---
title: "Ingredients, Costs & Suppliers for Hospitality Teams | Havenue"
description: "Your food-cost engine: unit-aware ingredient costs, recipe and set-menu GP%, supplier context, and allergens that flow through. One canonical cost everywhere. When a supplier price moves, the margin moves with it."
canonical: https://havenue.co/features/ingredients-costs-suppliers/
markdown: https://havenue.co/features/ingredients-costs-suppliers.md
language: en
last_updated: 2026-07-22
---
# Know what every dish costs.

Track ingredients, suppliers and allergens in one place, with unit-aware cost per portion and gross profit on every recipe and set menu.

Ingredients, Costs & Suppliers is your food-cost engine. Each ingredient carries its purchase and recipe units, price, supplier and allergens, so recipes and set menus show a cost and a GP% you can price against. When a supplier price moves, the margin moves everywhere that ingredient is used.

## The problem this solves

Costing in a spreadsheet goes stale the moment a supplier price moves. Havenue keeps ingredient costs, recipes and menu margins connected, so the number you price against is the number that is true today.

## How it works

1. **Build the ingredient list** : Add ingredients, or import them, with purchase and recipe units, price, supplier and allergens.
2. **Cost unit-aware** : Costs convert safely across weight, volume and count. Anything ambiguous is flagged, never guessed.
3. **See recipe & menu GP%** : Every recipe and set menu shows cost per portion and gross profit in your currency.
4. **Link suppliers** : Tie each ingredient to a supplier, with lead time, terms and minimum order.
5. **Price with confidence** : When a cost moves, the margin moves with it, before you send the menu.

## What you get

- **Unit-aware costing** : Accurate costs even when recipes mix grams, millilitres and counts.
- **Recipe & menu GP%** : Cost per portion and gross profit on every recipe and set menu.
- **One canonical cost** : A dish costs the same number in the builder, the Vault, reports and the dashboard.
- **Allergens that flow through** : Ingredient allergens carry into recipes, menus and event sheets.
- **Suppliers in context** : Lead time, terms and minimum order, linked to the ingredients they supply.

## Who this is for

- Head Chef
- Cost Controller
- Purchasing