Recipe Costing
Break every dish down to the ingredient and see your true plate cost.
Food Cost & Menu Costing Platform
Know your food cost before you price your menu.
CULINOMIQ turns your recipes, ingredient prices and stock into clear numbers: cost per plate, food cost % and the selling price that protects your margin.
Free to start. No credit card required.
Roast chicken, potato purée
- Food cost
- 28%
- Gross margin
- 72%
- Protein58%
- Produce24%
- Dairy & sauce18%
On target
Core tools
Three tools that control your food cost
Start with one dish, then cost your full menu and track the stock behind it.
Menu Costing
Cost a full menu at once and keep every price aligned to target margins.
Inventory / COGS
Track stock and cost of goods sold to protect your bottom line.
Also included
Menu Engineering
Rank dishes by profit and popularity to spotlight your winners.
AI Assistant
Ask costing and pricing questions and get instant, practical answers.
Saved Recipes
Store your recipes and reuse them whenever costs or prices change.
Why CULINOMIQ
Built for real kitchens, not spreadsheets
Accurate to the ingredient
Yield, waste and supplier prices are part of every calculation, so the cost you see is the cost you pay.
Made for your team
Five languages, local currencies and plain-language explanations for chefs at every level.
Decisions, not just numbers
Every result comes with clear next steps: what to reprice, what to rework and what to promote.
From recipe to menu price in three steps
- 1
Add your recipe
Enter ingredients, quantities and what you pay your suppliers.
- 2
See your real cost
Get cost per portion and food cost %, explained in simple words.
- 3
Price with confidence
Use the suggested selling price to hit your target margin.
Price your next menu with confidence
Create your free account and cost your first dish in minutes.