Recipe Costing
Cost each ingredient from purchase pack to the actual quantity used in the recipe.
Free Restaurant & Food Costing Toolkit
Cost Every Recipe, Portion and Event Before You Put a Price on It.
For restaurants, caterers, bakeries, hotels, cafés and food businesses that need to control ingredient cost, wastage, portion size, menu price and profit.
Use current supplier costs and realistic yields. Food cost changes quickly when ingredient prices, waste or portion sizes change.
Restaurants & CafésCost menu items and protect food-cost targets.
CaterersPrice events from guest count and service cost.
BakeriesCost batches, rejects and selling price per good unit.
HotelsCost dishes, banqueting and food-service packages.
A practical food-business costing desk
From Ingredient Pack to Menu Price.
Portion & Yield
Compare target portions with actual yield and see the cost of portion creep.
Menu Pricing
Set prices from target food cost percentage or gross margin.
Wastage
Convert purchase cost into the true cost of the edible or usable quantity.
Bakery Batch
Cost ingredients, packaging, labour, energy, rejects and selling price per good unit.
Catering Event
Price food, beverages, labour, transport, rentals, contingency and margin by guest count.
Daily Profit
Check sales against food cost, packaging, labour, energy, waste and other direct costs.
Customer Quotation
Create a clean quotation for catering, bakery, food supply or event packages.
Astute Restaurant & Food Costing Toolkit
Know What Every Plate, Batch and Event Really Costs Before You Set the Price.
Built for restaurants, caterers, bakeries, hotels, cafés and food businesses. Cost recipes ingredient by ingredient, include wastage and packaging, calculate portion cost, food cost percentage, recommended menu price and expected profit.
Recipe costing
Build the true cost of a dish, drink or batch ingredient by ingredient.
Enter how much of each ingredient you buy, what it costs, and how much of it the recipe uses. The toolkit converts everything into recipe cost automatically.
Ingredients
Example: rice, chicken, tomatoes, oil, spices, cream, flour, sugar.
Portion & yield control
See what portion size and yield do to food cost.
Use this when the same batch can produce different numbers of servings depending on portion control.
Menu pricing
Set a selling price from your target food-cost percentage or target profit margin.
Use food cost % when you want food cost to represent a defined share of menu price. Use profit margin when you are pricing from full portion cost.
Wastage & edible yield
Convert purchase cost into usable ingredient cost.
Useful for meat trimming, vegetables, fruits, fish, bakery loss, spoilage and preparation waste.
Bakery batch costing
Cost a batch of bread, cakes, pastries or baked goods.
Catering event costing
Price a wedding, corporate event, funeral, party or hotel function.
Work from guest count and per-person food cost, then add labour, transport, rentals, service charges and contingency.
Daily food-business profit
Check whether today's sales actually produced a useful gross contribution.
Customer quotation
Create a clean catering, bakery or food-supply quotation.
The PDF shows customer selling prices only. Internal food cost and margin are not shown.
Your business
Customer / event
Quotation lines
Add meals, trays, cakes, packages, beverages or service charges.
Business details
Set your food business once.
Saved recipes
Open a recipe saved on this device.
Why food costing matters
A Dish Can Sell Well and Still Lose Money.
A menu item may look profitable until wastage, packaging, labour, energy and portion size are included. The same applies to catering events and bakery batches.
The toolkit is designed to make those hidden costs visible before the final selling price is approved.