Costed recipes. Clear margins.

A recipe specification connects what is prepared with what appears in the figures. Ingredients and quantities per portion provide a practical basis for discussions between the kitchen, restaurant manager and head office.

Across a network, this reference helps explain cost differences. Comparisons require consistent portions and scope: two recipe versions or selling formats do not necessarily use the same quantities.

A portion’s food cost is the cost of the ingredients used to prepare it. It depends on quantities, selected prices and, where relevant, the yield between purchased and usable product. Praedixa places this view at the center of the recipe specification.

An inconsistent unit or price can distort the result. To compare two periods, you need to understand the calculation basis and any changes in composition, portion weights or supplier prices.

Praedixa connects costed recipes with restaurant margin tracking. A dish’s cost explains part of its economic contribution; sales volumes place that view in the restaurant’s actual activity.

Food cost alone does not include wages, rent, energy or other expenses. A margin after raw materials must therefore not be read as net profit. Indicator names and scope remain essential.

Recipes provide a theoretical reference. Inventory and purchasing records help examine actual consumption over a period. Differences may arise from serving quantities, waste, prices or available data; the amount alone does not explain the cause.

The food cost guide details the calculations needed to distinguish these views. It specifies assumptions and checks before comparing restaurants or drawing conclusions about performance.