Costing
Recipe costing you can rely on
CulinaryCube calculates what a dish really costs today – and what it needs to sell for.
What CulinaryCube does for you
Prices valid on the day
Every purchase price has a validity period. A costing uses the prices valid on the day you choose, so last month's costing stays reproducible.
Beyond food cost
Labour and overhead are added the way you calculate them, so the cost price includes more than the ingredients.
Margin or markup
Set a target margin or a markup and see the selling price it needs. The two are different, and CulinaryCube keeps them apart.
No silent gaps
A missing price or an unknown conversion is named as a gap, with the ingredient it concerns. A costing never quietly counts it as zero.
Works hand in hand with
Recipes & scaling
Standardise recipes and scale them to any quantity
Learn more about Recipes & scalingOffers
Professional offers built from calculated dishes and menus
Learn more about OffersEvents
Enquiries, guest numbers and menus for every occasion in one place
Learn more about EventsAllergens & food safety
Allergen information kept with the recipe
Learn more about Allergens & food safety
Frequently asked questions
What is the difference between margin and markup?
Markup is added to the cost price; margin is the share of the selling price that remains. A 41 % margin on a cost price of €11.74 means a selling price of €19.90, while a 41 % markup would mean €16.55.
Can I see what a dish cost last month?
Yes. Because prices carry their validity, a costing for an earlier day uses the prices valid then. Costings used in an offer are kept as they were.
How does CulinaryCube round?
Calculations run with exact decimals and are rounded once, at the end, to whole cents – so small differences cannot add up across many ingredients.