guides

Good habits for clear numbers

Practical workflows for recipes, stock, portions and menu decisions.

Recipe workflow

Convert purchase packs into usable ingredient costs, calculate the batch, then divide by saleable portions. A practical recipe costing workflow.

A sub-recipe is a costed batch used inside another recipe.

Divide portion cost by your chosen food-cost fraction to calculate a starting menu price.

Menu engineering classifies comparable menu items by their share of units sold and ingredient-level contribution.

Weigh the purchased input and the usable output from a defined preparation.

Calculate food usage from opening stock plus received purchases less closing stock, with documented credits and transfers.

Review the item identity, pack quantity, unit and price before applying an extracted invoice line.

Export the full ledger after important changes and verify that the file can be restored.