Recipe Costing
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 appears instantly.
WHY THIS MATTERS
Most café owners only cost their ingredients
When you calculate the cost of a croissant, you probably think: flour, butter, eggs. That's a good start — but it's not the full cost.
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 1.34. But once you add the bag (SAR 0.60), the 4 minutes of staff time (SAR 1.25), and its share of overhead (SAR 0.62) — the real cost is SAR 3.81. If you're selling it for SAR 5, that's only a 24% margin — not 73%.
Most owners don't realise this gap exists until they check their monthly profit — and wonder where the money went. MenuCost closes that gap by showing you the complete cost every time.
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 ingredients and enter quantities. MenuCost works out the cost per batch and per unit for you.
Update all recipes when a price changes
When your supplier raises their price, update it once in your ingredient library. Every recipe that uses flour recalculates automatically—you don't need to touch each one.
Includes all four cost layers in one total
Ingredients, packaging, labour, and overhead are all combined in a single recipe. One number. No spreadsheets. No missing costs.
Scales to any batch size
Making 100 units instead of 12? Change the batch size and every cost adjusts. The per-unit cost is always accurate regardless of how much you're making.
Shows your margin the moment you set a price
Type in your selling price and your profit margin appears instantly. You know exactly what you earn on every item before it goes on the menu.
REAL EXAMPLE
What a croissant actually costs to make
Here's how MenuCost 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 price, profit at month end matches what you expected.
- Cost a new item in minutes. Pick ingredients, add quantities, set a price. Done. No manual calculation.
- Spot thin-margin items quickly. See all your items and their margins in one view. The ones that need repricing stand out immediately.
- Stay accurate when supplier prices change. Update one price and every recipe that uses it updates across your whole menu.
QUESTIONS
No. You can add ingredients as you go. Any new ingredient you enter gets saved to your master library automatically and is available for all future recipes.
Update the price once in your ingredient library. Every recipe that uses that ingredient recalculates instantly. It takes seconds and your entire menu stays accurate.
Yes. Once you set up your monthly overhead, MenuCost distributes it automatically across all recipes. Every item carries its fair share of your fixed costs.
MenuCost Support unlimited recipes.
Start knowing what your recipes actually cost
Join bakeries and coffee shops who stopped guessing and started growing.
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