Inventory and food cost
Recipe costing: what a plate really costs
Add ingredients and yields to each dish and see its cost and margin, updated as your ingredient costs change.
Recipe costing adds up the ingredients in each dish, accounts for yield and shows the plate cost and margin. When an ingredient cost changes, every dish using it updates. Sub-recipes such as sauces are costed once and reused across the menu.
When you would use it
“Chicken prices rose and you do not know which dishes lost money.”
“A new dish is priced by feel and you want to check it.”
“A house sauce goes into six dishes and costs change monthly.”
How it goes, step by step
1
Add ingredients
With a unit and a cost.
2
Build the recipe
Quantity per portion, with yield.
3
Read the margin
Plate cost against menu price.
Settings and edge cases
| Topic | What to know |
|---|---|
| Sub-recipes | A sauce is costed once and used in many dishes. |
| Yield | Trim and cooking loss are captured. |
| Costs | Enter ingredient costs by hand or update them when invoices arrive. |
Questions about this feature
Is the cost updated automatically?
When you update an ingredient cost, dishes using it update.
Can it import invoices?
Ask in the demo about invoice entry for your suppliers.
See it on your own menu.
Bring your menu. We will show how Zorveta One fits your restaurant.