Food cost
Food cost you can trace back to an ingredient
See which menu items are getting expensive and which ingredient or invoice moved them.
The real kitchen problem
A supplier changes a price and nobody notices until month-end. By then the plate has been underpriced for weeks, and no one remembers which item it was.
What Cura uses and helps you understand
Data Cura uses
- Uploaded supplier invoices
- Recipes and prep items linked to menu items
- Menu selling prices
- How recent each ingredient price is
What you can understand
- Plate cost and food-cost percentage per item
- Which ingredient price changed
- Which prices are old enough to doubt
- Which items may need attention first
A concrete example
Sample: cost movement
- A dairy item rises on the newest invoice.
- Every dish using it shows a higher plate cost.
- One dish crosses its target, and its pricing is flagged for the chef to review.
Sample data Sample data. Fictional scenario for illustration, not a live or actual customer service.
Limits and human review
- Cost fields stay blank until recipes and prices exist for an item.
- Cost-change explanations are still being expanded.
- AI extraction from invoices and menus can contain errors. Your team reviews it before relying on it.