Recipes & menus

Know what every dish costs

Cost each recipe from your ingredient prices, and see the food cost and profit on every dish and menu.

For home cooks who sell a little, caterers and restaurants who need to price dishes and menus with confidence.

See how it works

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A pizza and a takeaway bag with a food cost percentage

What you get

Cost per portion

Add up the ingredients in a recipe and see what one portion costs to make.

Food cost percentage

See what share of the selling price goes on ingredients, with a colour that shows when it is too high.

Yield and waste included

Ingredients carry their yield and wastage, so peeling, trimming and cooking loss are in the cost.

Menus with profit

Group recipes into a menu and see its cost, selling price and profit, with thin margins in red.

How it works, step by step

These are real screens from CostBridge, using the sample data every free trial starts with.

1
Add your ingredient prices
Open Ingredients in the Inventory menu. Each ingredient has its price, its yield and its wastage. Change a price and every recipe that uses it is costed again.
Your free trial comes with sample ingredients, so you can see costing work before you enter anything.
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2
Build recipes and read the cost
A recipe lists its ingredients and quantities. Click the ingredient count to see what goes in. CostBridge shows the cost, the food cost percentage, the selling price and the profit for each recipe.
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3
Group recipes into menus
Put recipes together in a menu and give it a selling price. The menu shows its total cost and its food cost percentage, in red when the margin is thin, so you can fix the price or the recipe.
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4
See the profit on every order
On plans with orders, an order is costed from the same recipes, so you see its cost, its sales and its profit, and the totals across all of them.
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Try the recipe and menu costing yourself

Your free trial starts with sample ingredients, recipes and prices, so you can see know what every dish costs working in minutes. No credit card needed.