Recipe costing
Each recipe shows an estimated cost: the total of its required ingredient lines, plus a count of ingredients that have no price yet.
When to use
- You want to compare the cost of a dish with its menu price.
- You are reviewing a recipe and need to know how complete the estimate is.
Before you start
- Permission:
pos:useto see the estimate;pos:manageto edit the lines. - Toggles: none.
- The estimate comes from the cost entered on the recipe lines. It does not read the cost price of inventory items, because that figure needs the inventory cost permission.
Read the estimate
Open the recipe
Go to F&B → Recipes (/fnb/recipes) and open a dish.
Check the estimated cost
Read the total. Only required ingredient lines are added up.
Check the unpriced count
If some ingredients have no cost, the screen shows how many. The total is then a floor, not the full cost.
Complete the lines
Add the missing line costs until the unpriced count is zero.
What the estimate means
| Field | Meaning |
|---|---|
| Estimated cost | Sum of the cost of required ingredient lines. |
| Unpriced ingredients | Required lines with no cost entered. |
The estimate is a planning figure. No stock is deducted and no accounting entry is posted when a dish is sold.
Tips & common mistakes
- Do not treat a total with unpriced ingredients as the real cost.
- Optional ingredients are left out of the total.
- Update line costs when supplier prices change; the estimate does not follow inventory prices.
- For stock levels and purchasing, use the Inventory app.