Recipe costing and menu pricing for restaurants

• Cost a recipe from real prices

  Each ingredient line takes the store’s own price in effect, else its latest delivery, else the brand’s standard price. If an ingredient has no usable price, the dish shows a partial cost and no profit.

• Price the menu

  Menu costs lists every dish and size with its cost, price, recipe food cost and what it earns, judged against your brand’s targets. A store can set its own price for a dish when it differs from the brand’s.

• Keep recipes under control

  Change a draft and publish it when it is ready; published versions never change and earlier ones are kept. A brand writes recipes once for every store, and a store can keep its own version.

• Handle cases, cups and grams

  Say how much one recipe unit of an ingredient weighs or holds, or share one conversion across similar ingredients, so a recipe measured in cups still costs from a price per case.

• Print the recipe check book

  Every recipe with its ingredients, units and conversions, laid out to print and check by hand, with no money on it.

• Recipes

  See the brand’s recipes and menu.

  Menu costs holds the money; the Recipes page has the amounts and a cost to make for each size.

• Recipe editing

  Write recipes just for this store.

  A store writes its own version of a brand recipe, with drafts, publishing and earlier versions kept.

• Ingredient purchases

  Record what ingredients cost this store.

  Record deliveries by supplier or one item at a time with a receipt photo, set the store’s own ingredient prices and add unit conversions; a new delivery ends an older own price, so costs follow what you buy.

Recipes works on its own with the brand’s ingredient prices. Recipe editing and Ingredient purchases need Recipes, and Recipes reads your deliveries for its costs. With Finance, a recorded delivery can also count as a food-cost expense in the profit and loss. Floor’s kitchen prep makes batches from the published prep recipes.

• Independent restaurants

  Know what each dish costs at today’s prices before you set or change its menu price.

• Franchise brands

  Write and publish recipes once for every store, keep standard ingredient prices, and see which stores sell a dish at a different price.

• Multi-location groups

  Each store costs the shared recipes from its own deliveries and prices, and the brand’s Menu costs shows each store’s menu price.

• Franchisees

  Cost the brand’s recipes at what your store pays, and set your own price for a dish when it differs from the brand’s.

• Inventory counts, so no actual-versus-theoretical food cost variance.
• Invoice scanning (OCR) or supplier price alerts.
• Supplier ordering or purchase orders.

• How costing works

  Where each ingredient’s price comes from, how units are converted, which date a price counts from, and why an incomplete recipe cost is never a margin.

• Importing ingredients

  The spreadsheet columns to use, how Mezbano checks every row before anything is saved, and what happens when you import again.

• Costing from case prices

  Turn a case, can or bag price into a cost per gram, millilitre or slice, allow for trim and waste, and keep recipe costs right when supplier prices change.

• Menu pricing

  Price a menu item from its food cost and a target percentage, check the dollars it earns, price each size, and allow for delivery app fees. With examples.

• Franchise recipes and costs

  How a small franchise can keep one recipe standard, set brand ingredient prices, let each store record its real costs, and compare food cost store by store.

• MarketMan alternative

  A MarketMan alternative for multi-unit and franchise groups: brand prices with per-store costs, plain answers about what it connects to, and no setup fee.