Recipe costing: the cost of every dish, always in view
Recipe costing breaks down what a dish costs to make. In GastroApp it comes from each item's purchase price and waste percentage, and you see it before you save the recipe, not at the end of the month.
How the cost of a dish is worked out
Each recipe adds up the price of its ingredients. In the catalogue every item has its purchase cost, its supplier and its waste percentage, and the recipe uses the current cost of each one. The result is the cost per serving, calculated as you write the recipe.
Low margins, flagged
The app flags recipes with a thin margin so you can decide whether to change the selling price, the recipe or the supplier. The recipes screen summarises cost coverage (how many recipes have a complete cost), the average cost per serving and the estimated waste.
One catalogue behind everything
Recipes, reports and stock all read from the same item catalogue. When an item's cost changes you do not have to go through spreadsheets: the recipes that use it are calculated with the new figure.