Current recipe costing
What it costs today to make one portion of the recipe, with the recorded costs of its ingredients, sundries and labour.
- Home
- Product
- Profitability and recipe costing
Improve the margin without spoiling the dish
Find the recipe that earns the least, discover which ingredient weighs most, simulate an adjustment and check it afterwards with real data. The kitchen always has the final say on flavour, presentation and allergens.
- Cost per portion
- €8.00
- Gross margin
- 20%
Bluefin tuna60% of the cost
120 g · €4.80 per portion
Hypothetical example · Sale price €10.00 excl. VAT.
Simulate a recipe costing adjustment
Move the quantities in the example and see how the cost, the share of each ingredient and the margin change. Hypothetical example with a sale price of €10 excl. VAT.
€40.00 per kg. Current recipe: 120 g per portion.
€30.00 per litre. Current recipe: 20 ml per portion.
To estimate the effect on gross margin.
Cost per portion€8.00
Gross margin20%
Difference per portion€0.00
| Component | Quantity | Cost | Share of cost |
|---|---|---|---|
| Bluefin tuna | 120 g | €4.80 | 60% |
| Avocado | 80 g | €1.00 | 12.5% |
| Sesame oil | 20 ml | €0.60 | 7.5% |
| Ponzu sauce (prep) | 40 ml | €0.60 | 7.5% |
| Wakame seaweed | 30 g | €0.60 | 7.5% |
| Sesame seeds and sprouts | 1 portion | €0.40 | 5% |
| Total per portion | €8.00 |
With 100 portions: €0.00 of gross margin compared with the current recipe.
The simulator does not change the recipe: the adjustment is approved in the kitchen and published as a new version.
Three ways of looking at cost
A supplier raising its price does not change what you have already paid or the results of previous services.
Replacement cost
What it would cost to buy its ingredients again with the approved purchase references, per usable quantity.
Service result
Revenue and usage allocated to the recipes and batches that were actually used, reconciled with stock counts.
From suspicion to decision
StockRest supports the decision from start to finish. It might mean adjusting an excessive quantity, a seasoning or a side, reviewing the yield, changing a purchase pack size or reconsidering the price.
Gross margin is not net profit: unallocated labour, rent and other expenses may be missing. Margin on sales and markup on cost have different names and formulas.
Find an unprofitable recipe
Margin per dish and popularity against contribution.
Identify what costs the most
The share of each component shows where to look first.
Check quantities and waste
Expected yield against actual yield, and usage against stock counts.
Simulate the adjustment
Cost, margin and allergens of the alternative before changing anything.
Approve it in the kitchen
Flavour, portion size, presentation and food safety.
Publish a new version
Earlier orders keep the version they were ordered with.
Compare the real result
Expected savings and observed savings, always kept separate.
Tables and areas that work
Compare which tables and areas are used most, for how long, with what turnover, how much they spend and what service they receive.
- Every comparison shows capacity, opening hours, shifts, blocked tables and observed sessions.
- Occupancy states whether it measures tables, covers or time, and turnover states its unit and period.
- Joined tables do not multiply the group's sales by each table.
- Past sales keep the location they had, even if the table is moved later.
Terrace24 covers, 6 tables
Occupancy by time82%
Spend per session€46.20
Average wait9 min
Indoor dining room40 covers, 10 tables
Occupancy by time54%
Spend per session€38.90
Average wait6 min
Every comparison shows capacity, period and observed sessions.
What management can analyse
All with the definition of the figure, its period and its scope. How each figure is calculated.
- Margin per dish, variant and period.
- Popularity against financial contribution.
- Supplier price changes.
- Recorded waste and its causes.
- Theoretical usage against stock counts.
- Yield of batch preps.
- Complimentary items, refunds and remakes.
- Waiting, preparation and pass times.
- Recorded sundry costs and labour.
- Average spend, occupancy, turnover and sales per table, area and shift.
- Waiting time per table or seat and incidents by area.
- Average spend and repeat visits of identified customers.
Request a StockRest walkthrough
Tell us how your restaurant works and we will show you how the dining room, kitchen, purchasing and till fit together.