KOT #4 · Recipe Costing
9:00 pm
The store room
Know what every plate really costs.
Build recipes with portion sizes and live purchase rates. Rasansh shows food cost per dish, flags dishes that drift above target, and recalculates the moment a supplier changes a price.
| Ingredient | Portion | Rate | Cost ₹ |
|---|---|---|---|
| Paneer | 200 g | ₹420/kg | 84.00 |
| Hung curd | 60 g | ₹180/kg | 10.80 |
| Capsicum and onion | 80 g | ₹60/kg | 4.80 |
| Tikka masala mix | 18 g | ₹355/kg | 6.40 |
| Mustard oil | 15 ml | ₹190/L | 2.85 |
| Butter (basting) | 10 g | ₹560/kg | 5.60 |
| Mint chutney and garnish | 1 portion | batch | 4.55 |
| Plate cost | 119.00 | ||
Paneer rate rose from ₹380 to ₹420 on Tuesday. Plate cost moved up ₹8.00.
Paneer went from ₹380 to ₹420 a kilo on Tuesday. By 9 pm Saturday, Rasansh had already moved the plate cost of eight paneer dishes and marked Paneer Tikka at 41% food cost.
How it works
Four steps, the way your team already works.
- KOT 01
Write the recipe once
Ingredients, portion per plate and yield. Gravies and marinades are sub-recipes used across many dishes.
- KOT 02
Link purchase rates
Rates come from your latest purchase entries, so cost follows what you actually paid.
- KOT 03
Set a target
Choose a food cost target per category. Dishes above it are flagged on the cost sheet.
- KOT 04
Price with facts
See margin per plate and what a price or portion change would do before you print a new menu.
Inside Recipe Costing
What it handles during service.
Recipes and sub-recipes
Makhani gravy, tikka marinade, dough. Cost them once and use them in every dish that needs them.
Portion control
Grams, millilitres and pieces per plate, with yield loss for trimming and cooking.
Live food cost
Plate cost and food cost percentage update with each purchase entry.
Price change alerts
When an ingredient rate moves, see every dish it touches and how far each one moved.
Targets by category
Different targets for starters, mains, breads and beverages, the way you actually run the menu.
Batch and buffet costing
Cost a 10 litre dal or a buffet spread, then the per-plate share.
FAQ
Recipe Costing, answered
Straight answers to what restaurant owners ask before they switch billing software.
Do we need exact recipes to start?
Start with your top 20 dishes. Most kitchens cover the dishes that make up 80% of sales in the first week.
Where do ingredient rates come from?
From your purchase entries in Stock Room. You can also set a standard rate per item if you buy on contract.
Is our recipe data shared with anyone?
No. Recipes and costs stay private to your restaurant and are never used to build anything for other customers.
11:58 pm · Lights off
The chairs are up.
One ticket is still on the spike.
It has your restaurant's name on it. Tear it off and run your first outlet on Rasansh for 30 days, with every module switched on, before next Saturday's rush.
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- 1 xYour first outlet, 30 days
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