Many café and restaurant owners know their selling prices well but only estimate their costs. The gap between the estimate and the real number can be your whole profit.
Recipe first
Write each item's ingredients with quantities: a Spanish latte might be 18 g of coffee + 200 ml milk + 30 ml condensed milk + a cup and lid. You write the recipe once.
From recipe to cost
Multiply each ingredient's quantity by its purchase price:
- Coffee: 18 g × ₪0.12 = ₪2.16
- Milk: 200 ml × ₪0.006 = ₪1.20
- Condensed milk: 30 ml × ₪0.02 = ₪0.60
- Cup and lid: ₪0.25
That's about ₪4.20; sold at ₪16, your margin is roughly 74%.
Link the recipe to stock
When the cup is sold, the system takes the ingredients out of stock automatically. At the end of the week you compare expected stock with the real count, and the difference is waste: spills, over-preparation, or something worse.
Update prices when you buy
When milk gets more expensive, the cost of every recipe with milk should rise automatically, so you see which items became less profitable and decide: raise the price or change the recipe?
What you gain
- A clear margin for every item.
- Knowing which items quietly lose money.
- An early warning when an ingredient runs low.
- Purchase orders based on what you really use.
In Sijiliati, recipes, stock and cost per cup live in one place. See the recipe demo.