Recipe & menu costing
Live food cost that updates when your prices do
Build a recipe, add ingredients, and watch total cost, cost per serving, and food-cost % update live as you type. Set a target margin and instantly see which plates are running over. Best part: when a new invoice lands, the matching ingredients reprice themselves — so your food cost reflects what you actually paid this week, not last quarter.
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Cost every plate to the cent
Know your margin before the menu prints
Most operators cost a recipe once on a spreadsheet, then never touch it again — so the number is wrong the moment a vendor raises a price. NEXOS keeps recipe cost live: ingredient prices flow in from your invoices, recipes reprice automatically, and you see food-cost % per plate the day it changes, not at month-end.
Live recipe builder
Add ingredients with quantities and units; total cost, cost per serving, and food-cost % calculate as you type. Adjust the yield or a price and the whole recipe re-costs instantly.
Auto-reprice from invoices
When a scanned invoice comes in, matching recipe ingredients pick up the new unit cost automatically. Your food cost reflects this week's prices — no manual re-entry, no stale spreadsheet.
Target food-cost %
Set a target margin per recipe (default 30%). The library flags every recipe running over target so you know exactly which plates to re-engineer or re-price.
Margin at a glance
Recipe library shows cost, cost/serving, menu price, and food-cost % in one view — sortable, filterable by category. Spot the margin killers across your whole menu in seconds.
Yield & portioning
Cost by batch yield and serving size so prep recipes and sub-recipes roll up correctly. Per-serving cost is always honest, whether you're plating one or prepping fifty.
Locked to leadership
Recipe and menu costing is restricted to Area Directors and above — menu margin stays with the people who own the P&L, not every shift manager.
Stop guessing your margins
Set up in minutes. No contracts. No implementation fees. Your recipes, costed live, across every location.
“We re-costed our whole menu on a spreadsheet last spring and it was already wrong by summer — beef went up twice and nobody updated the sheet. Now the recipes just reprice off our invoices. I opened the library last week and three items had quietly drifted past 35%. Caught it before it cost us a quarter.”
O/Owner / Operator
Multi-unit fast-casual, 4 locations