From a supplier pack to the cost per serve
Record what a purchase price buys: a case, bottle, kilogram or other product unit. Build the recipe with the quantities actually served, including mixers, garnishes and side serves. Compatible units and complete ingredient costs are required before the result is useful.
- Cost food in weight units and drinks in volume units
- Account for servings and batch yields
- Review missing costs instead of treating an ingredient as free
Worked example: cost a cocktail before pricing it
Illustrative ingredient costs for one cocktail: spirit £1.20, liqueur £0.60, juice £0.40, syrup £0.20 and garnish £0.10. The complete serving costs £2.50. With a net selling price of £10, ingredient gross profit is £7.50, or 75%.
If you enter a VAT-inclusive selling price in the calculator, choose the applicable VAT rate to convert it to net revenue first. GP excludes labour, rent and other overheads; it is not the venue’s net profit.
See which recipes need a price or cost review
Menu Profit Lab shows recorded cost per serve, selling price, configured GP target and supplier price impact. Follow incomplete ingredients back to their product records. Compare prices and costs on a consistent tax basis before deciding whether to change portions, suppliers or menu prices.
Check a promotion before you discount
The GP & offer planner compares regular sales with proposed offer prices and quantities. Review the gross profit per serve and the extra sales needed to preserve gross profit. Recorded sales can inform the review, but an assumed uplift is a scenario, not a demand forecast or a guaranteed result.
Connect recipes to the stock you actually use
Upload an itemised sales report and confirm the product or saved recipe behind each till item. Approved recipe mappings turn the number sold into expected ingredient usage, which can be compared with counts, receipts and recorded stock movements. The recipe must reflect your own measures; AI cannot infer a house recipe from its name alone.