What does this dish really cost me?
Each line is priced at what you paid, so the total is the real plate cost.
Recipe CostingSous-Chef
Know the plate cost of every dish.
Every ingredient line, priced at what you paid. Record a delivery and every recipe is re-costed.
Or start free with the QR menu and add Sous-Chef when you're ready.
Caesar Salad
| # | Type | Name | Qty | Unit | Cost |
|---|---|---|---|---|---|
| 1 | Ingredient | Romaine lettuce | 140 | g | €0.63 |
| 2 | Ingredient | Chicken breast | 100 | g | €1.28 |
| 3 | Semi-Fab | Caesar dressing | 40 | g | €0.72 |
| 4 | Ingredient | Parmesan | 15 | g | €0.36 |
| 5 | Semi-Fab | Croutons | 30 | g | €0.18 |
| 6 | Ingredient | Cherry tomatoes | 60 | g | €0.42 |
| Total cost | €3.59 | ||||
The questions it answers
Which dishes have thin margins?
Every dish shows its cost, gross profit and margin % next to its price, colour-coded in your menu.
What did the butter price rise do to my menu?
Record the delivery: the average cost updates and every recipe that uses butter is re-costed.
How it works
- Add your ingredients
With a unit - kg, litre or piece - and the price you pay per pack.
- Build the recipe
Ingredient lines and your own prep items, like sauces and doughs. The total updates as you go.
- Link it to the dish
Set the selling price and the dish shows its cost, gross profit and margin %.
What's inside
- Prep items inside dishesSauces, doughs and bases as their own recipes, used in any dish, as deep as you need.
- Batch yieldsMake 5 litres of stock and get the cost per litre.
- Prices from what you paidA weighted average from every delivery, purchase order and invoice.
- Costs that keep upAfter each delivery, every recipe and dish is costed again for you.
- Margins in your menuCost, gross profit and margin % on every dish, sortable and colour-coded.
- Allergens from recipesThe EU list of 14, suggested from the ingredients; guests see what you confirm.
- Production previewSee what a batch will use before you make it.
- ExportYour menu with cost and margin, and your recipe list, as CSV or PDF.
Good to know
- Ingredient cost only - no labour or overheads.
- Prices are what you paid, VAT included.
Better with Chef
- An alert when a dish's margin drops by more than 5 points.
- A daily P&L: what each day kept after food cost, waste and shortages.
Recipe Costing comes with Sous-Chef (€9.99/mo), Chef and Executive Chef.
The first 3 months of Kalanteer Cloud are free. Compare plans
Questions about recipe costing
Do I have to type every price?
Only once per ingredient. After that, every delivery you record - typed in, from a purchase order or from an invoice - updates its average cost.
Can a recipe use my own sauces and doughs?
Yes. Build them as prep recipes with a yield, then use them in any dish, as deep as you need.
Does the cost include labour?
No. It's ingredient cost only - no labour or overheads.
Two ways to start
Put your menu online today
Build it from the dish library and print your QR code. No credit card.
Sign Up FreeStart Kalanteer Cloud
Costing, stock, ordering and waste on top of your menu. We set up your account, and the first 3 months are free.