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Food costing
Read ingredient and recipe cost against sell price to track food cost percentage.
Food & beverage · Academy
What this section is
Food costing compares what a dish costs to make (from Recipes / ingredients) with what you sell it for on the Menu. Food cost % = (recipe cost ÷ sell price) × 100. Indian hotels often target roughly 28–35% for many à la carte mixes — set your own target with the owner.
In the owner dashboard
Open Food costing under Listing / Property after you claim a stay. Same vocabulary as Help Academy.
~10 min
Typical time to read this guide and complete the screen once for a small property.
Food & beverage · Costing & offers
Food cost %, buffet sessions, meal-plan inclusions (EP/CP/MAP/AP), banquet catering, and F&B offers.
Help cues
When to use it
Cue 1
New dish price decision.
Cue 2
Monthly P&L review — food cost spiked.
Cue 3
Vendor raised chicken price — need new %.
Do this
Step-by-step
-
Open Food costing
Food & beverage → Costing & offers → Food costing. Pick a menu/recipe item.
India example: Masala dosa · cost ₹28 · sell ₹120 → food cost 23%. -
Check inputs
Confirm recipe quantities and latest ingredient rates. Missing recipe lines make cost look artificially low.
India example: Dosa batter + potato + oil + garnish all listed. -
Act on outliers
If % is too high: raise sell price, reformulate recipe, or cut waste. If too low: verify recipe is complete (hidden butter/cream).
India example: Butter chicken 42% → portion trim or +₹40 sell.
Tips
Recalculate after major vendor price changes. · GST is usually on sell price — agree whether food cost % uses ex-GST sell.
Common mistakes
Using last year’s ingredient rates while today’s purchase price is 20% higher.
Staff training
Detailed examples
Full India-hotel scenarios — same structure as Help Academy. Follow on the live screen with your team.
Example 1: Recost dosa after oil price rise
Setting
Vendor oil +15% · dosa still ₹120 on menu.
Who is involved
Chef · Owner
Sell price without fresh costing hides margin loss.
| # | What staff do | What they should see |
|---|---|---|
| 1 | Update oil rate in recipe/ingredients | Recipe cost rises. |
| 2 | Food costing → dosa now 27% (was 23%) | Still acceptable or not. |
| 3 | Decide: keep ₹120 or revise menu/PDF | Owner call documented. |
Pricing unlock
Which plans include Food costing
Ready to set this up?
Claim your listing, open Food costing in the owner dashboard, then continue Setup order.