Cost and margin on a menu item

Every item on your menu has a price. This page shows what it costs to make. The difference is your margin.

The rule: the margin uses the price your guests see on your menu.

How it works

1. Open a dish from Our Menu. Find the Cost and margin card under the prices.
2. Type the name of the recipe, or of the ingredient. For a dish, pick the recipe. For a wine, pick the bottle.
3. For each price, say how much it uses. A glass of wine uses 150 ml. A dish uses 1 portion.
4. The card shows the cost and the margin for each price. Press Save.
5. Open Food Margins or Beverage Margins to see every item on one page. The worst margins come first.

Good to know

• The cost comes from your supplier prices. Put in a new price and this margin changes on its own — see When a price changes.
• A green margin is above 60%. Amber is 40 to 60%. Red is under 40%.
• “No cost yet” means the ingredient has no supplier price. Add one in Suppliers.
• You do not need stock levels for this. It works with cost only.

Related features

• Editing an item — the page where the card lives
• Scan your menu — the fast way to get every item on the menu first
• When a price changes — a new supplier price moves this margin by itself