Every dish has a true cost — the sum of its ingredients at today’s prices. Knowing it turns menu pricing from guesswork into a decision.
The numbers that matter
- Recipe cost = ingredient quantities × their unit cost.
- Gross margin = menu price − recipe cost.
- Food cost % = recipe cost ÷ menu price. Many UAE kitchens aim for roughly 28–35%.
Keep it live
When supplier prices rise, your recipe cost should move with them. Scanly updates an ingredient’s cost when you receive a purchase order, so every dish’s margin stays honest and your reports show real profit, not estimates.
