Recipe costing software that shows the food cost per plate.
See the margin on every dish, including the takeaway cup. Write a recipe once and it becomes both the cost of the plate and what leaves stock when the dish sells.
Recipe Costing on a live shift.
Recipe costing software for restaurants: see price, cost, profit and margin on every dish, with the food cost per plate worked out line by line.
- Every menu item listed with price, cost, profit and margin, and a flag on the ones that need attention
- A recipe editor that shows the arithmetic on every line and refuses a line that costs more than the dish sells for
- Cups, lids and bags costed in the recipe and deducted only when the order leaves
- A recipe per size and option: an extra shot adds, iced replaces, a whole cake multiplies
- "Rough-in the rest" gives every uncosted item an estimate in one step, so margins report from day one
What you get with Recipe Costing.
- Margin on every dish
- The menu lists each item with its price, cost, profit and margin. Items that need attention are flagged, so you see which dishes make money and which only look busy.
- Arithmetic you can check
- Each recipe line shows its own working: quantity, unit, cost. A line that costs more than the dish sells for blocks saving. One restaurant's milk once fell to minus 386 litres from a single unit mistake.
- Packaging counted as cost
- Add the cup, lid or bag to the recipe. It is costed and deducted only when the order leaves the building, and takeaway margin is shown separately from dine-in.
- Useful before recipes are written
- Cost a dish by recipe, by a fixed cost, by a percentage of price, or leave it uncosted. "Rough-in the rest" estimates every remaining item in one step, and you replace estimates with recipes as you go.
- House-made components at real cost
- Mark gravy, dough or a sauce as made in-house with its own batch recipe. Its cost stays live and flows into every dish that uses it.
- A profit number that states its reliability
- The profit panel runs from sales down to net profit and carries a badge showing how much of the menu has a cost set. You know how far to trust the figure.
Everything Recipe Costing does.
Used by owners, chefs, managers and accountants.
Costing the menu
Start with rough numbers on day one and tighten them dish by dish.
- Margin per dish
- Price, cost, profit and margin for every item on one screen, with a flag where something needs attention.
- Four ways to cost a dish
- Choose a recipe, a fixed cost, a percentage of the selling price, or none.
- Rough-in the rest
- One step gives every uncosted item an estimate, so margin reports work before a single recipe is written.
- Menu and recipes from a spreadsheet
- Create many dishes together with their recipes from one file. Each row is checked before anything is saved.
The recipe editor
A recipe is the cost of the plate and the list of what leaves stock.
- Ingredients per dish
- List each ingredient with its quantity and unit. The cost per plate adds up as you type.
- Line-by-line arithmetic
- Every line shows how its cost was worked out, so a wrong unit or quantity is visible at a glance.
- Block on an impossible line
- If one line costs more than the dish sells for, the recipe will not save until it is fixed.
- Takeaway packaging in the recipe
- A cup, lid, box or bag sits in the recipe, and is costed and deducted only when the order is takeaway or delivery.
- Recipes for sizes and options
- Each option carries its own recipe. An extra shot adds to the base, iced replaces part of it, and a whole cake multiplies the slice.
Prep items and the kitchen
The parts of a dish you make yourself are costed and documented too.
- Prep items with their own recipe
- A stock item made in-house, such as gravy or dough, has a batch recipe and a cost that follows its ingredients.
- Sub-recipes
- Use a prep item inside a dish, such as the gravy inside a curry. The dish's cost includes the component at the amount used.
- Recipe cards on kitchen screens
- The same recipe opens on the kitchen display as ingredients and numbered steps, with no prices shown to the line.
- Method saved separately from cost
- Cooking steps are written in the costing screen but stored apart, so editing a method can never change cost or stock.
From recipe to stock and profit
Once a dish is costed, the same recipe drives stock and the reports.
- Automatic deduction from sales
- When a bill is paid, the recipe's ingredients leave stock. Nobody keys usage at the end of the night.
- Menu performance and margins report
- Sales and projected margin by item, by category or by your own tags, filtered by channel.
- Takeaway margin shown separately
- Because packaging is deducted only when an order leaves, takeaway and dine-in margins are reported apart.
- Profit panel with a trust badge
- Sales down to net profit, with a badge stating what share of the menu has a cost set.
“The table layout builder alone saved us from so much confusion during peak hours. And the analytics finally gave us a real picture of what's actually selling versus what we think is selling.”
Things people usually ask us.
Still have a question? Message us and we reply the same day.
How do I calculate food cost per plate?
Add up the cost of each ingredient at the quantity the dish uses, plus packaging if it leaves the building. Bhookly does this in its recipe editor: you list the ingredients, each line shows its arithmetic, and the dish shows its cost, profit and margin against the selling price. For a quick one-off calculation, use the free calculator at /tools/food-cost-calculator.
Can I see the profit margin on each menu item?
Yes. Bhookly lists every menu item with its price, cost, profit and margin, and flags the items that need attention. The menu performance report then shows sales and projected margin by item, category or tag, filtered by channel.
Do I have to write a recipe for every dish before I get margins?
No. Bhookly costs a dish in four ways: a recipe, a fixed cost, a percentage of price, or none. "Rough-in the rest" gives every uncosted item an estimate in one step, so margin reporting works on day one and recipes can follow.
Does recipe costing include takeaway packaging?
Yes. In Bhookly a cup, lid or bag is part of the recipe, and it is costed and deducted from stock only when the order leaves. Takeaway margin is shown separately, so packaging stops being an invisible cost.
How do sizes and add-ons affect the cost of a dish?
In Bhookly each size and option carries its own recipe. An extra shot adds ingredients, an iced version replaces some, and a whole cake multiplies the slice, so cost and stock stay right for every variation sold.
What stops a unit mistake from ruining my food cost?
Bhookly shows the arithmetic on every recipe line and blocks saving when a single line costs more than the dish sells for. The check exists because one restaurant's milk stock once went to minus 386 litres from a unit mistake in a recipe.
Can I cost sauces, gravies and dough made in-house?
Yes. Bhookly lets you mark a stock item as made in-house and give it a batch recipe with a live cost. That prep item can then be used as a sub-recipe inside any dish, and the dish's cost includes it.
Can cooks see the recipe without seeing the costs?
Yes. Bhookly shows a recipe card on the kitchen screen with ingredients and numbered steps and no prices. The method is saved separately from the costing, so editing the steps never changes cost or stock.
Works with the rest of Bhookly
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