Every recipe, costed to the cent.
Food cost, margin, coefficient and allergens work themselves out, sub-recipes included, and follow the price paid on every delivery.
The recipe sheet printed in January, the butter that went up 18% in March. Dish costs get redone in Excel when someone remembers. Meanwhile the margin slips and nobody sees it.
- 14
- regulated allergens tracked through every sub-recipe.
- 3
- VAT rates per recipe: 5.5, 10 and 20%.
- 10 MB
- per imported sheet, as photo, PDF, Excel or plain text.
Rules in the app, not market averages.
Cost, margin and coefficient, no spreadsheet.
Ingredient by ingredient, with yield after trimming or cooking, VAT and your food-cost threshold. Each product’s price is the one you actually pay.
Sub-recipes follow on their own.
Butter changes price: the beurre blanc is recosted, then every dish that uses it. Any number of levels, nothing to re-type.
All 14 allergens, worked out for you.
Carried up from each product through every sub-recipe: contains, traces or free. Ready for the menu and the INCO label.
A price change doesn’t stop at one recipe.
None of these steps is typed by hand.
Who is it for?
Frequently asked questions
Another question? Write to us at contact@zesto.app
Do I have to type every recipe in?
No. Import them as photo, PDF, Excel or text: Zesto reads the ingredients and links them to your products. Anything left to link is flagged “to fix”.
Where does each ingredient’s cost come from?
From the product’s purchase price, updated on every delivery or price-list import, applied to the net quantity after yield.
Are sub-recipes supported?
Yes, to any depth. Their cost and allergens carry up into every recipe that uses them.
How are allergens worked out?
From each product’s 14 regulated allergens, carried up through sub-recipes. You can adjust them by hand.
Can I print the sheet?
Yes, with the sections you choose, or as a PDF. Use-by labels print from the recipe.
Recipes don’t work alone.
Orders give them a price, sales and production use them up.
See it run on your own kitchen.
30 minutes, with your menu and your suppliers.