How your food cost stays true
Why ChefAdmin's costs come from what you actually order and receive, and what to do to keep them accurate.
Most kitchens cost their menu on a spreadsheet. It is right the day it is written and wrong a month later, because prices move and the sheet does not.
ChefAdmin works differently. The cost of every dish is recalculated from the prices you actually pay, every time you look.
Where the prices come from
You link suppliers with a starting price
Every ingredient gets a supplier and a price. See Suppliers and prices.
You order and receive
Each purchase order you receive brings stock in at the price you paid. When a price changes on the delivery note, you accept it and set it as the new default. See Purchase Orders.
Stock is used at cost
Production, waste and stocktakes take stock out at its cost, using your company's stock method (FIFO or LIFO).
Every dish is recosted
Menu Manager recalculates each dish's cost and profitability from today's prices.
What keeps it accurate
- Order through ChefAdmin. If you stop raising and receiving purchase orders, prices stop moving and costs go stale.
- Accept real prices at receiving. That is the moment a price change enters the system.
- Keep Procurement clear. An ingredient with no supplier has no cost, so dishes using it look cheaper than they are.
- Use cash purchases rarely. They skip your approval step and are usually the most expensive way to buy.
- Count stock and log waste. Otherwise your stock value drifts from what is on the shelf.
Just upgraded?
The Get purchasing live card on Menu Items walks you through your first supplier, order and delivery. See Set up your kitchen.