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The recipe is the cost model.

Recipes and sub-recipes with yield, portion size and preparation loss — costed automatically as ingredient prices move, feeding menu pricing and dish-level margin.

The problem

Menu prices are usually set once, against a cost calculated once, and reviewed when someone notices margin has fallen. In between, every supplier price increase erodes the margin silently.

A costed recipe library makes the erosion visible per dish, which turns menu pricing from an annual exercise into a monitored one.

Core workflow

Ingredient to menu price.

01
Ingredient master
Purchase unit, recipe unit and conversion.
02
Yield
Trim, cooking loss and usable portion recorded.
03
Recipe build
Quantities, sub-recipes and method.
04
Cost roll-up
Updated automatically as prices change.
05
Pricing
Target food cost % and contribution per dish.
06
Engineering
Popularity against margin, per outlet and channel.
What it covers

Recipes

Recipe and sub-recipe libraryYield and preparation lossPortion size controlAllergen and nutrition dataRecipe versions and approval

Costing

Live ingredient costTheoretical dish costPrice change impact alertsCost by outlet and supplierContribution margin per dish

Menu

Menus by outlet and daypartChannel pricing — dine-in, deliveryMenu engineering matrixItem availability controlSeasonal and promotional menus
Operational outcomes
−1.6 pts
Food cost after repricing
Live
Dish cost as prices move
100%
Menu items with a costed recipe
Monthly
Menu margin review

Ranges observed on Al Jawad engagements. Targets agreed in assessment.

Cost your full menu once, properly.

We build the recipe library for one outlet and show which dishes are no longer making the margin you assume.