Produce · Kitchen & purchasing
The true cost of every plate, from stock to plating
Describe a recipe with its ingredients, sub-recipes, yield and waste. Menuchic calculates the cost per portion, including ingredients, labour and energy, and compares it with the selling price.
Available inStarter : not includedPro : not included360 : included
What it changes
Recipes & costings, in practice
Reusable sub-recipes
White stock, sweet pastry, sauce: written once, used everywhere, recalculated when an ingredient price changes.
An honest cost
Costs are given as a range when some data is uncertain, rather than a falsely precise figure.
The production sheet
Quantities scaled to the batch, and the method: the sheet is ready for the kitchen team.
How it works
Set up in 4 steps
- Enter your ingredients and supplier prices
- Create recipes and sub-recipes
- Link the recipe to the dish you sell
- Track food cost and margin dish by dish
Plans
Which plan?
| Starter | Pro | 360 |
|---|---|---|
| Not included | Not included | Included |
FAQ
Your questions
How is the food cost ratio calculated?
Ingredient cost per portion divided by the selling price excluding VAT. Menuchic shows it alongside the margin after full cost (ingredients, labour and energy).
Do supplier prices update?
You compare several suppliers’ prices per ingredient; a new price recalculates every recipe concerned.
Goes well with