What every dish costs you, and what it leaves you
Build the recipe with its ingredients and quantities, and gramo works out what each portion costs and what you make when you sell it. With prices taken from your invoices, not the ones you thought you remembered. Recipe costing made for kitchens, not a spreadsheet with another name. In Spanish kitchens this is called an escandallo.
Why it hurts
The problem with recipe costing was never the formula, which is just a sum. The problem is that as soon as it's done it stops being true, because prices move and nobody has time to redo eighty spreadsheets every time olive oil goes up.
How gramo solves it
Sub-recipes that update themselves
A béchamel is an ingredient in your croquetas. Milk goes up, the béchamel goes up, the croquetas go up, and so does the dish they're served in. As many levels up as it takes, without you chasing it.
Waste, which is not a detail
If you get 800 grams of usable carrot out of a kilo, your real cost isn't the price of the kilo. You set it per ingredient or per recipe line, and it goes into the calculation without you doing the maths.
A suggested price for your target
Tell it the margin you want to work at and gramo tells you what that dish should sell for. And it flags the ones below it, which are the ones costing you money while you're looking somewhere else.
Food cost and real profit
Classic recipe costing only takes off the ingredients. gramo also shows you labour, energy and a share of your overheads, so you see what's really left and not just what's left before you've paid for anything.
Frequently asked questions
- Is it a program I have to install, or an app?
- Neither: gramo runs in your browser, so you do your costings online from the office computer and check them on your phone in the kitchen, with nothing to install and no per-seat licences. There's also an iPhone app if you prefer, but you don't need it to get started.
- Does it work the same for a restaurant, a bakery or a butcher's?
- Yes, it's the same costing for all three, because the calculation is the same: ingredients, waste, sub-recipes and portions. What changes is how you use it. In a restaurant you cost per dish and per set menu; in a bakery or pastry kitchen per batch and per kilo produced; and in a butcher's it's all about the breakdown, where waste isn't a detail but the whole business.
- Do I have to type the prices in?
- No. They come from the invoices you upload, so they stay up to date without you doing anything. You can edit them by hand if you want, but normally you won't need to.
- Can I have recipes inside recipes?
- Yes, with no practical limit on depth. A sourdough starter in a loaf, a filling in a cake, a stock in a sauce in a dish.
- What happens when an ingredient goes up?
- Every recipe that uses it, directly or indirectly, recalculates on its own, and you see the effect on your margins without looking for it.
Keep going
Try it with one of your invoices
Upload the latest one from your supplier and see what comes out. Thirty days free, no card.
Start free