THE RECIPE BEHIND THE MENU
Every ingredient.
One honest plate cost.
House cheese pizza · $16 menu price
25.00% ingredient cost · $12.00 left before labor and overhead
8 oz cheese · 100% usable yield · 1 serving per batch
8 oz per batch · usable$1.40
1 each per batch · purchased$1.50
1 each per batch · purchased$0.70
1 each per batch · purchased$0.40
Adjust the recipe
Changing batch servings divides all quantities below. Increase each batch ingredient when scaling a recipe; changing yield alone does not add ingredients.
See every price and conversion
Cheese: $56 / 20 lb case = $56 / 320 oz. At 8 usable oz and 100% yield: $1.40. At 80% yield: $1.75. Weight ounces are not fluid ounces.
Fictional ingredient purchase 2026-09-11
INV-DEMO-0911 · 2026-09-11 · fictional source
MZ-452: 10 case × $56.00 = $560.00. 4 × 5 lb
Fictional prepared ingredient cost source
PREP-DEMO-0904 · 2026-09-04 · fictional source
DOUGH: 10 each × $1.50 = $15.00. 1 prepared portion per billed unit.
SAUCE: 10 each × $0.70 = $7.00. 1 prepared portion per billed unit.
FINISH: 10 each × $0.40 = $4.00. 1 prepared portion per billed unit.
The $2.60 in other ingredients is an explicit sample assumption: $1.50 dough + $0.70 sauce + $0.40 finishing portion. These sample prices never enter your private seat.
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