Recipe costs and food cost

Cost every dish from your latest prices.

Open Recipes and tap Add.

• Add ingredients in any unit (grams, cups, each…). Brigado converts to the item’s counting unit.
• Set a yield for trim and cooking loss, such as 85% for onions.
• Use sub-recipes for sauces and bases; their cost flows into every dish that uses them.
• Enter the menu price to see the food-cost percentage against your target (Settings ▸ Target food cost), and the price that would hit the target.

If an ingredient has no price yet, the recipe says so and shows a minimum cost. Add the price in Items & Prices, by invoice, or by price list.