hi can any one help me with recipe costing programes for my pc

gus

[Pete]

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.

[mudbug]

There are plenty of sources for you to browse: just click here .

[W.DeBord]

Hi,

I just breifly looked thru the sources posted on goggle as posted by cchiu, those sure are expensive.

I'm using 'Now Your Cooking' which is a non-pro. program but it has all the features the pro. software does for WAY less money. I bought their software for $39.00 and that includes free upgrades forever. I tested it out for free...their shareware.

Maybe you might want to take a peek....? It's not as non-professional as you might think! It does so many things I couldn't list them all (and I'm still learning them), and YES you can cost out your recipes and scale them up and down which are probably your main concerns (it uses weights or any form of measurement).

You can sample them at http://www.ffts.com I thought their on line literture abit dry to sort thru, but it's rather easy to down load the program for free and play with it. There was a smooth brainless transition from shareware to buying its software.

[mudbug]

Good point W.DeBord.

I found it for a $25.00 shareware fee, you can use it free for 60 days once you download it.

Click here to download:

Now You're Cooking 5.37

[lsujoe]

We've been using RecipeManger for years it is a great software for Recipe Costing and Food Costing plus it comes with great features like nutritional analysis, food inventory control and many other features.

I'd highly recommend it, we've loved the flexibility of the application.

[Cat Man]

I have to echo what Pete said.
Excel is easy and completely customizable.
And yes, you can link different pages and baseline data.
Update your baseline ingredients, and everything that ingredient is in changes automatically, you just have to know how to do it.

I also suggest grams rather than ounces, if possible.

What I really like about using excell, is you can program the file so that it gives you your true RTN's per plate (Return to net), which is far more important than food cost. I find many people are so concerned with food cost as a percentage, that they're tripping over dollars to save dimes.

Would you rather put $10 in the bank every time you sell a plate, or be more concerned that your food cost exceeds 33%?

Cat Man

[Luc_H]

Hey Cat man,

a classic saying! you bring money to the bank not percentage.

Luc H