01
Start with the dishes that matter
Cost your core menu, a popular special, or a dish you’re unsure about. Include the prep recipes and portions your team actually uses.
Recipe costing
Know the cost behind every plate.
Supplier prices move. Know what that means for the dishes you serve, so you can review portions, ingredients, and menu prices with confidence.
30-day free trial.
From the prep batch to the plate
A sauce or stock can appear in several dishes. Build the prep recipe once, then use it wherever it belongs on the menu. When its cost changes, you can see the effect on the dishes that use it.
- Know the ingredient cost of a portion.
- Spot dishes that are drifting above your food cost target.
- See which ingredients deserve a closer look.
Make your next menu review more useful
02
Let your invoices do more
As new invoice prices arrive in DigiChef, affected recipe costs update. Spend less time maintaining costing spreadsheets.
03
Make a considered change
See what’s behind a higher cost before adjusting the menu. You might review a portion, try another ingredient, or change the selling price.
See what your menu is costing you.
Start with your own invoices and a few key recipes. Or walk through DigiChef with us and talk about what your kitchen needs.
30-day free trial.