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
- Build the ingredient list: Add ingredients, or import them, with purchase and recipe units, price, supplier and allergens.
- Cost unit-aware: Costs convert safely across weight, volume and count. Anything ambiguous is flagged, never guessed.
- See recipe & menu GP%: Every recipe and set menu shows cost per portion and gross profit in your currency.
- Link suppliers: Tie each ingredient to a supplier, with lead time, terms and minimum order.
- 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
Havenue · Markdown version of this page · llms.txt