Take full control of your costs and boost your business's profitability. Miselup gives you the tools to manage your food cost efficiently and hassle-free.
From €19/month per location No lock-in: cancel anytime Costings and margins in an afternoon
Spec sheet · dynamic
Café Latte (300 ml)
Cost per unit: 0,92 €
0,92 €Explore the catalog, recipe costing, HACCP controls and traceability in Miselup.
As the owner of a hospitality business, whether a bar, café, or hotel, recipe costing is the essential tool for understanding where every euro goes and how to maximize profitability. Without thorough control of production costs, a hospitality business in Spain can see its profit margin eroded by up to 8-10% annually, an alarming figure that compromises long-term viability and investment capacity. It is the foundation for solid and efficient financial management.
Implementing a digital, real-time recipe costing system radically transforms your business management. It lets you know the exact gross margin of every product or service you offer, from a coffee to a full menu or a hotel room. This visibility empowers you to adjust selling prices quickly, negotiate better with suppliers, and optimize your menu or service offerings, ensuring that every sale contributes positively to your bottom line and securing sustained growth.
Control costs and margins for your hospitality business with Miselup. Connect costings, purchasing, inventory and daily P&L according to your plan.
Accurately calculate the profit margin of each product or service. Identify opportunities to improve profitability and adjust your pricing strategy.
Create detailed spec sheets that ensure consistency in the quality and flavor of your preparations, regardless of who makes them.
Get a clear view of your business's profitability. Analyze the performance of your products and make strategic decisions for sustainable growth.
Identify all the elements that make up the product or service you are going to cost out. For a coffee, it will be the coffee, milk, sugar, spoon. For a room, cleaning, amenities, energy, etc.
Measure the exact quantity of each ingredient or resource used. In hospitality, it is crucial to be precise with drink doses, food grammage, or the usage time of resources in services.
Estimate the percentage of loss or waste during preparation or use. For example, in a bar, waste from spills or breakage. In a hotel, wear and tear of linens or unused amenities.
Enter the current purchase price of each component. For products, the cost per gram/ml. For services, the cost per use or per time (e.g., laundry cost per towel, energy cost per hour of use).
Although recipe costing focuses on direct cost, you can add a small percentage for indirect costs such as equipment amortization, water consumption, or even staff preparation time, for a more complete view of profitability.
This recipe costing details the raw material cost for a standard café con leche, a high-turnover product in any hospitality business.
| Ingredient | Quantity | Waste | Cost |
|---|---|---|---|
| Ground coffee | 8 g | 0 % | 0,08 € |
| Whole milk | 120 ml | 2 % | 0,12 € |
| Sugar (packet) | 7 g | 0 % | 0,02 € |
| Disposable spoon | 1 unit | 0 % | 0,01 € |
| Glass cup (amortization) | 1 use | 0 % | 0,03 € |
| Paper napkin | 1 unit | 0 % | 0,01 € |
| Water (for coffee machine) | 50 ml | 0 % | 0,00 € |
| Energy (coffee machine) | 1 min | 0 % | 0,02 € |
Total cost
0,29 €
Food cost
15 %
Suggested price
1,93 € (VAT incl.)
Margin
1,64 € per unit
If you adjust the amount of milk, the system will automatically recalculate the total cost and, therefore, the food cost and margin, maintaining the consistency of your recipe costing.
20-25 %
Target food cost in bars/cafés
industry reports
10-15 %
Gross margin on hot beverages
Spain market data
5 %
Average loss from uncontrolled waste
hospitality consulting studies
3-5 %
Profitability increase with cost management
industry reports
Hospitality business owner
It's common to forget small but recurring components like napkins, stirrers, sugar packets, or even the water and energy consumed by the machine. Everything adds up in the final cost.
Your suppliers' prices change. If you don't update your recipe costings, your profitability calculations will be wrong and you could be selling below your desired margin.
In a bar, spills, breakage, or a bad beer pour are wastes that directly affect cost. Quantifying them is vital for real food cost management.
Although the principle is the same, the recipe costing of a coffee is not the same as that of a hotel room. Adapt the methodology to the nature of each offering for greater accuracy.
Tools to control your business profitability
Calculate the exact cost of each coffee, soft drink, glass of wine, or cocktail, allowing you to set competitive and profitable selling prices.
Determine the cost of small kitchen preparations, essential for bars and cafés with complementary food offerings.
Essential for hotels and cafés that offer breakfasts or daily menus, ensuring an adequate margin on combo offers.
Although it's not a food cost, it's the recipe costing of the accommodation service, including cleaning, amenities, energy, and amortization costs to set rates.
Allows you to accurately budget events and catering services, controlling the cost per guest and ensuring the profitability of each order.
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.”
Hospitality business owner
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.