Stop guessing your margins. With Tako’s Recipe Creator, every recipe is built from the actual products you buy, priced from your latest invoices, and costed automatically. Food cost, cost per portion, gross margin, and food cost ratio update in real time as you work.
Supplier prices change constantly. Tako keeps your recipes accurate without any extra work. Every time a new invoice is scanned and a product price changes, the new cost flows straight through to every recipe that uses that ingredient. Your food cost and your margins always reflect what you pay today.
Recipe costing is the process of calculating the exact cost of every ingredient in a dish to know what it costs you to produce. With Tako, recipe costing is automatic: each recipe is built from your real supplier products and priced from your latest invoices, so you see your true food cost the moment you finish building the recipe.
To calculate food cost, you add up the cost of every ingredient at the quantity used in the recipe, including wastage. Tako does this for you in real time. As you add ingredients and set quantities, it totals the line costs into a single food cost figure, then breaks it down into cost per portion based on your output quantity.
A good food cost ratio for most restaurants sits between 25 and 35 percent of the selling price. Fine dining can run higher, fast casual often lower. Tako shows the food cost ratio for every recipe automatically, so you can instantly see which dishes are inside your target and which need a price or portion adjustment.
Food cost ratio is calculated by dividing the food cost of a dish by its selling price excluding VAT, then multiplying by 100. For example, a dish that costs €2.98 to make and sells for €10.82 excluding VAT has a food cost ratio of 27.5 percent. Tako calculates this for you and flags recipes that fall outside your target range.
Gross margin is the profit left after food cost, expressed in euros, while food cost ratio is your cost expressed as a percentage of the selling price. They describe the same relationship from two angles. Tako shows both on every recipe, so you can read profitability in whichever way suits the decision you are making.
Yes. Tako keeps every recipe up to date automatically. Each time a new supplier invoice is scanned and a product price changes, the new cost flows through to every recipe that uses that ingredient. Your food cost and margins always reflect what you pay today, with no manual updates.
Ingredients come straight from your supplier catalog inside Tako. Every product you buy, from every supplier, is already available with its reference code and current price. You search by name or supplier code, enter your quantity, and the line cost is calculated for you, with no manual data entry.
Yes. Each recipe lets you set an output quantity, an output unit, and a wastage percentage. Tako converts your net quantities into gross quantities automatically, so your food cost reflects what you actually use in the kitchen, not just what ends up on the plate.
Recipe costing software protects your margins by showing the true cost and profitability of every dish before it reaches the menu. With Tako you can spot loss-making recipes, price new dishes with confidence, and react to supplier price increases the day they happen rather than at the end of the month.
Yes. Tako gives you a single recipe library for your whole kitchen. You can sort and filter by name, type, cost, selling price, profit, ratio, or status, organize starters, preparations, and main dishes, and keep your entire team working from the same costed, up to date source of truth.