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Recipes: what a dish actually costs you
Tie menu items to ingredients so selling a plate takes stock off and shows your true margin.
1 min read
A menu price means very little on its own. Recipes connect what you sell to what you bought, so you can see the margin on every dish rather than guessing at it.
- Add your ingredients as stock items with their purchase cost.
- Build a recipe for each menu item: the ingredients and how much of each goes into one plate.
- Sell as normal. Selling the dish takes the ingredients off stock.
- Read the margin per dish in reporting, and see which items are carrying the kitchen and which are not.
Tip — Review recipe costs when supplier prices move. A dish that was profitable at last quarter's cooking oil price may not be at this quarter's, and the menu price is the last thing most kitchens revisit.
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