u/Physical_Upstairs349

I’m trying to understand how small restaurants handle this in practice.

Do you update every recipe whenever an ingredient price changes, or do you mainly track total food cost at the end of the month?

I’m especially curious about:

- pack-size changes from suppliers
- sub-recipes and batch yields
- packaging costs
- portion-size changes
- dishes that use the same expensive ingredient

What system has worked best for you: spreadsheet, POS, software, or manual review?

I’m trying to understand how small restaurants handle this in practice.

Do you update every recipe whenever an ingredient price changes, or do you mainly track total food cost at the end of the month?

I’m especially curious about:

- pack-size changes from suppliers
- sub-recipes and batch yields
- packaging costs
- portion-size changes
- dishes that use the same expensive ingredient

What system has worked best for you: spreadsheet, POS, software, or manual review?