Enter what you buy (pack size and price) and what goes on the plate. Yield removes trim and cooking loss. You get the plate cost, your food-cost % and the menu price at your target.
| Ingredient | Qty | Unit | Pack | Pack unit | Pack price | Yield % | Cost | |
|---|---|---|---|---|---|---|---|---|
| – | ||||||||
| – |
Menu prices before tax. Platemise does arithmetic on the numbers you enter; it is not a quote or advice.