Central kitchen costing
In-house Production Calculator
How the in-house production calculator works
Good to know
Weigh the finished batch
Cooking changes weight. If 5 kg of raw ingredients cooks down to 4.6 kg of gravy, enter 4.6 kg — otherwise every recipe using it is under-costed.
Prices change? Update once
Keep oil, garlic and other prices in your ingredient price list. Change a price there and in-house items and recipes re-cost together.
Ingredient price listIn-house Production Calculator — FAQs
Why cost in-house production separately?
Sauces, marinades and gravies are made in batches and used across many dishes. Costing the batch once gives an accurate cost per gram, ml or piece that every recipe can reuse.
What should I enter as total output?
The amount the batch actually yields after cooking — weigh it. If 5 kg of raw ingredients cooks down to 4.6 kg of gravy, enter 4.6 kg.
What happens to recipes when I update an in-house item?
Recipes that use the item pick up its new unit cost the next time you open them, so food cost stays current when ingredient prices change.
Still have a question?