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About MenuCost

Built by accountants, for the people who run kitchens

MenuCost was created by two Certified Management Accountants who saw the same gap in every F&B business they worked with, and built the tool they wished had existed.

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All the costs of running your café have to be recovered from your sales.

The principle MenuCost is built on.

COMPLETE TRUE COST = Ingredients+ Packaging+ Labour+ Overheads

A gap that showed up in every client conversation

Through our accounting work with F&B businesses across the GCC, we kept hearing the same thing from café owners, bakery owners and restaurant operators.

"I don't really know what this dish costs me to make."
What we heard, again and again

Some had a spreadsheet. Most had a rough estimate. Almost everyone was missing at least one cost: the packaging, the staff time, the share of monthly rent. So their profit margins were based on an incomplete number.

MenuCost was built from scratch for the GCC market, by accountants who had sat across the table from F&B operators and seen the same gap for years.

What most menu costings looked like

One cost counted. Three left out.

  • IngredientsCounted
  • PackagingMissing
  • Staff timeMissing
  • Share of rent and overheadsMissing

Result: a margin based on an incomplete number.

And the software that existed was too complicated, too expensive, or built for other markets.

The idea is simple

Every item you make has a true cost: ingredients, packaging, staff time and overhead, all added up. When you know that number, you price with confidence. When you don't, you're guessing.

MenuCost gives you that number.

Classic HummusSells for SAR 18.00
  • IngredientsSAR 3.10
  • PackagingSAR 0.85
  • LabourSAR 1.71
  • OverheadsSAR 0.86
True CostSAR 6.52
Profit per saleSAR 11.48
Real margin63.8%

Example recipe. Your numbers come from your own costs.

What changes when you know your true cost

Better decisions on pricing, menus, suppliers and growth.

Price with confidence

Set prices from your full cost, not from a competitor's menu.

Recipe Costing

Spot items losing money

See every item ranked by margin, with loss makers flagged.

Menu Profitability

React to supplier prices

Update a price once. Every recipe that uses it updates too.

Ingredient Management

Quote with profit in view

Build catering quotes from real costs before you send them.

Catering Quotes

The founders

Accounting rigour, built into a tool for operators.

MenuCost is a product of AccountsEd, an accounting and financial education firm co-founded by Muhammed Nishad and Ubaid T. Both are Certified Management Accountants with expertise in management accounting, IFRS, GCC VAT and ZATCA compliance, and advisory work with F&B businesses across the GCC.

Muhammed Nishad

Management Accountant and Co-founder

CMAFMVA7+ years

7+ years across India, the UAE and Saudi Arabia. Deep expertise in IFRS application, financial modelling, and the practical cost management needs of GCC F&B businesses.

IFRSFinancial modellingCost management

Ubaid T

Management Accountant and Co-founder of AccountsEd

CMA

Specialises in GCC tax compliance, Saudi business accounting and VAT advisory across the region, including ZATCA e-invoicing. His day-to-day advisory work with Saudi SMEs informs MenuCost's practical, operator-first design.

GCC VATZATCA e-invoicingSaudi SME advisory

Our mission

Every F&B operator in the GCC should know the true cost of every item they sell, and price it accordingly.

Most F&B businesses in the GCC are owner-operated and make pricing decisions every day without a complete cost model. MenuCost exists to change that, one recipe at a time.

Enterprise software for chains Generic spreadsheet templates A practical, affordable tool for operators

Four principles that shape MenuCost

Completeness over simplicity

A partial cost is not a useful one. MenuCost includes all four layers, because leaving any out produces a margin that is wrong.

Built for operators, not accountants

For the person who bakes, cooks, serves and manages the team. The accounting rigour is built in, so you don't have to bring it.

GCC-first, not GCC-adapted

Built with GCC supplier dynamics, GOSI contributions, VAT, SAR pricing and local business models in mind from the first version.

Margin clarity builds better businesses

An owner who knows what every item truly costs makes better decisions on pricing, menus, suppliers and growth.

From a spreadsheet gap to a GCC product

  1. 2022

    Problem identified

    Advisory work with GCC F&B clients keeps surfacing the same gap: no reliable way to calculate the true cost of what they sell.

  2. 2023

    Excel Bakery Business Manager

    An Excel costing tool for bakery clients proves the four-layer cost model works. Real feedback shapes what comes next.

  3. 2024

    MenuCost development begins

    Work starts on a cloud application, expanding beyond bakeries to cafés, restaurants, caterers and cloud kitchens.

  4. 2025

    MenuCost launches

    MenuCost launches for F&B businesses across the GCC.

  5. 2026

    Built on real feedback

    Catering Quotes, Bulk Ingredient Import, Allergen Management and Menu Cost Reports, added from direct operator requests.

4Cost layers per recipe
14Allergens tracked
20Currencies, with VAT
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We'd like to hear from you

MenuCost is a small, focused team building for a market we know well. Want to know if MenuCost fits your operation, have a feature request, or feedback on what's working? We read and respond to every message.

Contact us Or start a live chat from inside the app.

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Know the true cost of every item you make. Price with confidence from day one.

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