Features

Precision Recipe Costing

If your recipes are wrong, everything else is wrong.

Most restaurants don't struggle because of sales. They struggle because the structure underneath their sales is weak.

Recipe costing errors are rarely dramatic. They're small inaccuracies that repeat every day. A few cents off per portion. Across hundreds of portions. Across multiple dishes. Over time, those small gaps quietly reshape your margins.

Profitability erodes not through one big mistake, but through repeated micro-errors.

The Classic Mistake

A 25% costing error hiding in plain sight

Take something simple: fries. The common calculation looks clean — until you account for reality.

Common approach
Buy 1kg at $2.00
$2 ÷ 1000g = $0.002 / g
200g portion = $0.40
Ignores damaged potatoes, peeling loss, and cleaning waste.
Reality
Usable yield: 800g
$2 ÷ 800g = $0.0025 / g
200g portion = $0.50
That's a 25% difference on a basic portion — before multiplying across dishes.

Yield matters. Waste matters. Transformation matters. Multiply one error across your menu and you have structural margin distortion.

Structure

How Kyze Structures Costing Properly

Precision starts at the ingredient level. Before you build final dishes, every ingredient is structured with its real parameters. Then sub-recipes layer on top. Then final dishes.

If you adjust one ingredient, every dependent recipe updates automatically. No spreadsheets. No manual corrections. No hidden errors.

01 — Ingredient level
Purchase unit & costYield / transformation rateWaste percentage
02 — Sub-recipes
Sauces, marinades, basesPre-preparationsReused across multiple dishes
03 — Final dish
Exact quantitiesWaste at recipe levelPackaging & delivery costs

Building the Final Recipe

When you create a sellable recipe in Kyze, you include everything that impacts cost — not just the visible part.

Exact quantities
Every ingredient measured to the gram, no rounding.
Sub-recipes
Sauces, bases, and preparations brought in by cost.
Waste at recipe level
Losses during cooking and plating, not just prep.
Decoration costs
Garnishes multiply by volume — they matter.
Packaging per channel
Dine-in, takeaway, and delivery each have their own cost.
Delivery commissions
Platform fees factored directly into the recipe margin.

Portioning

Small Portions, Precise Cost

If you sell items in smaller units — like sushi pieces or bite-sized products — Kyze lets you define the full preparation and split it into the exact number of portions.

÷

You don't estimate cost per piece. You calculate it precisely. That accuracy protects margins when volume increases.

Security & Flexibility

Your Recipes Stay Yours

Recipes are sensitive. Your recipes are fully secured inside Kyze — no other user can access them, no visibility across accounts.

Full recipe structure, secured and private
Or input final cost only, if you prefer
Smart pricing and food usage work either way

Outcome

What This Changes

When recipes are built correctly, the entire cost structure becomes honest.

Most restaurants don't have a revenue problem.

They have a structural costing problem. Precision at recipe level fixes that.

Food cost becomes predictable
Pricing decisions become rational
Waste becomes measurable
Expansion becomes safer

See what precise costing looks like for your menu.

Request a demo and walk through a real recipe build.

Request a Demo