Know what every plate costs to make
Enter a recipe once. Advantage prices each ingredient from your latest vendor invoices, shows the cost and margin of every menu item, and tells you when a cost moves.
Recipes from your ingredients
List what goes into each dish and how much, once.
Costs from your invoices
Ingredient costs follow your vendor invoices, so each recipe uses what you actually paid.
Cost and margin per item
See what each menu item costs to make and what it earns at its menu price.
Alerts when costs move
Get an alert when an ingredient's cost goes up or down, so you can check the menu price.
What you get
Recipes you build once
Enter each dish with its ingredients and amounts. Prep items like sauces and doughs can be recipes of their own.
- Ingredients and amounts
- Prep recipes inside dishes
- Portion sizes
Costs that follow your invoices
Each vendor invoice updates the cost of the ingredients on it, and every recipe that uses them is costed again.
- Ingredient costs from invoices
- Case, pound and ounce conversions
- Cost per recipe and per portion
Margins you can act on
See the cost and margin of every menu item side by side, and hear about it when an ingredient's cost moves.
- Food cost per menu item
- Margin at the menu price
- Alerts on cost changes
Questions and answers
Where do ingredient costs come from?
From your vendor invoices. When an invoice comes in, its costs update every recipe that uses those ingredients.
Can a recipe include another recipe?
Yes. Build a sauce or a dough as its own recipe and use it inside your dishes.
How do I know when a cost goes up?
Advantage alerts you when an ingredient's cost moves and shows the menu items it touches.
Does it change my menu prices?
No. It shows each item's cost and margin. You decide whether to change a price.
From the blog
Guide
Restaurant food cost: how to measure it, cost every plate and bring it down
How to work out your real food cost, cost every recipe, price from it, compare what you should have spent with what you did spend, and close the gap, with worked examples you can copy.
Guide
Menu design: how to build a menu that makes money
Build a profitable menu: cost every item, sort each one by how often it sells and what it earns, decide what to keep, fix or drop, then lay out, describe and price the menu.
