Stock control

Recipes and GP

What a dish costs to make, the GP it earns at its menu price, and finding the dishes under your GP target.

Recipes and GP

A recipe says what goes into a dish, or into prep you make and use in other recipes, like a sauce or a dough. Stock prices every line from what you pay your suppliers, so you can see what each dish costs to make. Find Recipes under Catalogue.

Your GP target

GP (gross profit) is the share of the menu price left after the cost of making the dish. A dish that sells for $20 and costs $6 to make has a GP of 70%.

Set the GP you aim for under Settings, Counting and costing. It starts at 70%. The Recipes list and every recipe measure against it.

The Recipes list

Each row shows what the recipe costs, what it sells for and its GP, coloured red when it is under your target and green when it is on or above it. When some lines have no price yet, the cost is marked at least, because the real cost is higher.

Search by name, category or tag, and use the chips to narrow the list:

• On the menu and Prep separate dishes you sell from prep.
• GP under your target finds the dishes earning less than you aim for.
• No menu price finds dishes with no price entered, so no GP can be worked out.

Building a recipe

Choose New recipe, give it a name and say what it makes (for example 1 each, or 2 L of sauce). Then add a line for each ingredient, or for another recipe you make yourself, with the amount it takes.

Tick Sold on the menu for a dish you sell, and enter what it sells for. As you add lines, the panel at the bottom shows what it costs to make, the cost per serve and the GP. It also shows the price that would hit your target, and Use this price fills it in for you.

A menu price entered here is used by the recipe report under Reports, so the two always agree.

A recipe only takes stock out when it is sold once it is linked to a till item on Menu links; see Mapping products to ingredients.