Quote every event with live costs and clear margins: menus and buffets costed per guest, quote versions and costed logistics. Mise Pro adds purchasing and stock.
From €19/month per location No lock-in: cancel anytime Costings and margins in an afternoon
Spec sheet · dynamic
Tasting Menu for 50 Guests
Cost / serving: 8,06 €
403,00 €Explore the catalog, recipe costing, HACCP controls and traceability in Miselup.
For a catering chef in 2026, recipe costing is the backbone of profitability and success for every event. Without thorough cost control, a catering business can see its margin evaporate, losing between 8% and 15% of its potential annual profit. Every final preparation, every serving, every un-costed service is a financial risk that can compromise the company's viability and the quality of the service offered.
Having a live, digitized recipe costing transforms a catering chef's operations. It allows you to instantly calculate the cost per guest, adjust menus and prices according to client needs and market fluctuations, and make strategic decisions about suppliers and preparations. This precision is vital to offer competitive quotes, ensure the profitability of each event, and scale production without sacrificing quality or profit margin.
Quote events with live costs and clear margins. Cost menus and buffets per guest, version your quotes and cost your logistics with Miselup.
No matter where you work, your recipes, recipe costing, and spec sheets are yours. Access them from any device and take them with you to every event.
Automatically adjust the quantities of your recipes for any number of guests. Forget manual calculations and minimize errors in large productions.
Present your proposals to clients with professional and detailed spec sheets. Demonstrate your professionalism and transparency in every recipe costing.
For every starter, main, side, and dessert, list all necessary ingredients, no matter how small.
Set precise weights and volumes for each ingredient, thinking about the final portion that will be served to the guest.
Divide the purchase price of the format by its total quantity to obtain the cost per gram or milliliter.
Consider losses during preparation (peeling, trimming, cooking) and inevitable kitchen waste. This is crucial for the real cost.
Include the cost of packaging, transport, extra event staff, equipment rental, and other variable expenses associated with each service.
Enter the ingredient cost and the menu price: you'll see your food cost, the margin and whether you're in the target range (25-35%).
Food cost
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Price before VAT
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Gross margin per unit sold
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Typical target range: 25-35% depending on the business.
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This recipe costing shows the ingredient cost for a main course on a wedding menu, scaled for 100 guests.
| Ingredient | Quantity | Waste | Cost |
|---|---|---|---|
| Beef tenderloin | 18 kg | 15 % | 360,00 € |
| Baby potatoes | 10 kg | 5 % | 15,00 € |
| Green asparagus | 5 kg | 10 % | 20,00 € |
| Red wine sauce (ingredients) | 5 L | 0 % | 30,00 € |
| Extra virgin olive oil | 1 L | 0 % | 10,00 € |
| Salt and pepper | 0.5 kg | 0 % | 2,00 € |
| Aromatic herbs | 0.2 kg | 0 % | 5,00 € |
| Decorative garnish (edible flowers) | 0.1 kg | 0 % | 8,00 € |
Total cost
450,00 € (4,50 €/pax)
Food cost
30 %
Suggested price
15,00 €/pax (VAT incl.)
Margin
10,50 €/pax
When you change the number of guests or an ingredient, the system will automatically recalculate the total cost, food cost, and margin per person, proportionally adjusting the values.
25-35 %
Target food cost for catering menus
Spain sector reports
10-15 %
Losses due to uncontrolled waste in large volumes
catering profitability studies
20-30 %
Average gross margin in catering events
Spain 2025 market data
5-10 %
Raw material price variation in one year
agri-food price observatory
Catering chef
Calculating for few servings and multiplying without considering economies of scale or additional waste in large volumes leads to cost errors.
Not including in the recipe costing the cost of packaging, transportation, support staff, or material rental per person underestimates the real service cost.
Supplier prices fluctuate constantly. Working with outdated data generates inaccurate budgets and loss of profitability.
A menu for a corporate event does not have the same margin or costs as one for a wedding. It is crucial to adapt the recipe costing to each type of service.
Ensure the profitability of every service you offer.
Details the cost of each individual menu component, from starter to dessert, including sides and sauces.
Groups the costs of all final preparations in a specific menu (e.g., wedding menu, executive menu) to obtain the total cost per guest.
Adapts recipe costings to the specifics of each event, considering whether it is a cocktail, buffet, or seated banquet, and their associated costs.
Calculates the cost of beverages (alcohol, soft drinks, coffee) and other extras like dessert bars or live cooking stations, which usually have different margins.
Although not a pure product recipe costing, it is vital to estimate the cost of staff, transportation, material rental and other operational expenses per guest or per event.
Chefs, pastry chefs, bartenders, baristas and chocolatiers who swapped spreadsheets and notebooks for Miselup.
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Catering chef
John Guerrero
Gastronomy consultant · Founder of ChefBusiness and Miselup
15+ years advising restaurants, bakeries and hospitality businesses across Spain and Latam. Creator of ChefBusiness, AI Chef Pro and Miselup: the digital mise en place his clients use to control food cost to the cent.
Get costs and margins under control from day one and run your business on real numbers. From €19 a month; Mise Pro adds purchasing, inventory and daily P&L.