Professional recipe costing
Restaurant recipe costing and technical sheet software
Calculate the true cost of every recipe using purchasing prices, waste, yield and portions. Turn a technical sheet into a margin decision.
A popular dish can still lose money.
When prices change and the recipe lives in a notebook or isolated spreadsheet, food cost stops being reliable. GastroMando connects ingredients, quantities, purchasing formats and waste to maintain the usable cost of each preparation.
- Total cost and cost per portion.
- Food cost and gross margin.
- Waste and real yield.
- Sub-recipes and base preparations.
- Allergens and printable technical sheets.
- Selling-price simulation.
Operational workflow
From ingredient to technical sheet without manual recalculation.
The result is an operational recipe for the kitchen and an economic view for management — two worlds that should speak every day.
1
Record the real purchasing format and price.
2
Define quantities, waste, yield and portions.
3
GastroMando calculates cost, margin and food cost.
4
Review the technical sheet and recommended price.
Frequently asked questions
Clear answers before a demonstration.
Does cost update when an ingredient price changes?
Yes. Recipes use current ingredient cost and show the impact on each portion.
Can I include waste?
Yes. Usable cost can be calculated after waste and actual yield.
Do technical sheets include allergens?
The application includes allergen and operational technical-sheet data.
See this workflow with your own recipes and operation.
Open the public product or request a focused demonstration.