Calculate food costs, portion pricing, and profit margins for restaurants with ingredient cost tracking. Build a complete food costing tool with recipe management and menu pricing analysis to keep your kitchen profitable.
Add a CSV import to paste in weekly supplier invoices and auto-update ingredient costs across all recipes.
Set seasonal price multipliers per ingredient so food cost projections account for market fluctuations.
Include a trim/waste percentage per ingredient that inflates the effective cost to match real kitchen yields.
Add prep time per recipe and an hourly labor rate to calculate total plate cost including kitchen labor.
Store separate ingredient cost lists per location — useful for chains where supplier pricing differs by region.
Track cost changes over time in localStorage so you can see how ingredient inflation affects each recipe.
Copy the prompt above and paste it into Claude Code. Your restaurant costing tool will be live in minutes.
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