Feature
Recipe-based food cost calculation
A dish cost is not a fixed number: it moves with purchase prices. KlyraOS recalculates it from recipes and inventory movements.
Why spreadsheet food cost ages instantly
Prices stuck at last month
The sheet is rarely updated, so the calculated margin is purely theoretical.
Yields ignored
Trim and weight loss never enter the calculation and distort portion cost.
No link to inventory
Cost stays a guess until it is tied to real purchases.
How it works
1. Enter your recipes
Ingredients, quantities and yields, including sub-preparations.
2. Connect purchases
Purchase prices recorded in inventory feed the unit cost.
3. Read margin and ratio
See portion cost, cost percentage and the impact of a price change.
KlyraOS in practice
What you get
- Portion cost
- Computed from recipe and real prices
- Sub-preparations
- Semi-finished items reused across recipes
- Auto-update
- Cost follows purchase prices
- Analysis
- Cost percentage per dish and category
Frequently asked questions
Can I handle semi-finished items?
Yes, a preparation can be an ingredient of another recipe and cost propagates.
Does food cost update by itself?
It updates when purchase prices recorded in inventory change.
Does it account for waste?
Yes, through yields set on ingredients and preparations.
Can I compare food cost across sites?
Yes, when the same recipes are used in multiple locations.
Do I need the inventory module?
It is recommended: without real purchase prices the calculation stays theoretical.
Keep reading
Deep dives
Food cost guide in 7 steps
How to calculate the real food cost of every dish, from ingredient cost to a sustainable menu price.
Know the real margin of your dishes
Enter one recipe and see the portion cost immediately.
Try this feature in KlyraOS