Restaurant recipe costing, line by line
Menu prices only work when you know what a plate costs. Recipe costing multiplies each ingredient's quantity by its purchase price, then divides by yield. Ingredient pricing in The Boring Recipe is coming in a later release.
Browse recipesWhat goes into a recipe cost
The quantity of each ingredient used, its price per purchase unit, and the yield after trim and cooking loss. Garnish and oil for the pan count too.
Why scaling and costing belong together
When you scale a recipe, the batch cost scales with it, but the cost per serving should stay the same. If it doesn't, the yield or a quantity is wrong.
Keep prices current
Supplier prices move weekly. Costing is only useful when prices are updated, so the cost per serving reflects what you pay today.