Costing
Recipe cost per serving from current ingredient costs. A read-only estimate, not reconciled cost of goods.
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Staff accounts can only use Orders, Kitchen and Counter.
Enter a target from 0 to 99.9, for example 65.
Suggested price = cost ÷ (1 − target), rounded up to the next 10 sen. Prices are edited on the Menu page.
| Item | Price | Recipe cost | Gross profit | Margin | Suggested price |
|---|