La Recette

La Recette works out what a dish actually costs you to put on a plate. Not what the invoice says. What it costs after you've peeled the onions, trimmed the beef and thrown away the outside of the lettuce. HOW IT WORKS Enter an ingredient the way you buy it — a 50lb sack of potatoes at $38, a 10lb case of mushrooms at $34. Set the yield: how much of it you actually use after prep. La Recette works out the true cost of a gram, an ounce, a pound, or whatever unit you cook in. Build a recipe from those ingredients. You get cost per plate, food cost percentage, and profit per plate, updating as you type. Set a markup and let it suggest a menu price, or type in the price you already charge and see where that leaves your margin. SUB-RECIPES A mother sauce, a stock, a compound butter — build it once, then use it inside other recipes. Change the price of one ingredient and every dish that…