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Recipe and Menu Coster

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The Recipe And menu Coster program calculates the cost of producing recipes and menus for restaurant and commercial use.​​​​
Ingerdients can be individually priced by standard units of measure, for example teaspoon, tablespoon or cup etc. and added to an ingredient list  to arrive at a sum total cost for a dish. The cost of a menu can then be calculated by adding these individually priced dishes to a menu list.

A complete analysis can be made of costs of dishes and therefore reasonable prices to charge.

Also, a customised version can be developed for your organisation, suiting your specifications.
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