Growth+Where to find it: Sidebar → Recipe Costing
Recipe Costing
Recipe Costing is where you tie menu items to inventory and to a margin target. Set it up once and you get plate-cost-by-dish, margin warnings when ingredient prices move, and a price-suggest engine that flags dishes drifting under your target.
What you'll see
dashboard.dynabite.net
Recipe Costing
Truffle Pasta · cost breakdownSells: AED 95
Pasta (120g)
AED 4.2
Truffle oil (15ml)
AED 12.5
Cream + butter
AED 8.0
Garnish + plate
AED 5.0
Plate cost: AED 29.7Margin 69%
How to use it
- 1
Open a menu item and add ingredients
From the Recipe Costing list, click any menu item. Add ingredient rows: pick the SKU, enter quantity in the SKU's base unit. The plate cost recomputes live. - 2
Add yield & waste %
Real life isn't perfect. If 1kg of ribeye trims down to 850g of plated steak, that's a 15% prep-waste — record it on the recipe. The plate cost includes the trim, so it's honest. - 3
Set a target margin
Per item or per category, set a target margin (typical kitchen: 70%, drinks: 80%). The list view colour-codes any item below target so you can spot problem dishes at a glance. - 4
Watch price-move alerts
When a supplier raises an ingredient price, recipes that use it recompute. Items now under target margin show an alert with the suggested new menu price to restore margin — apply with one click or override.
Gotchas & tips
Don't forget the plate itself: garnish, oil, sauce, plate-up time. A 5–8% “hidden” cost line on every dish keeps your margin numbers honest.
Margin alerts only fire on items with active recipes AND active SKUs. A 0-quantity ingredient still counts; an unlinked menu item silently shows no margin info.
Related features
Try it in your dashboard
The fastest way to learn is to click through it once with your own data. Sign in and follow along.
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