How KlyraOS calculates the theoretical food cost of a recipe and how to read the real food cost from till sales.
A recipe’s theoretical food cost is calculated by adding up the cost of each ingredient based on the latest purchase price, letting you see straight away how much raw material weighs on each menu item before you even sell it.
Each ingredient contributes to the calculation based on the quantity used and the most recent purchase price recorded in stock, including any sub-recipes with their own internal cost.
When the till is connected and the menu item is mapped to the recipe, the recipe page also shows the real food cost calculated on the sales recorded by the POS: that is the percentage that really matters, because it compares ingredient cost with the revenue the dish actually generated. Without POS mapping this figure is not shown and only the theoretical cost per portion remains visible.
The theoretical food cost calculated on the recipe is a reference, but the site’s actual food cost also accounts for waste and losses recorded in stock: comparing the two values helps you understand where margin is lost.
If an ingredient’s purchase price changes after a new delivery, the recipe’s food cost updates accordingly, flagging any dishes that may need a price review.
Does food cost update automatically when a supplier price changes?
Yes, the recipe’s theoretical food cost is recalculated based on the latest purchase price recorded for each ingredient.
What is the difference between theoretical and actual food cost?
Theoretical is based only on the recipe’s ingredients, while actual also includes waste and losses actually recorded in stock.
Does KlyraOS set the selling price for me?
No: the recipe page shows the cost per portion and, when the till is connected and the dish is mapped, the real food cost on sales. The selling price stays your decision.
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