Recipes and costing
Know what each dish earns, not just what it sells for.
You build each dish's recipe from stock items, and the server computes its cost and margin from the actual cost. When it sells, the ingredients come off the branch's stock and the cost of sales posts.
What happens today
You know the selling price but not the cost. You raise the price of a dish you assume is weakest, and lose money on one you assume is strong because its ingredients got dearer.
What changes with MENUVA
Tie each dish to its ingredients and their quantities. Dish cost is computed from current stock cost, so when an ingredient gets dearer you see it in the dish's margin. On a sale, the ingredients come off the store.
Stock flow
From the purchase order to the report
01Purchase
A purchase order naming where it is received.
02Warehouse and stock
Receipt enters the location and updates the average cost.
Leaves: Location balance
03The recipe
The dish's ingredients and quantities, costed by the server.
04The sale
The dish sells at the branch.
05Consumption
The ingredients come off the selling branch's stock.
Leaves: Cost of sales
06Reporting
Stock movement and value, and each item's margin.
Pricing built on numbers instead of guesswork.
You price a dish knowing its margin.
When an ingredient gets dearer, the dish's margin shows it immediately.
Cost of sales in the books comes from the recipe, not an estimate.
What it covers
- Ingredients per item
- Ingredient, quantity and unit.
- Cost from stock
- Dish cost follows its ingredients' cost.
- Drawn down on sale
- Selling the dish takes its ingredients off the store.
- Margin per item
- Computed on the server, and withheld while any ingredient has no cost.
Part of the same workflow
- Stock and cost →MENUVA keeps every item's balance per location — a branch store or a warehouse — and writes every movement to a ledger that cannot be edited. A sale draws its recipe's ingredients from the selling branch, and you can count while you trade.
- Purchasing →A purchase order per supplier names where it will be received; on receipt the quantity enters that location, the cost updates at what you actually paid, the journal posts, and the order becomes a supplier bill and a payment.
- Reports →Reports are built from the same data the restaurant runs on: sales by shift, day and branch, best sellers with their margin, peak hours, stock movement and value, and the financial statements.
How are recipes and food cost handled?
You build a recipe for each dish from stock items and quantities, and the server computes the dish's cost and margin from the actual stock cost.
Cost is a weighted average per location, updated when purchase orders are received at what you actually paid. If any ingredient has no cost yet, the dish total is withheld rather than shown as a misleading zero.
Every MENUVA answer →Try it on your restaurant.
14 days free, with no bank card.