· 8 min read
Recipe Costing and Menu Math That Protect Margin
Menu price is not just vibes—it is yield, trim, oil life, and garnish. Build recipes in your system so theoretical food cost stays visible when commodity prices jump.
Build from weights, not cups
Grams scale; eyeballs drift. Update yields when you change suppliers—fat content and trim change the math.
Target margin by category
Starters and drinks often subsidize proteins. Know your blended target and mark items that drift for repricing or portion tweaks.
Specials and LTOs
Cost specials before service, not after Instagram. If the plate cannot clear the bar, adjust the feature or the price before tickets print.