Know what each dish costs before you price it
Recipes in 86MISE are not a binder on a shelf. Each recipe has ingredients, quantities, yield, menu price, and an automatic food cost so you can see cost per portion and cost as a share of price.
See recipe costing in the demo
Ingredients, yield, and menu price
A recipe stores name, description, category, yield quantity and unit, optional prep and cook times, instructions, and menu price. Line items point at ingredients from the shared catalog, with quantity and line cost.
Food cost per portion
86MISE rolls ingredient line costs into food cost, food cost per portion, and food-cost percentage. The recipes table shows menu price next to portion cost so the gap is visible in one row.
Cost-percentage bands
The UI flags food-cost percentage at 28% and 35% thresholds: at or below 28% is healthy, up to 35% is a warning, and above 35% is marked as a problem. Missing percentages show as N/A.
One catalog with inventory and purchasing
Ingredient records carry unit, unit cost, par level, and reorder point. Recipes, counts, and purchase orders talk to that same catalog instead of three different lists of “pollo” and “chicken”.