Cost per recipe and per serving
See the cost of any recipe at any yield, broken down by ingredient.
Recipe Costing
Know the cost of every plate before you cook it
Recipe and menu costs are worked out from the rates you actually pay, so festival budgets and daily prasadam planning start from real numbers.
What you get
Recipe Costing, done properly
Live rates
Costs follow the weighted-average value of stock you hold, and fall back to your master rates when stock runs out.
Menu and day totals
Cost a whole week's menu or a single festival day before committing to it.
Fast on large menus
Costing for hundreds of recipes is calculated in one go, not one at a time.
In practice
A day in the kitchen
- 1
The temple president asks what the Janmashtami feast will cost.
- 2
The kitchen manager costs the planned menu for 10,000 guests in a minute.
- 3
Two expensive dishes are swapped and the new total is visible at once.
Questions
About recipe costing
Where do the rates come from?
From your stock valuation and purchase history, with the master rate you set on each raw material as the fallback.
Works together with
Related features
Bring calm to your kitchen
See PreetiBhojan with your own menus and recipes. A 30-minute call is all it takes to know whether it fits your temple.