Dishes built on live data.
Write a recipe once and it costs itself every day — off the same supplier prices feeding your invoices. Yields, allergens, sub-recipes and prep notes all in one record. The kitchen and the cost engine read the same thing.
Every line tells you something useful.
A recipe in Equimise is a live document. Each ingredient row shows the current unit cost, the yield-adjusted quantity and its contribution to total plate cost. Change a yield, swap an ingredient or update a sub-recipe — every number refreshes without opening a spreadsheet.
Recosts automatically when supplier prices change
- Beef cheek (raw, 280g per portion) $3.84
- Aged red wine (100ml) $0.62
- Mirepoix mix (yield 78%) $0.41
- Veal stock (house sub-recipe, 120ml) $1.20
- Pappardelle, dried (90g) $0.29
- Total plate cost $6.36
Three things that work differently with live recipes.
-
01
Cost is never a snapshot
Most recipe costing requires a manual update every time a supplier raises prices. Equimise connects each ingredient to your live purchase prices — when an invoice lands, every recipe using that ingredient recosts without anyone touching it.
-
02
Allergens travel with the ingredient
Flag an allergen on an ingredient and it appears on every recipe that uses it — including recipes that call sub-recipes. You do not track allergens separately. They are inherited automatically, all the way up the chain.
-
03
Sub-recipes nest properly
A stock, a sauce, a pastry base — build each one as its own record and reference it inside other recipes. The nested cost is always current. Update the sub-recipe once and every parent dish picks up the change.
One record for everything the kitchen and the cost engine need.
Costing
- Per-ingredient quantity and unit cost
- Yield percentage applied per ingredient
- Total plate cost at current prices
- Cost as a percentage of sale price
- Cost history and price-change log
Allergens and dietary
- Allergen flags set at ingredient level
- Auto-rollup to dish and sub-recipe level
- Modification notes (remove or substitute)
- Inherited allergens from nested sub-recipes
Production
- Step-by-step prep notes and method
- Batch scaling by portions
- Plating instructions
- Assigned section and station
A recipe that doesn't show you today's cost isn't a recipe — it's a guess written down. When your suppliers move on proteins every fortnight, you need costing that moves with them, not a spreadsheet you update when you remember.
Equimise operations playbook
-
Live
plate cost recalculated from current purchase prices
-
One record
shared by kitchen, cost engine and allergen tools
-
Auto-rollup
allergens inherited through every sub-recipe
Recipes are the centre of the system, not a silo.
-
Cost optimisation
See which dishes are above your target GP and what a substitution or reprice would change.
Read more → -
Real-time stock tracking
Every ticket fires the recipe. Sales deduct the right ingredients from live stock, automatically.
Read more → -
Menu engineering
Plot your recipes on the popularity-versus-margin matrix and know what to push.
Read more →
Write a recipe. It costs itself from there.
Book a 30-minute walkthrough. Bring your current recipe cards — we'll rebuild one inside Equimise and show you live costing within the session.