Map ingredients to recipes with exact quantities, calculate costs automatically, track food cost percentages, and scale portions. Every price change updates all recipe costs in real-time.
Start Free TrialCreate recipes by selecting ingredients from your inventory. Specify exact quantities with proper units (grams, ml, pieces, etc.). Each ingredient is linked to your stock, so when orders come in, the right quantities are automatically deducted from inventory.
DineOpen calculates recipe cost by multiplying each ingredient quantity by its latest purchase price. Total recipe cost updates in real-time when supplier prices change. See cost breakdown per ingredient to identify expensive components and find savings.
Food cost percentage = (recipe cost / menu selling price) x 100. The industry benchmark is 28-35%. DineOpen flags menu items exceeding your target food cost percentage with red indicators. Helps you price menus profitably.
Create base preparations like sauces, marinades, spice mixes, and dough as sub-recipes. Use them as ingredients in main recipes. Costs cascade through all levels automatically. Update a sub-recipe cost and every dish using it recalculates.
Define standard portion sizes for each recipe. Scale recipes up or down for half portions, family size, or catering quantities while maintaining correct ingredient ratios. Standardized portions reduce waste and ensure consistency across shifts.
Link recipes to menu items so that every order automatically deducts the right ingredients from inventory. When you update a recipe, the menu item cost and food cost percentage update immediately. Track theoretical vs actual ingredient usage.
Know exactly what each dish costs. Free 30-day trial.
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