Stop rebuilding spreadsheets: Miselup calculates the real cost of every recipe including waste and yields, updates your food cost when supplier prices change, and suggests a profitable menu price.
Free forever No credit card Your recipe book in an afternoon
Spec sheet · dynamic
Seafood Paella (4 servings)
Cost / serving: 2,65 €
10,60 €A tour of Miselup: from the catalogue and food-cost to HACCP control and traceability. Tap any screenshot to enlarge and read it.
Your kitchen at a glance
A dashboard with your activity, costs and alerts in one screen.
Ingredient catalogue
1,200+ ingredients with cost, units and allergens.
Ingredient sheet
Price per unit, allergens, conversions and supplier.
Sub-recipes
Nested sub-recipes that recost themselves when a price changes.
Final dishes
Your menu dishes and drinks, ready to be costed.
Food-cost to the cent
Cost, waste and margin of the dish in real time.
Export to professional PDF
Technical sheet and food-cost ready to print or send.
Techniques
Your library of techniques, with photos and steps.
Equipment & tableware
Your kitchen's tools and equipment inventory.
Temperature control
Paperless fridge & equipment logs, with a deviation traffic light.
Expiry & FEFO rotation
Lots ordered by expiry: first to expire, first out.
Lot traceability
From a lot, see its origin and which dishes used it, in one click.
Allergen labels
Lot label with expiry and allergens, ready to print.
HACCP report
The full history, ready for the health inspection.
Recipe costing is the cornerstone of profitability in any hospitality business, from the humblest tapas bar to the fine dining restaurant. Without it, you're navigating blindly, losing an average of 15% of your annual gross margin due to poor cost and price control. Every dish that leaves your kitchen without precise recipe costing represents a missed opportunity to optimize profits and ensure the long-term viability of your business.
Imagine having full control over every euro coming in and out of your kitchen. A digital, living recipe costing gives you real-time insight into the exact margin of each menu item, allows you to adapt to supplier price fluctuations, and make strategic decisions about your menu. You can adjust prices, eliminate low-margin dishes, or negotiate better with suppliers, transforming uncertainty into proactive, profitable management of your business.
Recipe costing software: real cost per serving with yields and waste, food cost % and menu prices that update automatically when supplier prices change.
Miselup automatically calculates your recipe costs whenever ingredient prices change, ensuring always up-to-date and accurate costing without manual effort.
Add ingredients to your recipe costing quickly and easily. Our AI imports supplier data, prices, and formats, saving you hours of manual entry.
Integrate waste and yields of each ingredient into your costing to get a real, adjusted cost, avoiding surprises and optimizing your food cost.
Set up the recipe with its servings, or let Miselup's importer read your spreadsheet or paper spec sheet and turn it into a structured recipe costing in seconds.
Each ingredient carries its supplier price, purchase format and base unit. Miselup converts formats (case, jug, kg) into cost per usable unit — no manual cross-multiplication.
Set the trimming or cooking waste percentage and Miselup recalculates the real cost over the usable net weight, without distorting the dish's food cost.
Sauces, stocks and doughs are costed once and linked into every recipe that uses them, with their cost always synced in cascade.
Every recipe shows its cost per serving, its food cost % with a traffic light and the recommended menu price. When a supplier price goes up, every affected costing updates itself.
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
—
Price before VAT
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Gross margin per dish
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Typical target range: 25-35% depending on the business.
Want the full version? Open the calculator
A classic that seems simple, but its margin can vary greatly with good recipe costing. This example shows the cost of a standard serving.
| Ingredient | Quantity | Waste | Cost |
|---|---|---|---|
| Monalisa potato | 200 gr | 10 % | 0,25 € |
| Sunflower oil (for frying) | 50 ml | 0 % | 0,06 € |
| Crushed tomato | 80 gr | 0 % | 0,10 € |
| Onion | 20 gr | 5 % | 0,02 € |
| Garlic | 5 gr | 0 % | 0,01 € |
| Hot paprika | 2 gr | 0 % | 0,01 € |
| Egg (for alioli) | 0,5 unit | 0 % | 0,08 € |
| Extra virgin olive oil (for alioli) | 30 ml | 0 % | 0,15 € |
Total cost
0,68 €
Food cost
23 %
Suggested price
2,95 € (incl. VAT)
Margin
2,27 € per unit
If you change the quantity of an ingredient, the total cost will be automatically recalculated, directly impacting your food cost and margin per serving.
15 %
Average gross margin loss due to lack of recipe costing
industry reports
40 %
Reduction of waste with digital recipe costing management
Spain market data
0,5 €
Average margin increase per dish by optimizing recipe costing
hospitality profitability studies
20-30 %
Target food cost in casual dining restaurants
food consultancy firms 2026
Recipe costing
Ignoring waste from peeling, trimming, or cooking undervalues the real cost. A 10% waste on potatoes is common, and not including it distorts the result.
Ingredient prices fluctuate constantly. Using old prices leads to erroneous calculations and a false sense of profitability.
Although they seem insignificant, the sum of these small costs can significantly impact the final recipe cost, especially in large volumes.
Each cook uses a different amount, preventing effective cost control. Standardization is key for consistency and accurate recipe costing.
By focus and level of detail
Focuses solely on the cost of the recipe's ingredients, without including other indirect expenses.
In addition to ingredients, it includes indirect costs such as labor, energy, or equipment depreciation.
Analyzes the set of recipes offered on a menu or à la carte to determine their overall profitability and balance.
Adapts to the particularities of large-scale productions, considering specific volumes and logistics.
Done for new recipes or variations, allowing adjustments to ingredients and quantities before final implementation.
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.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
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.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
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.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
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.”
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.”
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.”
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.”
Recipe costing
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.
Set up your recipe book in an afternoon and try Free forever. No credit card, no commitment.