4 articles
Recipe costing step by step: the plate cost formula, yield and trim, batch sauces and sub-recipes, a costing card layout and when to re-cost. Euro examples for pasta and steak.
How to price drinks with the pour cost formula: cost each pour, pick a target %, add VAT and round. Euro examples for a spritz, a negroni, wine by the glass and draught beer.
The new Elegant Menu assistant lets you add dishes, change prices and translate your menu by typing in plain words. You review every change and approve it with one tap.
How to price menu items with the food cost formula: cost each dish, pick a target food cost %, add VAT and round. Worked examples in euros for pizza, steak and more.
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