Restaurant recipe costing with inventory that deducts itself
Sturgeon keeps every recipe with live stock and real measures. Scale it to any yield, convert between metric and imperial, and cost it from your latest MarginEdge invoice. Inventory comes off as the dish sells in Toast, Square, or Clover.
How it works
Every ingredient, any unit
Each recipe lists its ingredients with real quantities, what's on hand, and the line total. Change the yield from 24 portions to 60 and every quantity rescales; flip from grams to ounces and the whole card converts.
Costed from this week's invoice
Ingredient prices come from the invoices posted in MarginEdge. When ground beef goes from $19.40 to $20.00 a kilo, the batch cost, the cost per portion, and the margin against your target move with it.
Inventory that deducts itself
When two Bolognese sell at table 9 in Toast, the beef they used comes off stock on hand and the portions you can still make tick down. No clipboard, no end-of-night tally.
Counts that reconcile
Physical counts reconcile against what the system expects the walk-in to hold, so the gap between theory and the shelf shows up the morning it happens. Every sale, invoice, and count is in the recipe's activity log.
Questions
How does Sturgeon cost a recipe?
From your invoices. Each ingredient is priced at what you last paid for it in MarginEdge, so the cost per portion and the margin update when a vendor's price changes, not when someone re-keys a spreadsheet.
Can I scale a recipe and convert units?
Yes. Set any yield and every quantity rescales, and switch any recipe between metric and imperial units in one tap.
Does inventory update as dishes sell?
Yes. Sales come from Toast, Square, or Clover, and each dish sold deducts its ingredients from stock on hand. Counts then reconcile against what the walk-in actually holds.
Guides on the numbers behind this
- Food cost percentageHow to calculate restaurant food cost percentageThe formula, a worked example, actual versus theoretical, and how to track it daily.
- Recipe costingRestaurant recipe costing: how to calculate plate cost and menu priceYield, trim, the plate cost formula, and how to turn a cost into a menu price.
- Reducing food wasteHow to reduce restaurant food waste, and measure what it costsWhere waste comes from, how to log and price it, and the fixes that tend to work.
See your own numbers in Sturgeon in under a week, with your POS connected, your forecasts calibrated, and Stu answering. White-glove onboarding is included.
No credit card. No six-month contract. Your data stays yours.