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Culimise Inventory

Recipes and menu costing

Know what every plate costs, and what it earns.

Cost every recipe with real ingredients and real labor, test a price before you print the menu, and see which dishes carry your margin.

See it work

Recipes and prepped items, costed together.

Chicken parmesanSample data
Chicken parmesan
Chicken $3.10Cheese $1.40Sauce and pasta $1.25Labor $1.60
Selling price$24.00
Food cost %30.6%
Plate cost $7.35. Target 30%. Sample data.
Margin protectionA cost change moved this dish
What-if pricingTest a price before you print it
Margin per plate
$0.55
The real plate costIngredients, prepped items and labor, added up for you.
Test a price firstSee the food cost % for any selling price instantly.
See what earnsRevenue, cost and margin for every dish you sell.

How a dish gets engineered

From a handwritten recipe to a priced menu.

Build it once, cost it for real, and let every change in ingredient cost flow through.

01

Build the recipe.

Add raw items, prepped items and ingredient sets, set the yield, and note the prep role and time.

  • Menu items and prepped items
  • Reusable ingredient sets
  • Yield and prep time
New recipe
Chicken parmesan
Menu item (dish you sell)
Parmesan crust
12 min
02

Cost it for real.

Ingredient costs come from your items, and labor comes from the prep role and time, so the plate cost is the real one.

  • Ingredients and labor together
  • Batch cost and cost per unit
  • Updates when item costs change
Chicken parmesan
Chicken $3.10Cheese $1.40Sauce and pasta $1.25Labor $1.60
Selling price$25.00
Food cost %29.4%
Plate cost $7.35. Target 30%. Sample data.
03

Test a price before you print.

Try a selling price and see the food cost % and margin right away. Reprice a whole category in one step.

  • What-if pricing
  • Suggested prices against your target
  • Bulk price changes
What-if pricing
Chicken $3.10Cheese $1.40Sauce and pasta $1.25Labor $1.60
Selling price$24.00
Food cost %30.6%
Plate cost $7.35. Target 30%. Sample data.
04

See what sells and what earns.

Log sales or import them from your POS as a CSV, and Menu Insights ranks your dishes by what they actually earn.

  • Top and worst performers
  • Sales entry and POS CSV import
  • Revenue, cost and margin per dish
Top performers by margin
Burger
$1,840
Chicken parm
$1,470
Caesar
$980
Fish tacos
$410
Sample data.

Everything in Recipes

From plate cost to menu profit.

Sauce baseCrustGarnish

Ingredient sets

Save a group of ingredients once and drop it into any recipe.

Prepped items

Cost the sauces and batches you make in-house, then use them in other recipes.

Cost change history

See who changed what, when, and the effect on cost.

Food cost by dish

Bulk price changes

Raise or lower a whole selection of dishes by a percentage in one step.

sales.csv
→
Culimise

POS sales import

Connect a supported POS to pull sales in directly, or bring sales in from any POS as a CSV.

Margin alerts

Margin protection

Get warned when a cost change pushes a dish over its target.

What Menu Insights shows

The margin on every plate, at a glance.

Costed dishes, average food cost and the dishes that need a second look.

Dishes costed
0
Average food cost %
0.0%
Dishes over target
0

Sample data for illustration.

Keep going

One part of seven. See the rest.

InventoryEvery item, case and shelf, counted to the unit.
Stock CountCount and order in a single pass.
Purchase OrdersBuild, send and receive orders. Scan the invoice.
Supplier ManagementPrices, history and scorecards for every supplier.
Reorder RecommendationKnow what to order before you run out.
ReportsFood cost %, waste, inventory value and variance.

Questions about Recipes

Can I cost prepped items and sub-recipes?

Yes. Prepped items are costed as batches and can be used as ingredients in other recipes.

How is labor included?

Labor comes from the prep role and the expected prep time on each recipe, using the labor rates you set.

Does it connect to my POS?

Yes. On the Pro plan you can connect a supported POS and pull your sales in directly. Any other POS works by importing a sales report as a CSV file, and more direct connections are on the way.

Can I see why a dish's cost changed?

Yes. A change history records who changed what, when, and the effect on cost.

Price your menu with the real numbers.

Cost your first recipe and see what it earns.