Food cost: ingredients, recipes and margin per dish
Published and maintained by Adtro Media
Products > Food cost works out what a dish costs to make, from the supplier bills you have already posted.
It runs in this order, and the first step is the one that makes the rest work:
- Invoice lines waiting to be matched — the top of the screen. Every line off a posted supplier bill that has not been tied to an ingredient yet. Match one and the matcher remembers that supplier's wording for good; leave them all unmatched and no ingredient has a price, so every report below is empty.
- Ingredients — the master list, each with a base unit: grams for anything weighed, millilitres for anything poured, units for anything counted. "CHICKEN THIGH 2KG" is one purchase of 2000 g, not two of a unit called 2KG — the pack size is part of the line, not the unit.
- Margin by dish — what each dish costs against what it sells for, with a target food-cost percentage you set (Singapore F&B commonly runs 28–35%).
- Supplier price changes — what went up, by how much, and since when.
- Theoretical vs actual — what the recipes say you should have used against what you actually bought.
A dish with no cost, an ingredient with no price and a variance with no theoretical side are shown as exactly that, with the reason. Nothing missing is drawn as a zero.
The Operations assistant reads all of it — ask it "what does the laksa cost to make?", "which dishes are below target margin?" or "have my supplier prices gone up?".
Faster: iBot inside your dashboard can walk you through this — or do it for you. Open Assistants and just ask.