Recipe costing
What each dish costs to make, kept current as supplier prices move.
A recipe is ingredients at quantities. Its cost changes every time a supplier price does, and a costing done once a year is wrong for eleven of them.
Costs update from invoices as they arrive, so the plate cost you are looking at reflects what you actually paid last week.
Where everything sits
How to work this page
A batch recipe divided by portions, or a single plate. Either works and mixing them within one recipe does not.
Yield percentage on prepped ingredients. A protein trimming to seventy percent costs meaningfully more per plated portion than its invoice price.
Ingredient costs follow invoices. The plate cost moves without anybody recosting.
Recipes whose cost has risen most since last period are where margin is quietly leaking.
On a phone
Every figure from the desktop appears here, stacked rather than reduced. Tables scroll inside themselves so the page never moves sideways, and figures keep their separators and their alignment at every width.
Questions people actually ask
No. The items making up most of your covers give you most of the value. Costing the whole menu is a project that often does not finish.
A sauce used in six dishes is costed once and referenced. Its price change flows to all six automatically.