Product documentation
Menu costing
Compare calculated recipe cost with selling price and food-cost targets.
Menu costing turns the ingredient and recipe information in Operations into practical pricing context.
For menu recipes, TablePace can show values such as:
- calculated recipe cost;
- food-cost percentage;
- contribution after food cost;
- target food-cost percentage;
- suggested price based on that target.
Before trusting the percentage
Check the inputs underneath it:
- current ingredient purchase costs;
- realistic waste percentages;
- accurate prep yields;
- correct quantities in recipe lines;
- current menu selling price.
A precise percentage built from stale purchase prices is still wrong.
Suggested price is a reference
A target-based suggested price is useful for identifying a gap, not for automatically deciding what a dish should sell for. Your actual menu price still needs to consider guest value, market positioning, labour, overheads and the role of the item on the menu.
Use the exceptions
Items above their food-cost target deserve attention first. Check whether the cause is a supplier increase, a yield issue, an oversized portion or simply an old selling price.