Ingredient stock per location
Each branch's stock of each ingredient.
Recipes & food cost
Restaurant recipe costing with food cost on every plate
GetDinerPOS lets you build each dish as a recipe of ingredients with quantities and a waste allowance. The software calculates the cost per plate from your latest purchase prices, and when you produce or sell the dish it deducts the ingredients from that location's stock. You see food cost per dish and per location.
30-day trial, no cardIncluded from the Chain plan ($55/location/mo)
Patty melt
- Ground beef 6 oz$1.62
- Rye bread 2 slices$0.38
- Swiss cheese 2 slices$0.56
- Onions + butter —$0.29
- Fries 5 oz$0.61
+ 4% waste allowance
What does recipe costing tell a diner owner?
Which plates make money. A patty melt and a club sandwich can sell for the same price and have very different costs. When beef goes up, you want to know which dishes moved from 28% food cost to 36% before the month closes.
Recipes turn ingredient prices into plate costs. Update the price of ground beef when you receive a purchase, and every recipe that uses it shows the new cost.
Across locations, the same recipe makes the comparison fair: if one branch uses 20% more cheese per sale than the others, the stock numbers show it.
How it works
How does recipes & food cost work in GetDinerPOS?
Add ingredients
Ground beef by the pound or kilo, buns by the piece, cheese by the slice — with purchase prices from your supplier invoices.
Build the recipe
Each dish lists its ingredients, quantities and an expected waste percentage.
See the plate cost
Cost per plate and food-cost percentage against your selling price at each location.
Produce and sell
Batch-cook items (soups, pie fillings) as production; sales and production use up ingredient stock.
Try it with your own menu. 30 days free, and the onboarding desk will import your menu.
Start free trialOn the floor
Beef went up 9%. Which plates need a new price?
Receive the purchase with the new price. Open the recipe list sorted by food cost. The burgers and the patty melt jump to the top; the pancakes don't move. Raise two prices at the two locations where the margin slipped, using per-location price lists.
What’s included
Recipes & food cost: everything on the plate
Waste allowance
Recipes carry a waste percentage so costs are realistic.
Production batches
Record soup, sauce or pie batches as production.
Purchase prices feed costs
Supplier invoices update ingredient costs.
Food cost by location
Same recipe, compare usage per branch.
Units that fit
Pounds, kilos, litres, pieces — with conversions.
USA · UAE · Pakistan
How recipes & food cost works in your market
UAE
Metric units and AED purchase prices; VAT on purchases is tracked separately from cost.
UAE detailsPakistan
Metric units and PKR; useful when flour, oil and meat prices move month to month.
Pakistan detailsStraight talk
What recipes & food cost does not do
Knowing the edges helps you plan. If one of these matters to you, ask on your demo.
- Recipe costing comes from the manufacturing add-on, which we switch on for Chain and Group accounts.
- Costs are only as good as the purchase prices you record; we recommend entering supplier invoices weekly.
FAQ
Recipes & food cost: questions owners ask
How do I calculate food cost per plate?
Build the dish as a recipe of ingredients with quantities. The software multiplies each quantity by the ingredient's purchase price and shows the cost per plate and the food-cost percentage against the selling price.
Does selling a dish reduce ingredient stock?
Yes. Producing or selling a recipe deducts its ingredients from the stock of that location.
Can recipes include a waste percentage?
Yes. Each recipe can carry an expected waste percentage so the cost includes trim and spillage.
Can I batch-cook soups and sauces?
Yes. Record a production batch; the batch uses up ingredients and adds the finished item to stock.
Do I have to track every ingredient?
No. Most diners track the expensive items (proteins, dairy, coffee) and leave garnishes untracked.
Is food cost shown per location?
Yes. Stock and usage are per location, so you can compare the same recipe across branches.
Which plan includes recipe costing?
Chain and Group. See pricing.
Can I import recipes?
Yes. Send your recipe sheets to the onboarding desk during setup and we import them with your menu.
