I’ll throw in this not-perfect spreadsheet I’ve developed years ago for manual brew, teas, and espresso drinks. It’s documented just enough to figure out how to use it; my general goal is to keep COGS (defined here as just labor+product cost as calculated) to 30% or lower. Some things inevitably go to the mid-30%'s, some items go into the low 20%'s. Stripped most identifying data, and product costs in here are years old, so take them as you will. Set as read-only, make a copy if you want to re-use.
EDIT: Don’t know the best way to make this an independent link instead of an inserted frame, so for now just add “https://docs.google.com” to the front of this link: /spreadsheets/d/1wg0haFTn0nEC8-R5LiyQzESKhjP24xTN3O95pv76ZxM/edit?usp=sharing