Bottom-up
Cost sets the menu price
Sample preparation · 4 portions
- Ingredient cost
- 7,20 €
- Labour (8 min × €18/h)
- 2,40 €
- Prime cost
- 9,60 €
- Overheads
- 2,40 €
- Total cost
- 12,00 €
- Target margin
- 60 %
- VAT
- 10 %
Menu price incl. VAT
33,00 €
Per portion
8,25 €
Know what each preparation really costs — and at what price to sell it.
Back-office for recipes, food cost and selling price for professional kitchens and catering.
Contact usComing soon
The problem
Excel mixes grams, yield loss and guesswork.
Chefs, head cooks, restaurant managers, bakeries and catering companies still cost dishes in a spreadsheet that does not convert units, does not apply yield loss, and cannot tell if a plate makes a margin.
EnPlancê costs every line with unit conversion and yield loss —not just price × grams— and flags what is missing (price, density, units that do not add up) instead of inventing a number.
The core
From cost to menu price, or from menu price to margin.
Top-down
Start from a menu price
The price is already set. You see the real margin.
- Menu price (incl. VAT)
- 28,00 €
- Price excl. VAT
- 25,45 €
- Preparation cost
- 12,00 €
- Real margin
- 52,9 %
- Per portion (4)
- 7,00 €
How it fits
From product to selling price.
- 01
Products
Ingredients with price, unit, allergens and density.
- 02
Suppliers
The preferred supplier’s price feeds the food cost.
- 03
Recipe
Components, quantities, yield loss and spec sheet.
- 04
Food cost
Ingredients, labour, prime cost, overheads and VAT.
- 05
Price
Menu price from cost, or margin from a price already on the menu.
Who it’s for
Anyone who cooks and does not know if the dish makes a margin.
Fine-dining recipes by components —not a flat list—. Selling price from cost, or margin from a price already on the menu. EU allergens on product and recipe.
- Chefs
- Head cooks
- Restaurant managers
- Bakeries / pastry
- Catering companies
Coming soon
What’s next.
EnPlancê is in active development. In the coming months we plan to add:
- Inventory / stock
- HACCP
- Public menus
- Recipe photos
- AI to help you manage data
- Invoicing
- Multi-company
- Detailed profitability dashboard
- Production / mise en place
- Quotes for group meals
- Set-menu costing for catering and events
Contact
The app is in beta. If you cook without knowing your costs, write to us.
Tell us what kind of kitchen you run and how you cost dishes today. We reply at [email protected].
Received. We’ll write back shortly.