Recipe costing software that keeps the inputs connected.
For one restaurant and one operator: organize purchase prices, cost recipes, and review the impact of a change before confirming it.
One ingredient record for every recipe that uses it.
Store a package price, quantity, unit, usable yield and price source date. Reference the same ingredient in several recipes rather than maintaining a separate price in each one.
Supported ingredient units are g, kg, oz, lb, ml and l. Weight converts to weight, and volume to volume. Crossing between weight and volume requires a density value you supply.
Cost the prep batch and the dish that uses it.
A sauce, stock or other prep recipe can be used inside another recipe. Enter the prep recipe's finished output, then the amount used by the dish. The calculation follows that quantity through the ingredients underneath.
Use usable net amounts in recipe lines. Finished output and ingredient yield serve different purposes; do not apply the same trimming loss twice. Follow a worked costing example.
See what changed, then decide whether to save it.
Preview a new package price against the recipes that depend on it. Review old and new cost per output unit, dollar difference and percentage change. Save your recipe edits before confirming a price change.
Confirmed changes retain before-and-after inputs and results. Source dates make the price reference visible; an older source date requires explicit confirmation before becoming the current price. See a price-change example.
Preview CSV imports. Export your saved inputs.
Prepare ingredients, recipes and recipe lines using our template. The preview shows additions, updates, warnings and errors before you commit. IDs identify records; leaving a record out does not delete it.
Export active workspace inputs as CSV. A read-only archive can be exported separately after downgrade. CSV exports do not include price-change history. Get the template and column guide.
What to use another system for
MenuCostFlow does not scan invoices, fetch supplier prices, sync a POS, track inventory, calculate nutrition or manage a multi-location team. It does not choose your selling price. Ingredient cost is one input to that business decision.
Check the fit with your first two recipes.
Free includes 2 recipes and 40 ingredients, with the same calculation and price-change workflow as Pro.
Start free