"Chef chala gaya."
Recipe costing and prep that stay when cooks leave
Recipe costing in Hey Senior works out every dish's cost from what you actually paid, and the same recipe drives the prep task, the FSSAI label and the stock it uses, so the house taste survives a new chef.
- Recipes with their cost, worked out from what you actually paid.
- Prep tasks with ingredients scaled to the batch and the method on the task.
- Sales from your POS set against stock used, so the gap shows the next morning.
- The excise register and FLR straight from the bar's stock.
Recipes & costing · Production · Prep lists · Menu and sales · Excise
09:414G ▮▮▮
Make · 4 L
Makhani gravyPrep task · Kitchen
Senior
This is the house recipe, scaled to 4 litres. Step pictures are below.
Tomato
3.2 kg
Butter
400 g
Fresh cream
600 ml
Onion
800 g
Done · print label
Allergens and labels, from the recipe.
- Fourteen allergens (FSSAI's nine and the EU's five), carried from each ingredient into every dish.
- A batch label with the veg mark, made and use-by times, portions and who made it.
- Menu engineering shows which dishes earn most and which sell least.
Questions
Questions owners ask
How is a recipe's cost worked out?
From the price you paid for each ingredient on your bills, through any prep item it uses, down to the plate. When prices change, the cost changes.
Can cooks see costs?
No. Kitchen and service staff read recipes and methods without money. Prices and costs are for the managers you choose.
Do I have to type all my recipes?
No. We load them from your spreadsheets when you start, and check them before anything goes live.
Pick what Senior looks after.
Every outlet is different. Start with what hurts most.