What if adding nutrition data to your ingredients was as simple as taking a photo of the label? With Recipe Cost Calculator's AI-powered extraction, it is.
Whether you're selling baked goods in the EU or packaging products for North American markets, Recipe Cost Calculator gives you complete control over how your ingredient lists are formatted and displayed.
Stop typing invoice prices by hand. With Automated Invoice Processing, you can upload or email your supplier invoices and let AI update your ingredient costs in seconds - complete with alerts when prices change.
Automated invoice processing might sound like another monthly expense, but it's actually the opposite—it's a cost reduction tool. By catching price increases, vendor changes, and invoice errors the moment they happen, it prevents the slow profit drain that most restaurants don't notice until it's too late.
Most restaurants are taught to manage labor by watching labor percentage. The problem is that labor % only tells you what labor cost — not what it produced. Covers Per Labor Hour (CPLH) flips the equation. Instead of asking “How expensive was my labor?”, it asks the far more useful question: “How many guests did my labor actually serve?” That single shift in perspective makes staffing problems and opportunities show up fast.
Learn how to quickly create ingredients and build your first recipe in Recipe Cost Calculator — and instantly see what your food really costs.
Learn how to create custom allergens, assign them to ingredients, and automatically include them on recipe spec sheets and allergen exports.
Any meal is not just the food; it's the experience, the created memories, the interactions, and the room. The restaurant is its own person, in a way, and if it doesn't know "who he is," it can feel uncomfortable spending time with him.
Expenses are easy to be preoccupied with, and they often provide us with what we perceive to be the “lowest hanging fruit” to help us feel good about creating a “win.” BUT...your most urgent problem is probably *not* an expense problem; it’s probably a revenue problem.
The restaurant industry (all food & beverage or manufacturing, really) can learn a lot from methodologies that are often taken for granted in the technology space.
After running our own bakery for about a decade, and talking to hundreds of business owners over the course of the last eight years -- this is one of the most important pieces of manufacturing / operating advice I can give to any bakery business, particularly if you're just starting out.
Learn more about why you need good recipe costing software to help you run your food business successfully.
Recipe Cost Calculator customers regularly report savings of 10% or more on raw material costs by staying on top of cost changes.
Save 12-20 hours per month with our menu, planning and event tools.
100% moneyback guarantee any time within 30 days, for any reason.