Recipe Costing: The Habit That Pays for Itself

Sub-recipes, yields, and waste factors are where the real money hides.

Most costing sheets are wrong for the same three reasons: they ignore yield loss, they ignore sub-recipe labor, and they use last year's ingredient prices.

Cost the sub-recipe once — the sauce, the pickle, the blend — and reuse it everywhere it appears.

Apply an honest waste factor. Trim, spill, and comps are real costs.

Re-price your recipes whenever an invoice moves more than a few percent, not once a season.