Know Your True Food Cost.
Most operators think they know their food cost. They don't. Enter your recipes, see the real number. Because in hospitality, every percentage point matters.
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Recipe Details
Enter your recipe information and menu price. Metrics update live as you type.
Ingredient Breakdown
Add each ingredient with its cost. Use weight or volume - not both. Yield % accounts for trim, waste, and prep loss.
| Ingredient | Qty | Weight | Volume | AP$/Unit | Yield % | EP$/Unit | Line Cost | |
|---|---|---|---|---|---|---|---|---|
| Total Recipe Cost | $0.00 | |||||||
There's no single magic number. ATO Small Business Benchmarks (2024-25) put cost of sales at 30-37% of revenue for food-led restaurants, 30-40% for cafes, and 22-30% for wet-led bars. Where your dish should sit depends on your format and your menu mix: a high-volume pasta can carry a higher percentage than a low-volume steak. What matters is knowing the number per dish, pricing deliberately, and tracking it weekly. The numbers don't lie.
Stop guessing. Start knowing.
Recipe costing is one piece. Briefed gives you the full intelligence layer: costs, revenue, reviews, labour, and constraints. All in one daily briefing.