I'm planning on opening a restaurant in NYC in a few months. I'm starting to think how I'm going to cost out everything. In culinary school I learned to do costing on a spreadsheet. Is cheftec a good program or should I stick to a spreadsheet?
My menu is going to be using produce from the greenmarket and it's also going to change depending in what's in season. It's also going to be on the small side, less than 25 dishes.
I'm also going to be doing catering so that's where I though cheftec would help me cost out menus. For Catering are programs like cheftec an industry standard? Also for catering I'm going to be making custom menus for each client.
Would it be easier just to cost recipes out in a spreadsheet or is a costing program the way to go?
Thank you everyone!