Kitchen, stock and hygiene
A dish's food cost and margin
Enter the net cost per portion under Food cost on the dish, or create a recipe in Stock. The dish then shows its net margin, and the Costing tab sorts the menu by margin.
Enter the food cost
- 1. Open Menu and select the dish.
- 2. Under Food cost, enter what one portion costs in ingredients, net.
- 3. Below the price you now see the net margin in per cent and per portion. Without a food cost it says “Margin open, the food cost is missing”.
- 4. Publish the menu.
The calculation uses the net price at the dine-in VAT rate. VAT is not revenue.
From the recipe
If you also have Stock, the food cost can come from a recipe. It writes the value to the dish when you save, as soon as every ingredient has a purchase cost. If purchase prices change, save the recipe again so the value catches up.
Costing
The Costing tab shows the menu sorted by margin and, at the top, the average margin, net across the published menu. Dishes without a food cost never count as 100 %; they are listed separately below. One click opens the dish right at the Food cost field.
If it says “Nothing to cost yet”, no dish has a food cost so far.
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