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Guides

Plain-language reads for hands-on food businesses.

Costing, pricing, prep recipes, and running a calmer kitchen, without the jargon.

Start here

Learn the same numbers the app calculates for you.

These guides connect the marketing promise to the real menu item workflow: cost, price, packaging, and delivery margin.

Food cost %Read guide Price a menu itemRead guide Include packagingRead guide Delivery marginsRead guide
Costing basics

How to calculate food cost percentage

The single number every restaurant operator already speaks. Here's how to calculate it cleanly.

4 min readRead
Pricing

How to price a menu item

Set a target food cost, then let the math do the work, without ignoring local pricing reality.

5 min readRead
Costing basics

Food cost percentage vs gross margin

Same data, two lenses. Use whichever your team thinks in naturally.

3 min readRead
Prep recipes

How to calculate recipe yield

Yield is the difference between what goes in and what you can actually plate.

4 min readRead
Prep recipes

How to cost a sauce or prep recipe

A house mayo, a tomato sauce, a chili oil: all cost the same way.

4 min readRead
Costing basics

Why packaging belongs in menu costing

If it leaves your kitchen, it's a cost of the sale.

3 min readRead
Pricing

How to calculate delivery menu margins

Delivery profit changes once packaging, commission, payment fees, and discounts are included.

4 min readRead
Pricing

How to update menu prices when ingredient costs rise

A repeatable approach when supplier prices climb.

4 min readRead
Operations

How to create recipe cards for kitchen staff

What to include, and what to leave out.

4 min readRead
Costing basics

How to calculate cost per portion

Cost per portion is the foundation of every other margin metric.

3 min readRead
Operations

How to organize recipes without spreadsheets

Spreadsheets break in three predictable places.

4 min readRead
Costing basics

How to calculate food cost percentage

The single number every restaurant operator already speaks. Here's how to calculate it cleanly.

4 min readRead
Pricing

How to price a menu item

Set a target food cost, then let the math do the work, without ignoring local pricing reality.

5 min readRead
Costing basics

Food cost percentage vs gross margin

Same data, two lenses. Use whichever your team thinks in naturally.

3 min readRead
Prep recipes

How to calculate recipe yield

Yield is the difference between what goes in and what you can actually plate.

4 min readRead
Prep recipes

How to cost a sauce or prep recipe

A house mayo, a tomato sauce, a chili oil: all cost the same way.

4 min readRead
Costing basics

Why packaging belongs in menu costing

If it leaves your kitchen, it's a cost of the sale.

3 min readRead
Pricing

How to calculate delivery menu margins

Delivery profit changes once packaging, commission, payment fees, and discounts are included.

4 min readRead
Pricing

How to update menu prices when ingredient costs rise

A repeatable approach when supplier prices climb.

4 min readRead
Operations

How to create recipe cards for kitchen staff

What to include, what to leave out, and how to share with your team.

4 min readRead
Costing basics

How to calculate cost per portion

Cost per portion is the foundation of every other margin metric.

3 min readRead
Operations

How to organize recipes without spreadsheets

Spreadsheets break in three predictable places.

4 min readRead
Operations

How to plan ingredient orders with Shopping List

Turn your menu into a structured ingredient list so nothing gets missed when ordering.

3 min readRead
Operations

How to import ingredients from a spreadsheet

Bring your existing ingredient list into Dishboard in minutes using CSV import.

4 min readRead

Put the math to work on your own menu.

Use Dishboard to calculate food cost %, gross profit, suggested prices, and delivery margins without building another spreadsheet.

Cost your first dishSee recipe costing examples