Feature · 📐
Recipe Costing
Cost every dish from ingredients × quantities × live prices. Foundation for menu engineering and the public menu pricing tool.
What it does
Recipe Costing in plain English
Recipe costing is the unsung hero. Build a recipe once (ingredients × quantities), and Forkcast prices it daily using live mandi rates and your vendor invoices. This powers menu engineering, the catering quote calculator, and the public menu pricing tool.
Examples
What you actually see
'Butter Chicken plate cost: chicken 200g (₹50) + butter 30g (₹15) + cream 30ml (₹9) + spices/onion (₹6) = ₹80. Sells at ₹220 → 36% food cost.'
'Paneer Tikka plate cost moved ₹72 → ₹84 (paneer +18% over 3 weeks). Margin tightening.'
'Banquet-quote menu: 8 items recipe-costed. Plate cost ₹258. Quote at ₹420 holds 38.5% margin even if onion + oil move 20%.'
Inputs
What powers it
- Recipe ingredient × quantity per plate
- Live mandi prices (Agmarknet)
- Vendor invoice rates
- Sub-recipe linkages
FAQ
Recipe Costing FAQ
Related reading
Get started
See recipe costing on your own data
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