Recipe Costing Software for Restaurants

Save the chicken stock, the house vinaigrette and the pickled onions as recipes of their own, then add each one as an ingredient in the dishes that use it. The prep recipe's cost and nutrition carry into each dish. When the price of shallots or olive oil changes, every dish built on that prep recipe is costed again. See recipes inside recipes.

Record what each supplier charges for an ingredient: the broadline distributor, the produce company, the restaurant supply store. KitchenSync costs recipes at the lowest unit price you have entered, and the Suppliers page lists each supplier's prices together. Change one price and the dishes that use that ingredient show the new cost. See ingredient pricing.

When a dish changes for the season or runs as a special, choose New version. The copy is linked to the original, both sit in one dropdown on the recipe, and you mark the one on the menu as primary. Each version is a full recipe with its own cost and allergen statement, so the spring menu is still there next spring. See recipe versioning.

Guests ask what is in a dish. KitchenSync detects the FDA's nine major allergens from each ingredient's USDA description and writes a Contains statement for the dish, which you can copy for a menu note or an allergen binder. If the brand you buy differs, correct the ingredient once and every dish that uses it follows. See allergen detection.