Recipe Margin (per dish)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Selling Price | pcs | — | ||
| Food Cost | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Recipe margin target: 65–75% (food cost 25–35%).
- Premium recipes (lobster, truffle): 55–65% margin is acceptable.
- Vegetarian recipes typically run 80%+ margin — promote them.
- Update recipe costs every time supplier prices change — drift is silent and lethal.
Frequently Asked Questions
(Selling price − food cost) ÷ selling price, expressed as %. €32 sell − €9 cost = €23 ÷ €32 = 72% margin.
65–75% on most recipes. 55–65% acceptable for premium recipes with high-cost ingredients (lobster, foie gras).
Substitute cheaper components, reduce portion by 5–8g, increase selling price 5%, or eliminate the recipe if it cannot reach target.