Recipe Costing Tool for F&B Businesses
Know exactly what it costs to make every item on your menu
MenuCost adds up all four cost layers, ingredients, packaging, labor, and overhead, and shows you the real cost of every item. Enter a selling price and your margin shows up right away.
WHY THIS MATTERS
Most café owners only cost their ingredients
Every item you sell also uses packaging (the bag or box it goes in), labour (the time someone spent making it), and a small share of your fixed costs like rent and electricity.
Example: A croissant's ingredients might cost SAR 1.13. Add the bag (SAR 0.60), four minutes of staff time (SAR 1.25), and its share of overhead (SAR 0.62), and the real cost is SAR 3.60. Sell it for SAR 5, and your margin is 28%, not 78%.
Most owners don't see this gap until they check their profit at the end of the month and wonder where the money went. This is the gap recipe costing is built to close, so you see the full cost every time, not just part of it.
HOW IT WORKS
Five things Recipe Costing does for you
Calculates ingredient cost automatically
Enter your ingredients once. When you build a recipe, just pick the ingredients and enter the amounts. MenuCost works out the cost per batch and per unit for you.
Update all recipes when a price changes
When your supplier raises a price, update it once in your ingredient list. Every recipe using that ingredient updates on its own, no need to touch each one by hand.
Includes all four cost layers in one total
Ingredients, packaging, labour, and overhead, all combined into one recipe. One number. No spreadsheets. Nothing missing.
Scales to any batch size
Making 100 units instead of 12? Change the batch size and every cost adjusts with it. The cost per unit stays accurate no matter how much you're making.
Shows your margin the moment you set a price
Type in your selling price and your margin appears right away. You know exactly what you earn on every item before it ever goes on the menu.
REAL EXAMPLE
What a croissant actually costs to make
Here's how this recipe costing tool in Saudi Arabia breaks down the full cost of one croissant from a batch of 12.
This is the number you need before you set a price. Without it, you're guessing.
WHAT YOU GET
What changes when you know your real costs
- No surprises at month end. When your cost is right before you set a price, profit at month end matches what you expected.
- Cost a new item in minutes. Pick ingredients, add amounts, set a price. Done. No manual maths.
- Spot thin-margin items fast. See every item and its margin in one view. The ones that need repricing stand out right away.
- Stay accurate when supplier prices change. Update one price and every recipe using it updates across your whole menu.
QUESTIONS
No. You can add ingredients as you go. Any new ingredient gets saved to your library automatically and is ready for every future recipe.
Update the price once in your ingredient list. Every recipe using that ingredient updates right away. It takes seconds, and your whole menu stays accurate.
Yes. Once you set up your monthly overhead, MenuCost spreads it across all your recipes automatically. Every item carries its fair share of your fixed costs.
As many as you want. There's no limit.
Start knowing what your recipes actually cost
Join bakeries and coffee shops who stopped guessing and started growing.
✓ No card needed. ✓ Set up in minutes. ✓ Add as many recipes as you want.