Cost recipes and set menu prices

Restaurants calculate recipe costs and menu prices from food costs

Ready to goAI Act: no extra obligationsAnalysing & reporting dataHospitality, tourism & events

Fits: Leaders & strategy · Sales · Finance & accounting · Purchasing · Production, engineering & maintenance

You know for every dish what it costs in ingredients and which price fits. You see rising purchase prices before they eat up the margin.

Is this for you?

  • Your recipes have fixed quantities, and purchase prices are on invoices or in the stock management program.
  • Prices on the menu have so far been estimated or have not been adjusted for a long time.
First step today

Take a dish you sell often, write down the ingredients with recipe quantity, purchase price and trimming loss, and have it calculated with the template below. Recalculate the most expensive ingredient yourself.

How to go about it

  1. Decide which dishes and which target ratio
  2. Record recipe quantities, purchase prices and losses
  3. Have food cost and a price suggestion calculated
  4. Check the calculation
  5. Set prices for the menu
  6. Update the costing with every price change

Templates to copy

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Included in the training

The complete guide

  • 6 steps explaining exactly what to do
  • 3 proven templates to copy into your own AI
  • Safe use: data, checking, deciding, informing
  • Pitfalls, effort and how to recognise success

With the training you get all 430 guides for as long as your access runs.

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Same approach, other use cases

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GT-09 · Legal status 08.10.2026