COST BeTTeR.
Take the stress out of accurately costing your menus with our exclusive Costimator kitchen software. We can help you calculate the plate cost of every dish, right down to the cent and in real-time — boosting your profits and reducing waste.
Menu costing is how you boost the results
of great buying. Here's how...
MENU SKELETON
First, discover how quick and easy it is to load your menus into Costimator, which links with your Point of Sale system. Combining these two powerful tools together means you’ll have all your menu line items set up — giving you a menu skeleton to work from, and more importantly all your costs and daily sales reports in one place.
Initiate long
term POS link
Menu skeleton
created
Link sales item
codes by
menu item
Drag and drop
items to finalise
menu skeleton
Daily POS
feed by menu
item
RECIPE COST
Once you’ve built your menu skeleton, you can now turn every ’empty’ menu item into an accurate and fully costed recipe. You can even add your cooking method, tips and photos to create a printable or online recipe card for your team.
Menu
Skeleton items
Cost recipes using
pantry list
items
Tag recipes for sorting and reporting
Add method,
steps and
photo's
Share recipe
cards with team
SUB-RECIPE COST
With your recipes costed, it’s now time to cost all of your sub-recipes. Again, add the cooking method, tips and photos to create printable or online recipe cards for your team. Menu Engine even makes it easy to calculate hard to cost subs, like reductions or protein portioning.
Cost sub-recipes
using pantry
items
Add methods,
steps and
photo's
Review
costings with
team
Share recipe
cards with team
Check, measure
and improve
A profitable kitchen doesn’t stop at a fully costed menu. Menu Engine in Costimator lets you ‘reality check’ your numbers, starting with your top 25 recipes and top 10 sub-recipes.
Measuring actual portions, weights and volumes against each recipe, you’ll then be empowered to use the results to refine your menu until your actual food costs are equal to (or less) than your theoretical recipe card costs.
Print top 25 recipes
and share with
team
Review each recipe
10 times for actual
portion size
Review each sub
recipe 5 times for
actual portion size
Make
adjustments or
improvements
Actual costs =
theoretical
recipe costs
