Recipe Cost Example
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Premium Protein (yield-adjusted) | kg | — | ||
| Sides + Sauce | kg | — | ||
| Garnish + Herbs | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Always cost recipes using current supplier prices — not the price you paid last quarter.
- Tag each ingredient with its primary supplier — auto-pricing works best at scale.
- Re-cost the full menu every 4 weeks — drift adds up fast.
- Yield-adjust every ingredient — raw price ≠ plated price.
Frequently Asked Questions
Each ingredient is linked to its purchase price. When you update the price (or import a supplier invoice), every recipe using that ingredient recalculates automatically.
Yes — update one ingredient price and every recipe, menu, event and PDF quote that uses it recalculates instantly.
Costing recipes using the real cost per usable kg (after trim and cooking loss), not the raw purchase price. Critical for premium ingredients.