Recipe costing and profit analysis for every dish on your menu
Record what your raw materials cost, map each dish to its recipe once, and see what every item costs to make — and how much profit it really earns.
Food cost is the number many restaurants guess at. A dish's price gets set once, ingredient prices move, and the maths rarely gets redone. Recipe costing software fixes that by tying every dish to the materials it actually uses.
In KhaanaPina, each raw material carries a unit and a cost per unit. A recipe maps a menu item to the materials and quantities it uses, and KhaanaPina computes that item's cost of goods (COGS) from the recipe and your material costs, shown in Menu Management.
Price your menu from real costs
Cost of goods for every dish
Once a dish's recipe is mapped, its COGS is calculated from the materials it uses — so you can set or review its rate against an actual cost rather than a rough estimate.
See where the profit really is
Profit analysis puts sales and cost side by side — per dish, per category and per outlet — so a bestseller with a thin margin stands out and can be re-priced.
Costs tied to suppliers
Every material is linked to its supplier, with contact details and lead time on record, so you know where a cost comes from and who to call about it.
Recipe Costing & Profit: what's included
Recipe costing joins your inventory and your menu in the Admin Console.
How recipe costing works
Record materials and costs
Add each raw material with its unit, cost per unit and supplier.
Map recipes to dishes
Link each menu item to the materials and quantities that go into it, once.
Analyse profit
See the cost of each item and the margin it earns by dish, category and outlet, and revisit pricing where the margin is too thin.
Fits the way your restaurant runs
Recipe Costing & Profit: frequently asked questions
Recipe costing works out what a dish costs to make from the ingredients in it. In KhaanaPina you map each dish to its materials and quantities, and the cost of goods is computed from that recipe and each material's cost per unit.
You record a cost per unit for each raw material, along with its unit and supplier. COGS is calculated from the costs you have recorded.
Yes. Profit analysis shows what was sold, what it cost to make and the margin — per dish, per category and per outlet — built from your recipe mappings.
They share the same materials. Inventory tracks stock levels, thresholds and movements; recipe costing uses those materials' costs to work out what each dish costs. See the inventory management page for stock tracking.
Related features
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