See your whole menu's profitability in one view
The Reports tab pulls profitability, payroll, and allergen data together into one live view and packages it into a professionally styled 7-sheet Excel workbook you can download any time.
WHY THIS MATTERS
Costing individual recipes is the start. Seeing the whole picture is where decisions happen.
Menu decisions, what to reprice, what to feature, and how to respond when a supplier raises prices get made across the whole business, not inside one recipe at a time. The Reports tab gives you that whole-business view: a live dashboard summary, three detailed report panels, and a downloadable Excel workbook that captures everything in one file.
Example: A restaurant manager opens the Reports tab after updating three ingredient prices. The Menu Cost Summary shows straight away that the classic hummus's food cost has risen from 38% to 46%, above the 40% threshold. Before MenuCost, catching that would have meant manually checking every affected recipe. Now it shows up in seconds, on the same screen as payroll costs and allergen status for the whole menu.
Ingredient prices change. Labour costs shift. Menus grow. Reports let you stay on top of all of it quickly and regularly, instead of finding out about a margin problem after it's been running for months.
HOW IT WORKS
Four things the Reports tab shows you, all from one screen
Business summary: four key numbers at a glance
Menu cost summary: profitability by item, with food cost percentage and margin
Every active menu item is listed with its cost per serving, food cost percentage, and gross margin. Items are colour coded, green for healthy margins, orange for items approaching your threshold, red for items below it. The same data shown two ways, so you can read it however works for you.
Payroll summary: monthly staff cost by person and department
Full business report: a 7-sheet Excel workbook, one click to download
Above the live panels sits the full business report export card. One click generates a styled, colour-coded Excel workbook covering seven areas of your business, from recipe details to the allergen matrix. It's formatted and ready to share as it is.
REAL EXAMPLE
What the Reports tab looks like inside MenuCost
A live snapshot of the Reports tab: dashboard summary, the full business report download card, and the menu cost summary and payroll summary side by side.
The classic hummus's food cost sits at 46.2%, above the typical 40% threshold, flagged in red and visible right away. The classic beef burger, at 11.4% food cost, is the strongest margin item on the menu. Both are visible in the same thirty-second glance, alongside total monthly payroll and the download button for the full Excel report.
WHAT YOU GET
What changes when your whole business is in one report
- A complete business snapshot that's always current. The Reports tab reflects your live data. Every time you open it, the menu cost summary, payroll summary, and allergen matrix show where your operation stands right now, not last week's numbers or a sheet someone forgot to update.
- Margin problems surface immediately after any cost change. Update an ingredient price, and the menu cost summary shows the new food cost and margin for every item it touches. A problem that used to take an afternoon to find now takes thirty seconds to spot.
- A professional Excel report in one click. The 7-sheet workbook is styled and colour coded, not a raw export you have to clean up. It's the file you hand to a business partner, bring to a bank meeting, or keep as a monthly record.
- Allergen compliance documentation built from your recipes. The allergen matrix is generated from the tags already on your ingredients. Sheet 7 of the workbook is ready to share with a client, regulator, or event organiser without extra work.
- Payroll and food cost visible in the same view. Staff cost feeds overhead, which feeds recipe cost. Seeing monthly payroll next to menu profitability in the same tab makes that link obvious, and makes it clear when a staff cost change needs to flow into your pricing.
QUESTIONS
It downloads as a standard .xlsx file, which opens in Microsoft Excel, Google Sheets, Apple Numbers, and most spreadsheet apps. The colour coding and styling carry over in Excel and Google Sheets. Other apps might show small formatting differences, but the data and structure stay intact.
The live panels in the Reports tab, menu cost summary, payroll summary, and allergen matrix, always reflect your current data. When you click download, the workbook is generated from that live data at that moment. Change a price after downloading, and you'll want to open the Reports tab and download again for an updated file.
Food cost percentage is the share of the selling price that goes toward the item's cost. A food cost of 33.7% means the item costs 33.7% of its selling price to produce. Margin is the flip side, if food cost is 33.7%, margin is 66.3%. A lower food cost always means a higher margin. MenuCost shows both, since different operators use different conventions. Most GCC F&B operators aim for a food cost between 25% and 40%, depending on the item.
Yes. Sheet 7 of the workbook has the same allergen data as the on-screen matrix, with colour-coded cells, red for Contains, yellow for May Contain, green for allergen free. It's formatted and ready to share with clients, event bookers, or regulatory contacts without extra work.
Most businesses download it monthly as a record of their cost position at month-end and again whenever something significant changes, like a supplier price rise, a new hire, or a menu update. Since the live panels stay current on their own, the Excel download works best as a point-in-time snapshot for review, recordkeeping, or sharing outside the platform.
See your full business picture in one report
Join the bakeries and coffee shops who manage their menus with confidence.
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