Demo dataMENU ECONOMICS
Protect every plate margin.
Recipes, subrecipes, yield, portions, current ingredient cost, food cost, and contribution margin.
RECIPE BOOK
3 demo records shownCurrent recipe economics
| Recipe | Category | Yield | Portion cost | Menu price | Food cost | Status |
|---|---|---|---|---|---|---|
| Pan-roasted salmonREC-014 | Entrée | 1 plate | $9.84 | $32.00 | 30.8% | On target |
| Avocado toastREC-021 | Brunch | 1 plate | $6.42 | $18.00 | 35.7% | Review margin |
| Bistro burgerREC-006 | Entrée | 1 plate | $7.18 | $24.00 | 29.9% | On target |
MODULE COVERAGE
Clearly labeled demo dataBuilt around the operating workflow
Recipe structure
Ingredients and subrecipes roll into one auditable plate cost.
42 activeYield aware
Batch yield and portion size determine the usable unit cost.
6 testsMargin watch
Current purchase prices refresh food cost without inventing numbers.
5 reviews