See the food cost and margin on every menu

Recipe costing earns its keep the moment it reaches the menu you actually sell. Now it does.

Plate cost, food cost, margin

Pick the recipe behind a dish and the menu shows what that plate costs to make, the food cost as a percentage of its price, and the margin left over. It’s the number caterers and kitchens live by, sitting right next to the price you’re charging, so a thin dish is obvious before it goes out, not after the month’s numbers come in.

A nudge where a dish has no recipe

A dish with no recipe attached can’t be costed, so the menu signposts it and points you at recipe costing to fill the gap. The costing stays on your side of the fence: the client sees the menu, you see the margins behind it.