Know what every plate costs before it hits the menu and the price it needs to carry, with recipe costing, break-even and what-if pricing built in.
Know what every plate costs before it goes on the menu, and what price it needs to carry to make money. This workbook turns your ingredient prices and recipes into food cost percent, margin and a clear status for every dish.
Chefs, kitchen managers and owners who are costing a new menu, repricing after vendor increases or trying to explain why food cost drifted.
Works in Microsoft Excel and Google Sheets. Type your costs into the input cells and the formulas do the rest. For the line-by-line method behind it, see our free food cost guide and calculator.
A few of the most used tools in the OpsEdge catalog.
