What gets organized
- Real cost by recipe and portion
- Margin by dish, family and channel
- Waste, substitutions and supplier variation
MENU COSTING
Menu costing for decisions, not archives
We turn recipes, cost and sales into a useful reading for menu, purchasing and pricing.
Costing loses value if it is not connected to sales, waste, portions and weekly decisions. Hostelella treats it as a leadership tool.
What it enables
- Adjust prices with value logic
- Redesign menu by margin and demand
- Detect dishes that sell a lot and contribute little
FAQ
Questions before starting
Is a spreadsheet enough?
It can work at first, but it must stay updated and connected to sales and purchasing.
Do you review portions?
Yes. Real portion, waste and execution matter as much as purchase price.
Does it help raise prices?
It helps decide where to raise, where to redesign and where to improve cost without hurting perceived value.
NEXT STEP
Make your menu explain the margin
Request an initial review of costing and profitability.