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Fillet for Chefs: Cost recipes
Fillet for Chefs: Cost recipes Vs. Recipe Costing Calculator

Fillet for Chefs: Cost recipes vs. Recipe Costing Calculator Utilizzo e statistiche

Save time costing recipes. Fillet is the app for chefs. Take the pain out of counting inventory. Avoid mistakes when ordering ingredients. 500,000 kitchens, around the world. Join the thousands of businesses who trust Fillet. Features: • Calculate food cost and profit. • Create recipes and build menus. • Count inventory, pain-free. • Scan barcodes to find items quickly. • Manage supplies, understand usage. • Track and reduce waste. • Order supplies - no more missed deadlines. • Buy from multiple vendors, at the same time. • Get confirmations from suppliers, instantly. • Add photos for reference. • Analyze nutrition for ingredients, recipes, and menu items. Database included free. Trusted by restaurants, cafes, hotels, bakeries, private chefs, caterers, breweries, culinary schools, event planners, food trucks, bed-and-breakfasts, specialty producers, and more.

App Store di Apple
Gratis
Cibo E Bevande

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Recipe Costing Calculator

The Recipe Costing Calculator allows you to easily and quickly cost your recipes. You enter your ingredients, and the amount you pay for them, and then you enter your recipe and it will tell you how much it will cost to make the whole thing, and how much per portion. You can also store the instructions on how to make a recipe, along with photos, and print them out. The app will take tax into account, and allow the user to enter the margin that they want to make so they know how much they need to charge. Receipts can be printed from the app for sales, as well as printing recipes themselves. The app will take automatically convert between different units of measure so even though your recipe may be in one set of units, and you buy your ingredients in another set it will know what you are spending. The app allows you to keep track of stock, and will enable you to create shopping lists to cook various ingredients based on what you have left in stock and what you want to cook.