Costing
Recipe Costing
Cost every recipe from your price book. Know your plate cost and food cost percentage before you price the menu.
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Add price book items first
Recipes are costed from your price book. Scan an invoice or add a few ingredients to get started.
How to use this in your kitchen
- 1Load or create a recipe, set servings and optional menu price, then add each ingredient from the price book (or type a one-off cost).
- 2Match units to how you prep (oz, each, cup). The tool converts from pack cost so plate cost stays accurate.
- 3Watch food cost % and the target price tips (25 to 33%). If % is high, trim portions, swap vendors, or raise the menu price before printing.
- 4Name the recipe so autosave keeps it. Switch recipes from the list when you cost a full menu block.
- 5Done is a saved recipe with plate cost and food cost % you would defend to an owner. Use it before specials hit the board, not after.