Recipe Costing for pizzerias.

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.

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.

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.

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.

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.

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.

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.

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.