Recipe costing software that shows you the margin on every dish
A dish priced on instinct can lose money on every order, and you only find out at month end. inyad builds technical sheets, calculates food cost per portion, and keeps ingredient costs connected to your live stock.
Know your margin before the dish leaves the kitchen
Food cost is the biggest controllable expense in any kitchen. Knowing the cost of every portion is where margin protection starts.
Price every dish with confidence
A dish priced on instinct can lose money on every single plate, and the more popular it becomes the more it costs you.
React when ingredient costs shift
Ingredient prices move weekly. A menu priced last year is a margin you are giving away without ever deciding to do so.
Standardize across the whole team
When each cook builds the plate differently, the cost and the taste both change, and neither is the one you priced.
Build the technical sheet once. The costs keep themselves current.
Each sheet returns a cost per portion, measures it against the target you set, and ingredients leave stock as you produce.
Build a technical sheet for every item on your menu
A technical sheet captures every ingredient, its quantity, unit, and cost, and calculates cost per portion automatically. When ingredient prices change, inyad updates the cost across every recipe that uses them, so food cost figures stay current and pricing decisions share one source of truth.
- List ingredients in grams, ml, or units, with a yield percentage for trim and cooking loss
- Auto-calculate cost per portion and food cost percentage as you build the sheet
- Update one ingredient price and watch the cost roll through every recipe that uses it
See exactly where your margins stand on every dish
Food cost percentage, ingredient cost as a share of selling price, is the core metric every restaurant tracks. inyad calculates it automatically for each recipe and flags dishes where the margin is tighter than your target, the moment ingredient costs shift or a new price is set.
- Set a target food cost percentage and see every recipe measured against it at a glance
- Compare theoretical versus actual cost to spot where portion drift or waste is adding up
- Adjust selling prices or quantities and watch the margin recalculate instantly
Production deducts ingredients from stock automatically
Every time a recipe is prepared or a dish is sold, inyad can deduct the exact ingredient quantities from your inventory. Your stock stays accurate between physical counts, so kitchens working with perishables and tight schedules see what has been used and what remains, and cut waste.
- Ingredient quantities deplete from inventory when recipes are produced or dishes are sold
- Track usage per ingredient across all recipes to understand your real consumption patterns
- Low-stock alerts fire when a key ingredient falls below threshold, before service, not during
One food cost toolkit for the whole kitchen
A supplier price change rolls through every sheet, flags the dishes over target and follows the stock you actually used.
Recipe costing for every kind of kitchen
Per plate, per cup, per batch or per event, the costing follows however your kitchen measures what it turns out.
Table-service restaurants
Cost every dish on a full menu, track food cost by meal period, and keep margins healthy as supplier prices shift.
Café / coffee shop
Cost drinks and baked items by the cup or piece, manage dairy and perishable costs, and keep margins tight on high-volume items.
Bakery & pastry
Cost batch recipes, break them down to per-item cost, and handle yield factors for doughs, fillings, and decorations.
Catering
Scale recipes to large guest counts, cost event menus accurately, and keep ingredient use aligned to what you actually produce.
Recipe costing works better with the rest of inyad
Recipe costing isn't a calculator bolted on the side, it runs on the same platform as your sales, inventory, purchasing, and reporting.
Production & costing
The parent feature, frame how all costing fits together across kitchens and makers.
Learn moreInventory management
Recipes draw from live ingredient stock, depletion keeps counts accurate.
Learn moreCatalog management
Ingredients and menu items live in one catalog that recipes reference directly.
Learn moreReporting & analytics
Track food cost trends, compare periods, find the dishes hurting you.
Learn moreMargins protected, guesswork gone
We discovered two of our most popular dishes were actually losing money. Once we saw the real food cost we adjusted, and the difference showed in the next month.
When flour and butter prices went up this year, I could see immediately which pastries were now underwater. I repriced three items the same week, that visibility is invaluable.
Common recipe costing software questions
What is a food cost percentage, and how does the platform help me optimize my kitchen margins?
Do my digital technical sheets update automatically when fresh ingredient costs change at the wholesale market?
How does the recipe costing software handle preparation yield factors, trimming waste, and shrinkage?
Is the recipe costing workspace beneficial for decentralized bakeries and commercial caterers, not just restaurants?
Stop pricing dishes blind
Know the food cost and margin on every recipe, and keep it accurate as ingredient prices change.
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