Recipe costing, pantry and menu for the restaurant. Sign in to see the shared pantry.
Accounts are set up by the owner. No sign-up, no emails: use the email and password you were given.
Change password
Takes effect right away, on every phone. No email involved.
SOKAH ·Recipes
not saved
Prices waiting for approval
New invoice prices wait here. Approve them with your name and every recipe uses them as real. Reject a typo and the old price stays.
Approve all
Marks every waiting price APPROVED with your name and today's date. The CHECK marks on those items clear.
Reject
Keeps the item but drops this price back to what it was before (or no price, if it was new). Use it for a typo or a wrong pack size.
Workbook
Approvals are copied to the workbook's PRICES tab when Claude next refreshes it.
Order list
Starts blank. Tap the + on any pantry item to put it here. Copy it when you call the order in.
+
Adds the item to this list. Tap again to take it off.
LOW / OUT
A quick mark while you walk the kitchen. It does not add to the order by itself; the + does.
Copy order
Puts the list on your clipboard as plain text, grouped by vendor, with the last price you paid.
Invoices
Snap the invoice when it lands so it is never lost. Then type the new prices into the pantry when you have a minute.
Add invoice photo
Opens your camera (or photos). The picture is saved on this page under NEW.
Then
Tell Claude "new invoice". The new prices show up at the top of this screen waiting for your approval; approve them with your name. The workbook gets the same lines when Claude refreshes it.
Pantry
Everything you buy, with the price behind it. Recipes pick from this list.
Price
What you paid for one pack, and what that makes per oz / lb / each. Tap the name to change it.
Usable %
How much is left after trim. Standard estimates show CHECK until you weigh your own.
Pending
An invoice price you have not approved yet (the card at the top of this screen). It still costs recipes, marked CHECK, until you approve it.
Delete
Inside the item. Blocked while a saved recipe uses it.
Menu
Every plate you have saved: what it costs, what it sells for, and the food cost % that gives. Setting a price here is the deliberate step, with your name on it.
Approved price
The price you set here, newest first. Old prices stay as history. Recipes use it for food cost % unless you are trying a different price in step 3.
Suggested
Food per portion ÷ the plate's target, rounded up to $0.50. An idea, not a change.
Food cost %
Food per portion ÷ approved price. Green at or under target, amber under 35%, red above.
Sides
A side marked "goes into other recipes" is not listed; it is priced through the plates that use it. A side you also sell on its own: mark it "sold as a plate" and price it here.
How this works · 4 steps
Name it. The recipe, how much one batch makes, and how big one portion is.
Add what goes in. For each ingredient: the amount you use, what you paid, and how much of it is usable after trim.
Read the numbers. The bar at the bottom updates as you type: batch cost, cost per portion, a suggested price, and your food cost %.
Save it. Saved recipes stay on this page. Open one later, copy it, set its price on Menu, or send it to the workbook.
You can reopen this from the ? next to "Recipe"
1
You are on step 1 of 4
1Name it
EXAMPLE numbers
What is this recipe, how much does one batch make, and how big is one portion?
What each box means
This recipe is
"Sold as a plate" = a customer buys it, so it gets pricing. "Goes into other recipes" = a sauce, rub or side that feeds plates; it only needs a cost per portion, no price.
Recipe name
What you call it on the line. "House BBQ sauce", "Mac & cheese".
Batch makes
How much one batch gives you, in whatever you measure it in: 16 portions, 5 lb, 100 fl oz.
Portion size
How much goes on one plate, in the same unit. Batch ÷ portion = number of portions.
Target food cost %
The share of the price you want food to cost. 32% means a $10 plate should have about $3.20 of food on it.
Menu price
Only if this is already sold as-is. Type it and the bar shows your real food cost %.
This recipe is
2Add what goes in
One line per ingredient. Type the amount you actually use; the yield adds the trim you threw away.
What each box means
Ingredient name
Start typing. Your pantry offers matches (open it with the Pantry button up top). Tap one and the price and pack fill in. Not there yet? Type the price here; saving the recipe adds it to the pantry.
Amount you use
What goes in the pot, after peeling and trimming. 2 lb of diced onion is 2 lb here.
Unit
oz and lb are weight. fl oz, cup, qt, gal are volume. Weight and volume never convert into each other.
You paid / for this much
Straight off the invoice: $25 for a 50 lb bag. The page works out the price per lb.
Usable after trim
How much of what you bought you can actually cook with. Whole onions: about 88%. Frozen fries, cheese, butter: 100%.
Yield is
"Standard estimate" = a typical published number. "Weighed by us" = you weighed a case before and after trim. Standard ones show CHECK until you weigh your own.
FOOD / PACKAGING
Tap to switch. Containers and lids count in the cost, but never in food cost %.
+ Add a saved recipe
Puts a saved side or sauce on this plate as one line: "1 portion of Rice of the day". It costs from that recipe's live numbers, so if the rice changes, the plate changes. A side can be sold on its own and still go on a plate; only one level deep (a plate cannot go inside a plate that is inside a plate).
3Read the numbers
Nothing to type here. This is what the recipe costs and what it could sell for.
What the numbers mean
Target dial
The food cost % you want this recipe to hit. Slide it or tap a number and the suggested price follows. Each recipe keeps its own target; 32% is the house default.
Food, whole batch
Every food line added up. Packaging is not in here.
Food per portion
Batch food cost ÷ number of portions.
Suggested price
Food per portion ÷ your target %, rounded up to the next $0.50. It is a suggestion. The real price is set on Menu, with your name on it.
Food cost %
Food per portion ÷ the menu price you typed. Green = at or under target. Amber = over target but under 35%. Red = over 35%.
Left after food + packaging
Menu price minus food and packaging. Not profit: labor, rent and card fees still come out of it.
Target food cost for this plate32%
4Save it
Keep it so you can open it later, copy it for a new version, or send it to the workbook.
What the buttons do
Save this recipe
Keeps it under its name. Saving again overwrites the same recipe.
Save a copy
Keeps a second one with "(copy)" on the name. Use it for a new version: tweak the copy, keep the original.
Start a new recipe
Clears the page for the next recipe. Save first if you want to keep what is on screen.
Open / Delete
Open loads a saved recipe into the page. Delete asks twice.
Send to workbook
Makes a transfer code for this recipe. Send it to Claude and the recipe lands on the workbook's RECIPES and LINES tabs with every line. Any ingredient the workbook does not know yet is added to its PANTRY.