Sum ingredient quantities and prices, divide by portions yielded, that is recipe cost. Use this on every menu item.
Plug per-portion cost into the menu pricing calculator with your target food cost.
Cost every recipe once, update when a supplier price changes more than 5%. That is the kitchen-finance loop.
Veira pulls supplier prices into recipes automatically, so every plate is always priced from live cost.
Finally a tool that gets Kenyan tax rules right. Zero KRA rejections since using this.
Accurate and saves me hours every month. The breakdown is clear and my staff finally understand their deductions.
Exactly what I needed. Calculated costs before ordering and saved a fortune on import duties.
Very helpful. Only thing missing is export to CSV but overall excellent.
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