Recipe costing and food cost software: Every dish, costed to the gram.

Recipe costing software describes each dish in ingredients, weights and yield, then calculates its food cost per portion from purchase prices. In Enskel, the same recipe card is the reference for the kitchen, for Stock to calculate ingredient requirements, and for Profitability to compare theoretical and actual food cost.

By adding up, for one portion, the weight of each ingredient multiplied by its purchase price, yield included. Enskel does this calculation on every recipe card, with the purchase prices passed on by Stock: that is the food cost per portion, also called plate cost. A peeled or trimmed product weighs less than the product as bought: the recipe card accounts for it.

No. It covers raw ingredients, not staff or rent; other costs are looked at separately. Strictly speaking, the cost price of a dish adds staff, energy and a share of overheads to the ingredients. In kitchens, the term often means food cost alone: it is best to be clear about what you mean.

With a markup multiplier: selling price excl. VAT = food cost × multiplier. It is the inverse of the food cost percentage, the share of food cost in the selling price excl. VAT. Enskel gives the food cost per portion and each dish’s margin; the menu price remains your decision. The guide details how to calculate the multiplier and the price incl. VAT.

Yes: their portion weights turn forecast sales into ingredient requirements, from which Stock derives the quantity to order. In return, Stock supplies the recipe cards with purchase prices. The recipe cards also give the theoretical food cost of each dish sold to the comparison of theoretical and actual food cost, site by site.

Yes: the same recipe card everywhere, costed at each site’s purchase prices. The dish stays the same to the gram at every site, and its food cost follows the prices each one pays. When a recipe changes, the card doesn’t rewrite the past: each version keeps its period.

Yes: a free recipe card template in Excel format, to download with the recipe card guide, in the resources. This ready-to-fill spreadsheet follows Enskel’s calculation: ingredients, weights, yield, prices and cost per portion. It is enough for a few dishes; when the menu grows or several sites share recipes, the software takes over.