Recipes and food cost | Codeblix Restaurant

Episode twelve. Recipes, and real food cost. This is Recipes and Food Cost, under Menu and Costing. Across the top: twelve active recipes, an average food cost of twenty one percent, and two dishes above the thirty two percent target. The target is yours to set, right here. Every dish in the list shows its cost per portion, and its food cost percentage. Fish and Chips, at thirty eight percent, needs attention. Open the Seafood Paella. It sells for 950 rupees. One portion costs 194 rupees 42, leaving 755 rupees gross profit, a margin of seventy nine and a half percent. Each ingredient shows its quantity, its wastage allowance, and its line cost. 250 grams of mixed seafood, plus eight percent, costs 140 rupees 40. Lines are costed at the weighted average purchase price, so they follow every delivery you receive. To build a recipe, click Create recipe, and choose the final dish. Here, Hand-cut Fries, yielding one piece. Search for an ingredient, and add it. Enter the usable quantity: 250 grams of potatoes. Preparation yield covers what is lost in peeling and trimming. Here, eighty five percent is usable. Allowance is an optional extra buffer, left at zero. Save the recipe, and it becomes the active version for that dish. Grilled Catch of the Day is above target, at thirty five and a half percent. Click Edit as new version. Saving creates version two, and version one stays unchanged, so past sales keep their true cost. Reduce the potatoes to 180 grams, and the fish allowance to two percent. Then save. Version two is now active. The portion now costs 266 rupees 25, and food cost drops to thirty four point one percent. Theoretical versus Actual compares what your recipes say you should have used, with what really left your stock. Pick a period, and see the totals, the variance, and the critical items beyond the five percent threshold. Each ingredient shows theoretical use, waste, actual use, and the variance in rupees. In this demo, the only movement is logged waste, so both items show as under-used. Variance Investigation lists what to check: over-portioning, out-of-date recipes, waste not logged, stock count issues, and possible shrinkage. Next: sales, and the live dashboards.