01Menu item cost
Open a dish to see how ingredient costs roll up into recipe cost, margin, and recommended pricing.
Menu costing
Menu margins that keep up with real ingredient costs.
Build recipes, connect ingredients to your product catalogue, and keep dish costs current as supplier prices change.
Caesar Salad
4 ingredients
Sells €12.00
Romaine Lettuce
200g€0.80
Caesar Dressing
50ml€0.45
Olive Oil
20mlAnchovies
10gEgg Yolk
1pcLemon Juice
5mlCroutons
30g€0.35
Parmesan
20g€1.64
Cost: €3.2473% margin
Recipe costs stay connected
Ingredient costs update from your current supplier prices instead of static sheets.
Margins are easy to read
See cost, selling price, and margin in one place before pricing decisions are made.
Sub-recipes handled cleanly
Prep recipes and components can be reused across dishes without duplicated work.
Product proof
See the workflow in Spensa.
Real product views from a demo restaurant show how the work looks once it moves into Spensa.
02Menu analytics
Use menu analytics to spot dishes priced below their current ingredient cost structure.
03Menu list
Scan menu items by cost, selling price, and margin so pricing decisions start from live numbers.
Recipes & Margins
Build recipes. Track margins. Automatically.
Every dish shows its real cost and margin - built from your recipes, calculated from actual invoice prices. When suppliers change rates, every affected dish updates instantly.
Menu Items
6 dishes tracked
Truffle Pasta
Dish•Complete
€4.20
€18.00
Grilled Salmon
Dish•Complete
€5.80
€22.00
Caesar Salad
Dish•Complete
€3.24
€12.00
Wagyu Steak
Dish•Complete
€38.00
€56.00
Olive Oil +8% - 3 dishes affected
Workflow
From recipe to margin in one flow
Spensa helps chefs and managers keep costing practical, current, and close to the way the menu is built.
1Build dishes from ingredients and prep recipes
2Use live product prices for cost calculation
3Review margins when prices or menus change
More from Spensa
Connected tools for restaurant operations
See how Spensa fits your restaurants.
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