Food cost & profit
Know what every plate
actually earns.
Bello costs every dish from what you really paid for its ingredients, then adds its share of your staff, gas, electricity and rent. So you see the real profit on every plate.
- Cost per portion
- LKR 295.50
- Gross margin
- LKR 904.50 75.4%
- Target food cost
- 30%
| Ingredient | Quantity | Unit cost | Cost |
|---|---|---|---|
| Rice | 200 g | 280.00 / kg | 56.00 |
| Leeks | 20 g · 80% yield | 600.00 / kg | 15.00 |
| Egg | 1 | 55.00 each | 55.00 |
| Chicken | 80 g | 1,800.00 / kg | 144.00 |
| Vegetable oil | 15 ml | 900.00 / L | 13.50 |
| Soy sauce | 10 ml | 1,200.00 / L | 12.00 |
| Total cost | 295.50 | ||
Profit per plate
Food is only part of the cost.
A dish that’s cheap to make can still lose money if it keeps a chef busy for twenty minutes. Bello adds each dish’s share of staff, gas, electricity and rent, so you see what it really earns.
- IngredientsFrom the recipe, at what you paid24.6%−295.50
- Kitchen staffChef wages, by cooking time8.0%−96.00
- Floor staffWaiter wages, by plates served5.3%−64.00
- Gas & electricityFrom this month’s bills4.0%−48.00
- Rent & the restShared across every plate sold10.0%−120.00
- Profit per plateAfter food, people, power and rent48.0%LKR 576.50
Connected to stock
Sell a dish. Its ingredients leave your stock.
The recipe that prices a dish also takes its ingredients off your stock the moment it’s sold, trimming and all. Your costing and your stock never disagree.
| Ingredient | Taken off | Left in stock |
|---|---|---|
| Rice | −600 g | 18.40 kg |
| Chicken | −240 g | 11.10 kg |
| Egg | −3 | 87 |
| Leeks | −75 g · with trimming | 2.35 kg |
| Vegetable oil | −45 ml | 6.20 L |
| Soy sauce | −30 ml | 1.85 L |
Recipes for every dish
Ingredients and quantities for each dish, each size and each add-on, with sauces and bases costed once and reused.
Real-world yields
Allow for peeling and trimming, so a kilo of leeks is priced as what you really use.
True profit per plate
Food cost first, then each dish’s share of chefs, waiters, gas, electricity and rent, so you see what it really earns.
Sold means used
Every dish sold takes its ingredients off your stock, using the same recipe that prices it.
Alerts when costs rise
When a dish goes over your food-cost target, Bello tells you and suggests a new price.
Delivery margins too
See what each dish earns on PickMe Food and Uber Eats after their commission.
Prices that move with the market
Rice, coconut oil and seafood prices change all the time. Each time you receive a delivery, Bello updates your average cost, so every recipe stays priced from what you really paid.
More than food cost
A dish with a low food cost can still lose money if it ties up a chef for twenty minutes. Bello takes wages from payroll and gas, electricity and rent from the bills you record, and shares them across the dishes you sold each month. The result is an honest profit for every plate.
One recipe, two jobs
The recipe that prices a dish is the same one that takes its ingredients off your stock when it’s sold. Change it once and both follow, so your costing and your stock counts always agree.
Questions? Answers.
How does Bello know my ingredient prices?
From the supplier deliveries and bills you record. Each delivery updates the average cost, so recipes always use current prices.
How are staff, gas and electricity added to a dish?
Bello takes the month’s wages from payroll and your utility and rent bills from your books, then shares them across the dishes you sold, by how much kitchen and floor time each one takes.
Does selling a dish take its ingredients off my stock?
Yes. The moment a dish is sold, its recipe takes each ingredient off your stock, including what’s lost to trimming. You can see it happen on the Stock & counts screen.
What food-cost target should I use?
Many restaurants aim for around 30%. You set your own target, and Bello flags any dish that goes above it.
See Bello run your place.
Book a demo and we’ll walk you through Bello with a place like yours.