Menu Engineering & Cost Control

When an ingredient price changes, you need to know immediately which dishes fell below the profit line. This module cascades ingredient prices, adjusted for yield, into every recipe and suggests a selling price from a target food-cost percentage.

Monthly overhead is allocated to dishes by one of three methods (per cover, share of revenue, or a fixed amount) so the real break-even price is visible.

A simple version is now free for everyone on this site, with no sign-up; everything is calculated in the visitor’s own browser.