Live plate and pour cost on every recipe.
Recipes, sub-recipes, batches and cocktails costed from the price ledger — with yield and trim loss — so a plate's cost moves the day its ingredients do.
The recipe-cost spreadsheet was built two years ago by a sous chef who has since left. Nobody trusts it, and nobody updates it.
Recipes, sub-recipes, batches and cocktails costed from the price ledger, with yield and trim loss, so a plate's cost moves the day its ingredients do.
Live plate and pour cost on every recipe.
- Sub-recipes nest to any depth
- Yield and trim loss built in
- Pour cost for cocktails by the ounce
- Target cost per plate
Costs that follow the invoices
Approve an invoice with a new price for shallots, and every recipe that uses them — and every recipe that uses a recipe that uses them — is re-costed.
Sub-recipes to any depth
House aioli in the burger sauce in the burger. Batches, prep and syrups nest as deep as your kitchen does.
Yield and trim, built in
A case of whole fish isn't a case of portions. Yield and trim loss are part of every line, so the cost is the cost on the plate.
Pour cost by the ounce
Cocktails costed by the pour from the bottle price, with your target cost beside every drink.
A number you can't compute is never guessed
If a unit can't be converted or an item has no price yet, the line says so. A plate cost that is quietly 40% low is worse than none.
Works hand in hand with
Items & price tracking
What you pay for everything, and who moved it.
Menu engineering
Stars, plowhorses, puzzles and dogs — from real sales.
Prep & waste
Prep lists from par, and a waste log valued at cost.
Invoices & AP
Code, approve and export every vendor invoice.
Document vault
Every licence, contract and statement in one place.
AI invoice capture
Photograph or email an invoice; AI reads every line.
Try Recipes & plate costing free for 14 days.
Start a trial with Recipes & plate costing on its own, or as part of any plan — and add or drop modules any month.