Reprice recipes when ingredients change
When an ingredient or portion changes, see every recipe it touches and what the new margin is.
Operations · Restaurants · When something happens · Updated
Works with
- Slack
- Airtable
- Microsoft 365
Slack
Airtable
Microsoft 365How do you reprice recipes when ingredients change?
To reprice recipes when ingredients change, have Maito watch for cost updates. It finds each recipe that uses the ingredient, recalculates cost per portion and margin from your yields and portions, flags recipe data that looks out of date, and posts the results in Slack. The sheet updates after the chef approves.
How it's done today
The recipe sheet still holds last spring's costs, so nobody knows why margins slipped.
What Maito does
- Find recipes that use the changed ingredient
- Recalculate cost using stated yields and portions
- Show the margin change per dish
- Ask the chef to approve the corrected recipe
Example
Loop run: Ingredient cost updated · Olive oil, Vandelay Imports
Olive oil rose from $38 to $46 per 3 L can ($12.67 to $15.33 per liter). 5 recipes use it. • House aioli: cost per portion $0.62 to $0.81, margin 78% to 72% • Focaccia: $0.34 to $0.37 • Grilled octopus: $1.05 to $1.15 • Vinaigrette: $0.22 to $0.27 • Marinated olives: $0.48 to $0.55 Catch: only part of the aioli drop is the oil. The recipe still lists a 1 oz portion, but the Sept 9 line check changed it to 1.5 oz and the sheet was never updated. At 1 oz the aioli would be $0.54. From the recipe sheet and the inventory system. Luca, can you confirm the 1.5 oz portion and the aioli yield before I update the sheet?
@Maito 1.5 oz is right. Yield is 92%, not 100%. Update all five.
Updated with a 92% aioli yield, which puts it at $0.88 per portion and a 69% margin. That's below your 70% target. Want a short list of price or portion options to look at?
Maito (8:15 AM):
Olive oil rose from $38 to $46 per 3 L can ($12.67 to $15.33 per liter). 5 recipes use it.
• House aioli: cost per portion $0.62 to $0.81, margin 78% to 72%
• Focaccia: $0.34 to $0.37
• Grilled octopus: $1.05 to $1.15
• Vinaigrette: $0.22 to $0.27
• Marinated olives: $0.48 to $0.55
Catch: only part of the aioli drop is the oil. The recipe still lists a 1 oz portion, but the Sept 9 line check changed it to 1.5 oz and the sheet was never updated. At 1 oz the aioli would be $0.54.
From the recipe sheet and the inventory system. Luca, can you confirm the 1.5 oz portion and the aioli yield before I update the sheet?
Luca (8:30 AM):
1.5 oz is right. Yield is 92%, not 100%. Update all five.
Maito (8:31 AM):
Updated with a 92% aioli yield, which puts it at $0.88 per portion and a 69% margin. That's below your 70% target. Want a short list of price or portion options to look at?
How to set it up
- Ask your agent
“When an approved ingredient cost changes, find the recipes that use it, recalculate their cost and margin, and post the changes in #kitchen. Wait for the chef to approve before updating the recipe sheet.”
- Connect spreadsheet
- Airtable
- Microsoft 365
- Connect inventory system
- Airtable
- Shopify
Not connected yet? Your agent sends you a link to sign in.
What it won't do
Results are only as good as the yields and portions in your recipe sheet. It can't taste or test a recipe.
Questions
No. It shows new costs and margins and can list price or portion options. Menu prices are your call.
In an Airtable or Microsoft 365 spreadsheet, with ingredient costs in Airtable or Shopify.
It flags mismatches it finds, such as a portion that changed, and asks the chef to confirm before updating.
