The Recipe Coster

Enter ingredient data using the on-screen form or import from a spreadsheet

Build your recipes on screen selecting the ingredients you want to use. Autocomplete makes it easy

Setup your recipe yields / menu items – enter desired food cost percent and the actual menu price.

Update ingredient costs and click on recost. Recipe and menu item costs and target prices automatically update. Get reports showing menu prices you should charge to maintain profitability.

• Easy data entry – add ingredients from a spreadsheet, as you build recipes or with the on-screen form. Update costs from a spreadsheet or use the on-screen form.
• Unit of measure flexibility – automatically converts unit costs from the unit of measure as purchased to the unit of measure your recipes actually use adjusted for waste and yield losses. The system provides 36 different units of measure including hours and length – and converts between english and metric measures.
• Need to size a recipe for ten, twenty, thirty servings? No problem. The Recipe Coster automatically sizes recipes up or down and normalizes units of measure so you don’t end up measuring out 24 teaspoons of baking soda.
• Need to convert a recipe from metric units to measures your staff understands? Just click a button and the recipe is converted to english measures with units of measure normalized. Or click the button again and your recipe with english units is converted to metric. 
• Easily build recipes on screen using purchased ingredients or the output of sub-recipes. Auto-complete make it easy. Just enter three or more letters describing the ingredient or sub-recipe you want to use and auto-complete gives you a list. Plus, you can use two units of measure on each recipe line (i.e. 2 lbs 4 oz). 
• Giant capacity – no limit of the number of ingredients in a recipe or the number of sub-recipe levels. The yield of any recipe can be used as an ingredient in any other. Unique algorithms check for and prevent circular recipes.
• Generates full costing and profitability – add labor, overhead and other costs items  – right down to unit costs adjusted for preparation and cooking shrinkage.
• When ingredient prices change get reports showing recommended menu prices to maintain your profitability.
• Get to the bottom line of profitability with THE RECIPE COSTER™.

Ingredient maintenance

Recipe maintenance

Recipe Details

Where Used

Resize Recipe

Clone/Copy/Convert Recipe

Catering / Event Quote

Recipe Card

Edit Settings

Edit Settings

* A recipe is defined to included sub-recipes, formulas, sub-formulas, assemblies and sub-assemblies.
** We’ve included ten sample recipes with each plan so you can see how changes in ingredient costs flow through to sub-recipes and to recommended menu prices. These samples can be easily deleted later.