Of all the business decisions restaurant operators make, determining menu price can be the trickiest, and most perplexing. Deciding on when to increase prices and to what extent can be a daunting, even agonizing task for both new and experienced restaurateurs alike. Price too low and the difference between your actual price and what you should be charging comes right off your bottom line. Price too high and you may lose customers wanting a better deal.

• Allows you to cost out each menu, and maintains a history of sales by each item for each menu period.
• Running food cost based on your inventory price changes.
• Works with most POS Systems to allow you to input the items sold and give you a projected food cost based on your current prices and recipes.
• Allow you to input inventory, purchases and sales to give you an ACTUAL FOOD COST to measure against your projected food cost and tell you what your sales should have been.
• CREATES A WORKING MENU FOR YOUR RESTAURANT.

This powerful program has Food and Bar Inventory items pre-installed. This master inventory contains over 3500 items. Simply choose the items you use and it will create your inventory with worksheets to help you take inventory by Food, Bar, or Location.

• Complete and automated Ordering & Receiving System
• Finish all of your ordering at once, and the module prints out your orders by supplier.
• Then your order becomes an invoice when it is received, after any pricing or product adjustments
• Nutrient Data
• Create bar breakage sheets
• Commissary capabilities

Our recipe costing is a tremendous food-costing tool. You'll have instant “pre-cost” information based on your current food prices. No more guesswork, no more surprise food cost fluctuations. Standardized recipes mean greater consistency, better food cost control, and more satisfied customers. You can start inputting Recipes immediately.

• Re-work your current recipes and develop new concepts in a snap.
• Produces Kitchen Production Sheets.
• Resizes Recipes and Prep Items. (Sub Recipes can be inventoried
  and used in recipes.)

CostGenie 2.0
Restaurant Menu Costing Program
Buy Now From CCNow

This is a complete program, with the Inventory and Recipe Costing module included, that will cost out labor, equipment and other expenses. It allows you to completely cost out your menus based on your recipes and inventory prices. Prints out Proposals and Invoices, along with kitchen pull sheets, enables you to give the kitchen staff a recipe for the exact amount to prepare by event, also has a client database for storage of your customer data as well as a record of each event for each customer.

This powerful program has Food and Bar Inventory items pre-installed. This master inventory contains over 3500 items. Simply choose the items you use and it will create your inventory with worksheets to help you take inventory by Food, Bar, or Location.

• Complete and automated Ordering & Receiving System
• Finish all of your ordering at once, and the module prints out your orders by supplier.
• (Then your order becomes an invoice when it is received, after any pricing or product adjustments)
• Nutrient Data
• Create bar breakage sheets
• Commissary capabilities

Our recipe costing is a tremendous food-costing tool. You'll have instant “pre-cost” information based on your current food prices. No more guesswork, no more surprise food cost fluctuations. Standardized recipes mean greater consistency, better food cost control, and more satisfied customers. You can start inputting Recipes immediately.

• Re-work your current recipes and develop new concepts in a snap.
• Produces Kitchen Production Sheets.
• Resizes Recipes and Prep Items. (Sub Recipes can be inventoried
  and used in recipes.)

CostGenie 2.0
Catering/Client Menu Costing Program
Buy Now From CCNow