For restaurant owners and chefs
What does your best-seller cost today?
Start with one dish, your latest ingredient prices and the portion you actually serve. Work out its ingredient cost, then decide what needs a closer look.
No sign-up needed. Want to check your numbers first? Follow the three steps below.
THE ONE-DISH CHECK
A useful place to start.
Pick a dish you sell often, or one whose ingredients have been getting more expensive.
Check what you’re buying
Find the latest invoice price and pack size for each ingredient. Compare the price per kilogram, litre or item.
Same case price? Check whether there’s less in the box.
Check what goes on the plate
List the ingredients and quantities in one serving, including sauce, sides and garnish. Account for trimming and cooking losses where they affect the usable amount.
For a batch recipe, use the number of portions it actually makes.
Add up one serving
Multiply each ingredient’s cost per usable kilogram, litre or item by the amount in the serving, then add them up. Keep the units consistent. For a batch, divide the ingredient cost by its servings.
Keep the date and prices with your notes for the next check.
WHEN YOU'RE READY FOR THE NEXT DISH
Make the next check easier.
DigiChef brings your invoices and recipes together, so you can see the ingredient cost behind a dish without rebuilding a spreadsheet each time.
As recorded purchase prices change, affected recipe costs refresh in the background. See which ingredients contribute to the cost, then decide what works for your kitchen.
Costs depend on the prices and recipes you record. Invoice imports may need review, and direct supplier connections depend on compatibility and setup.
See how recipe costing works
CREATED IN CANADA
Let's talk about your kitchen.
See how DigiChef could fit the way you buy, prep and plan your menu. Request a walkthrough and bring your questions.
Request a demo