Gus, I have never used any of the costing programs out there for chefs to use. I find those programs that are created for professional chefs to be way too expensive for what you get. If you have excel, it is pretty easy to create your own. It takes a little while to set them up, but it is not very difficult. The only problem I have run into is figuring out how to link them all so that they can automatically read the prices for items such as demi, which is used in many recipes. But I just input the cost per oz. into the recipes manually. |