Menu Cost Reports
See your whole menu's profitability in one view
The Reports tab brings profitability, payroll and allergen data together in one live view, and packages it into a styled 7-sheet Excel workbook you can download any time.
- No card needed
- Live data
- One-click Excel report
Menu cost summary
Payroll summary
Example data. Downloads are simulated on this page.
Why this matters
Costing recipes is the start. Seeing the whole picture is where decisions happen.
Menu decisions, like what to reprice, what to feature and how to react to a supplier increase, are made across the whole business, not one recipe at a time. Here's what a restaurant manager sees after updating three ingredient prices.
Classic Hummus, before the price update
Close to the line, but under it.
Classic Hummus, in the Reports tab after
Visible the moment the tab opens.
Without reports, catching this means checking every affected recipe by hand. Here it shows up in seconds, on the same screen as payroll and allergens.
Four things the Reports tab shows you, on one screen
Business summary
A live strip with your active menu items, ingredients in your library, monthly staff cost and accepted catering quotes. It updates as your data changes.
Menu cost summary
Every active item with its cost per serving, food cost % and gross margin, colour-coded: green healthy, orange approaching your threshold, red past it.
Payroll summary
Each staff member's monthly cost by department, with the total. It's the same figure that feeds your overhead, so the link to recipe costs is visible.
A 7-sheet Excel workbook
One click generates a styled, colour-coded workbook covering your business, from recipe details to the allergen matrix. Ready to share as it is.
What changes when your whole business is in one report
Always current
Every time you open it, you see where your operation stands right now.
Problems surface fast
After any cost change, the new food cost of every affected item is right there.
A report you can hand over
A styled workbook for a business partner, a bank meeting or your monthly records.
Allergen matrix included
Built from your ingredient tags, ready for clients and event organisers.
What format is the Excel report? Does it open in Google Sheets?
It downloads as a standard .xlsx file that opens in Microsoft Excel, Google Sheets, Apple Numbers and most spreadsheet apps. Colours and styling carry over in Excel and Google Sheets; other apps may show small formatting differences, but the data stays intact.
Does the report update when I change a recipe or price?
The live panels always reflect your current data. The workbook is generated from that data at the moment you click download, so after a change, download again for an updated file.
What's the difference between food cost % and margin?
Food cost % is the share of the selling price spent on what goes into an item. Margin is the share you keep as profit. A lower food cost generally means a higher margin, and MenuCost shows both because operators use different conventions. Common food cost targets range from about 25% to 40%, depending on the item.
Is the allergen matrix in the workbook the same as on screen?
Yes. Sheet 7 has the same data as the on-screen matrix, colour-coded red for "Contains", yellow for "May contain" and green for allergen-free, ready to share with clients or event bookers. See Allergen Management.
How often should I download the full report?
A good habit is monthly, as a record of your cost position at month end, and again after anything significant, such as a supplier increase, a new hire or a menu update. The live panels stay current on their own, so the download works best as a point-in-time snapshot.
See your full business picture in one report
Live panels for today, an Excel workbook for the record.
- No card needed
- Set up in minutes
- Unlimited recipes