Best practices for precise calculations: Update material costs, portion scaling, optimize contribution margin.
Regularly go to 'Articles' and update the purchase prices of your ingredients. When you import supplier price lists, prices are automatically updated. Current prices are the foundation for any reliable calculation.
Record all ingredients with exact quantities and the correct unit (kg, liters, pieces). Don't forget spices, oils and garnishes – small amounts add up quickly. Use the notes function for preparation instructions.
With portion scaling, you can convert recipes to any portion size. Simply change the number of portions and all quantities are automatically adjusted – ideal for events or when planning for different guest numbers.
Enter your selling price (net) and EasyKoch automatically calculates the contribution margin. As a rule of thumb: food costs should be between 25-35%. Dishes with low contribution margins should be revised or removed from the menu.
Use the 'Target Food Cost' function to calculate backwards: Enter your desired food cost percentage and EasyKoch suggests the appropriate selling price. This ensures every dish is profitable.
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