registers will apply according to the Swedish Tax Agency's regulations. The cash book provided here does not fulfill this cash register requirement.\u003c\/p\u003e\n\n\u003cp\u003eOfficial sources: \u003ca href=\"https:\/\/www.riksdagen.se\/sv\/dokument-och-lagar\/dokument\/svensk-forfattningssamling\/bokforingslag-19991078_sfs-1999-1078\/\"\u003eThe Riksdag – The Accounting Act\u003c\/a\u003e · \u003ca href=\"https:\/\/www.skatteverket.se\/foretag\/drivaforetag\/kassaregister\"\u003eThe Swedish Tax Agency – Cash registers\u003c\/a\u003e · \u003ca href=\"https:\/\/www.skatteverket.se\/foretag\/drivaforetag\/kassaregister\/saharanvanderdukassaregister.4.69ef368911e1304a625800013725.html\"\u003eThe Swedish Tax Agency – Using cash registers correctly\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eWho is the template for?\u003c\/h2\u003e\n\n\u003cp\u003eSmall businesses with cash registers, shops, cafés, local associations, and organizations that need accounting documentation for cash counting, cash discrepancies, and follow-up. The cash book can also serve as a complement to existing routines for daily reporting.\u003c\/p\u003e\n\n\u003ch2 id=\"mb-faq\"\u003eFrequently asked questions\u003c\/h2\u003e\n\n\u003ch3\u003eCan I use the Excel template instead of a cash register?\u003c\/h3\u003e\n\n\u003cp\u003eNo. A cash book is an administrative support register. The obligation to use a cash register according to the Tax Procedures Act must be assessed separately.\u003c\/p\u003e\n\n\u003ch3\u003eIs the cash book the same as accounting?\u003c\/h3\u003e\n\n\u003cp\u003eNo. Filling in the cash book does not mean a business transaction is correctly accounted for. Vouchers, accounts, corrections, and financial information are handled in the regular accounting system.\u003c\/p\u003e\n\n\u003ch3\u003eCan I use the template for Swish and card sales?\u003c\/h3\u003e\n\n\u003cp\u003eThe physical cash journal should not be affected by card or Swish payments. Such payments are followed up in cash registers, settlement documentation, and bank\/accounting routines.\u003c\/p\u003e\n\n\u003ch3\u003eCan Excel calculate cash discrepancies?\u003c\/h3\u003e\n\n\u003cp\u003eYes. When you fill in the actual counted cash, it is compared with a formula-calculated amount, and any deviations are flagged for investigation.\u003c\/p\u003e\n\n\u003ch3\u003eIs an English version included?\u003c\/h3\u003e\n\n\u003cp\u003eYes, a separate English working document (Daily Cash Reconciliation) and an English quick guide. The Swedish documents are the primary versions and are based on Swedish conditions.\u003c\/p\u003e\n\n\u003ch3\u003eDo the files work without a subscription?\u003c\/h3\u003e\n\n\u003cp\u003eYes. The Word and PDF files can be used locally. Excel calculations require Microsoft Excel or a compatible spreadsheet application.\u003c\/p\u003e\n\n\u003ch2\u003eFormat and digital delivery\u003c\/h2\u003e\n\n\u003cp\u003eDigital document product in ZIP format. No physical delivery. \u003cstrong\u003eThe download file must be connected to Digital Products for automatic delivery after purchase.\u003c\/strong\u003e Check specific industry requirements and contact an accounting consultant if necessary.\u003c\/p\u003e\n\n\u003c\/section\u003e\u003caside data-mb-seo=\"2026-10-13\" style=\"margin-block:24px;padding:18px;border:1px solid #d8e0e7;border-radius:10px;background:#f5f8fb\" dir=\"auto\"\u003e\u003ch2\u003eGuides to help you use the materials\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\u003ca href=\"\/en\/blogs\/foretag\/stamma-av-dagskassa-kassabok-kassadifferens\"\u003eReconciling daily cash – cash book, daily closing, and cash discrepancies\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"\/en\/blogs\/foretag\/ekonomistyrning-smaforetag-budget-betalningar-uppfoljning\"\u003eFinancial management in small businesses – budget, payments, and follow-up\u003c\/a\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003c\/aside\u003e","brand":"Svenska Dokumentmallar","offers":[{"title":"Default Title","offer_id":55731248365910,"sku":"KASSABOK-DAGSKASSA-2027","price":79.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0827\/2373\/3846\/files\/kassabok_2027_hero.png?v=1791903081"}],"url":"https:\/\/mallbutiken.se\/en\/collections\/restaurang-cafe-livsmedel-mallar.oembed","provider":"Mallbutiken","version":"1.0","type":"link"}