Book a demo
Recipes & menu

A plate cost that's still true this week

Recipes cost from recorded purchase prices, with yields and sub-recipes applied. When a vendor price is updated, affected plates re-cost and the margin change is flagged.

  • Yields and waste factors per ingredient
  • Sub-recipes and batch prep costed once, used everywhere
  • Menu engineering and price scenarios on real sales mix
Menu Engineering
Downtown · Last 30 days
All categories
Plow Horse
Popular · lower margin
Star
Popular · high margin
Dog
Low volume · lower margin
Puzzle
Low volume · high margin
Menu item performance
Ribeye plateStar$26.69
House burgerPlow Horse$12.40
Grilled salmonPuzzle$21.10
Soup of the dayDog$5.80
01Capabilities

From ingredient to menu decision

Recipe costing

  • Cost from recorded purchase prices
  • Yield and trim factors
  • Allergen and prep notes
  • Recipe books and print cards

Sub-recipes & batches

  • Nested sub-recipes
  • Batch yields and portioning
  • Production cost roll-up
  • Reuse across locations

Menu engineering

  • Stars, plowhorses, puzzles, dogs
  • Contribution margin by item
  • Sales mix from POS
  • Trend by period and location

Price optimizer

  • Target food-cost scenarios
  • Price change impact modelling
  • Competitive price anchors
  • Rollout by location
02Workflow

Cost once, stay current forever

  1. 01

    Build the recipe

    Ingredients, quantities, yields and sub-recipes — entered with your chefs during implementation.

  2. 02

    Map imported sales

    Imported menu-item sales map to recipes to calculate theoretical usage without a manual tally.

  3. 03

    Watch margin, not just cost

    Price moves flow through. Margin flags the plates whose contribution changed and what price holds it.

03Outcome

Menu changes with a number behind them

Instead of a quarterly across-the-board price increase, you change the six items that actually moved — and you can show why.

  • Know which items lost margin and by how much
  • See the specific ingredient that caused it
  • Model a price or spec change before committing
  • Compare plate cost across locations and brands
  • Theoretical usage for variance built from real recipes
  • Portion control problems become visible, not suspected
  • Recipe books available to kitchen teams on mobile
  • Version history on every recipe change