Food cost software for restaurants

Food cost (%) = the dish's ingredient cost ÷ selling price excl. VAT × 100. You get the ingredient cost by adding up each item on the recipe sheet: quantity × purchase price, waste included. Example: 3,20 € of ingredients for a dish sold at 12,80 € excl. VAT = 25% food cost. The app runs this calculation continuously, with purchase prices kept up to date by scanning your invoices.

Most restaurants aim for a food cost between 25 and 35% of the selling price excl. VAT. Above that, the margin gets hard to hold once payroll and fixed costs are paid. Think in euros too: a dish at 40% food cost can bring in more gross margin than one at 25% sold for less.

Multiplier = selling price ÷ ingredient cost. In casual dining, a multiplier of 3 to 4 on the ingredient cost is common. In the app you set the price by multiplier, by target margin % or by gross margin — and you instantly see the effective multiplier of each dish.

Gross margin = selling price excl. VAT − ingredient cost. As a percentage: (gross margin ÷ selling price excl. VAT) × 100. It's the figure to track dish by dish: it pays your labour, your fixed costs and your profit. The app shows it for every recipe and for the menu as a whole.

A recipe sheet locks the recipe down: ingredients, weights, waste, ingredient cost and selling price. It keeps the kitchen consistent and is the basis for the food cost calculation. In the app, every recipe generates its own exportable recipe sheet, updated automatically when your purchase prices change.