Prepare recipe costs before pricing a dish

A dish can sell well and still cost more to make than you expect. Start with a repeatable recipe, then calculate what one portion uses.

01. Write the recipe as the kitchen makes it

List every ingredient and the amount used for one batch. Use consistent units such as grams, millilitres or pieces. Record the number of portions the finished batch actually produces.

Include oil, sauces and garnishes that are easy to overlook. Recheck yield when preparation waste or cooking changes the usable amount.

02. Convert purchase cost into recipe cost

Match each ingredient to its purchase unit before calculating. If 1 kg costs J$1,000 and a portion uses 100 g, the ingredient cost for that portion is J$100 before waste. Use the same currency and unit basis throughout.

Keep supplier prices current. A useful recipe cost should change when the amount you pay or the portion size changes.

03. Include the costs around the food

Record packaging, disposables and any other direct items supplied with the dish. Keep assumptions about cooking fuel or other shared costs visible instead of treating an estimate as an exact measurement.

The Restaurant design preview brings ingredients, disposables and gas usage into the recipe workflow. Confirm the final controls when the module becomes available.

04. Review the full picture before pricing

Compare the portion cost with the selling price, then consider the other costs of running your business. Ingredient cost alone is not profit.

Review your most popular dishes first, and revisit recipes after a supplier-price change or a portion adjustment. A repeatable recipe gives both the kitchen and the owner a clearer starting point.

Prepare your menu