Recipes and dish costs

Recipes needs the menu (catalog) and Inventory. It works out what every dish costs from today’s stock prices, and takes the ingredients off stock as you sell.

What a dish is made of

1. Open Recipes → Dishes. Every menu item is listed with its price before tax, cost, food cost and margin.
2. Open a dish and add what one portion uses: stock items (0.15 kg chicken) or prep recipes (0.2 l curry sauce), in any of their units (300 g of something kept in kg).
3. For options, add what each one adds when chosen: oat milk on a flat white. For a choice like milk, leave milk off the dish and put the right one on each option.

Costs show as you type. Required choices count their default option, and the dish says which (with Regular).

Food cost target

Set your target food cost on the Dishes tab (30 % unless you change it). Dishes are marked at or under target, within 5 points above, or further above.

Prep recipes

Something made in batches: a curry sauce (makes 2 l), a kottu mix (makes 4 portions).

1. Open Recipes → Prep recipes and add one: name, what a batch makes, and the method.
2. Add its ingredients: stock items or other recipes.

Make batches

To keep a prep recipe on the shelf, choose the stock item it’s kept in stock as. Then:

1. Choose Make on the recipe.
2. Say how much you made (one batch to start with). Kripos shows what it takes and what the outlet has.
3. Confirm. The ingredients leave stock and what you made goes in, at their cost.

Dishes using it then take the made item off stock when sold, not its ingredients again. Kitchen staff can make batches.

Who sees costs

Owners, managers and accountants see costs and margins. Kitchen staff see recipes and methods without them.