Smash burger
Star- Sold
- 486
- Contribution
- $13.66
RESTAURANT FOOD COSTING SOFTWARE
Know your food costs. Refine your menu.
Turn vendor invoice prices into recipe costs for food and drinks. Compare those costs with POS sales to guide menu pricing and see what each menu item contributes before labor and overhead.
Included in the Operations Bundle. View plans
From delivery to recipe
Vendor prices, converted for your recipes.
Invoice prices update ingredient costs using your chosen costing method. Pack sizes, units, and yields carry through to the recipes that use them.
Extra virgin olive oil
Latest delivery-
Invoice price
$101.48per case6 × 1 L case
-
Unit conversion
$16.91per liter$101.48 ÷ 6 liters
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Recipe cost
$0.51for 30 mL$16.91 × 0.03 L
The detail behind the total
Recipe costing, down to the ingredient.
See the ingredient cost behind every dish and drink, with quantities, yields, sub-recipes, and vendor prices behind the total.
RECIPE BREAKDOWNSmash burger
- Sale price
- $18.00
- Plate cost
- $4.34
- Food cost
- 24.1%
Brioche bunBaker Street $0.68
Beef pattyMidwest Meats $2.41
Sauce + garnishIngredient costs combined $0.64
FriesSub-recipe · 6 oz portion $0.61
Actual vs. theoretical usage
Find what sales don’t explain.
Compare stock used between two completed counts with expected usage from mapped POS sales. Recorded waste and loss adjustments help explain the difference.
USAGE COST · AUG 24–31Between two completed counts
- Actual usage
- $6,496
- Expected from sales
- $6,351
Excess usage$145
Recorded waste$96
Loss adjustment$34
Unexplained$15
Customer story
Read the story“Opsi has been a great partner in our tech stack. We are pleased with the ongoing improvements being made for a flawless integration with our GoTab POS.”
Practical questions
Make sense of the numbers.
Understand the difference between a dish’s recipe cost and the food cost of running your restaurant.
How to calculate food cost and recipe costHow do I calculate food cost percentage for a dish?
Divide the ingredient cost per portion by the menu price, then multiply by 100. A dish that costs $4.34 to make and sells for $18 has a 24.1% food cost. Include sub-recipes, garnishes, unit conversions, and usable yields so the plate cost reflects what you serve.
What is menu engineering?
Menu engineering compares how often menu items sell with how much each contributes after ingredient cost. Opsi combines mapped POS sales with recipe costs to compare dishes or drinks within a menu category. Use the results to consider portion sizes, placement, and pricing; contribution is before labor and other operating expenses.
Why can actual food cost differ from recipe cost?
Recipe costs describe the ingredients a dish should use. Actual food cost depends on inventory and purchases over a period, including what was wasted, transferred, or adjusted. Comparing actual usage with sales-based theoretical usage helps reveal differences worth investigating.