Know your numbers. Own your kitchen.
1
Add your ingredients
Enter what you buy and what you paid. Cost per gram is calculated automatically.
2
Build your recipes
Combine ingredients into dishes and see your exact cost per serving instantly.
3
Set your prices
See if your menu is making money and exactly what to charge.
Skip intro
know your numbers. own your kitchen.
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Step 1 of 3 — Add your ingredients first
1
Ingredients
2
Recipes
3
Pricing
Ingredient library
Every item you buy that goes into a dish.
How this works: Enter the ingredient name, how big the pack is (e.g. 1000g bag of flour), the unit, and what you paid. The cost per gram/ml is calculated automatically.
IngredientPack sizeUnitCost ($)

Changes save automatically.

Recipes
Build dishes from your ingredients.
Tip: Enter the amount of each ingredient you use per dish — e.g. 250g of flour, 120g of mozzarella. Cost is calculated instantly.
Build a new recipe
IngredientAmountUnitCost
Menu & pricing
Set your prices. See what you're making per plate.
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Items on menu
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Avg food cost %
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Best margin
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Watch out for
Food cost % is your ingredient cost as a percentage of your menu price. Aim for 28–35%. Green = great. Amber = ok. Red = losing money.
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No recipes yet
Head to Recipes and save at least one dish, then come back here to set prices.
Cost simulator
What happens to your margins if ingredient prices go up?
How to use: Drag the global slider or adjust individual ingredients. The impact on every recipe updates instantly.
Quick scenarios
0%
Per-ingredient
Add ingredients first.
Impact on your recipes
Save some recipes to see impact.
Waste tracker
Log anything thrown out. See in dollars what it costs you.
Lost this month
$0.00
This week
$0.00
Biggest offender
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Log a waste event
Select the ingredient, enter how much was wasted, and pick a reason. The cost is calculated automatically.
Ingredient
Amount
Reason
Waste log
DateIngredientReasonCost
By reason
Settings
Business targets
Food cost % is the most important number. Set it to 30% if you're unsure — that's the industry standard.
28–35% is standard
Pricing formula

Menu price = Cost per serving ÷ Target food cost %
E.g. $2.50 ÷ 0.30 = $8.33

Data

All data saves automatically to this browser.

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