POS system for restaurants
Recipe costing and food cost per dish
A steak with fries is meat, fries, salad and gravy. You record how much of each goes in and see exactly what the dish costs.
Where it often goes wrong
Purchase prices rise unnoticed while the selling price stays the same. Without a cost per dish you only find out at year-end that the margin is gone.
How it works
- 1
Ingredients with a unit
Give products a purchase price per kg, litre or piece.
- 2
Build the recipe
Record quantities per dish in g, kg, ml, l or pieces.
- 3
Food cost and advice
See cost, food cost and a suggested price based on your own food cost target.
What you gain
- Cost per dish to the cent
- Alert when margin is too low
- Suggested selling price
- Separate add-on or included in Bookkeeping Pro
Real-world example
The butcher raises the steak price. The dish goes above your food cost target and the till shows a suggested price €1.50 higher.
Frequently asked questions
Is this a separate add-on?
Yes, Recipe costing is a separate add-on and is included in Bookkeeping Pro. The current price is on the pricing page.
Which food cost target is used?
30% by default, but you set it yourself.
More restaurant features
Ready for a calmer service?
We deliver your POS system fully pre-installed and set it up for your venue.