Protect Your Margins
Recipes, Ingredients & Food Cost
Build an ingredient library, attach recipes to your menu items, and let Puree work out exactly what every dish costs you — and the margin you're making on it.
An Ingredient Library That Knows Its Costs
Start with the things you buy to cook with — cream, flour, eggs, salt. Each ingredient carries a cost per unit and the unit it's measured in, so it can be costed wherever it's used.
Group ingredients into categories to keep a long pantry navigable, record the supplier and brand you usually buy, and let Puree estimate a starting cost when you'd rather not type every line by hand.
A built-in duplicate finder spots near-matches like "cream" and "double cream" and merges them into one, so your costs stay consistent everywhere they're referenced.
Scalable Recipes, Real Food Costs
Attach a recipe to any menu item: add ingredients with quantities and Puree adds up the cost as you build. Give the recipe a base yield and scale it to any batch — a recipe written once works for a dinner for 8 and a wedding for 280.
Against the item's selling price, Puree shows your margin, colour-coded so thin and loss-making dishes stand out. A Food cost column on the menu list lets you scan your whole range at a glance.
Supplier Price Lists, Scanned For You
Keeping costs current is the chore everyone avoids, so Puree does the typing. Upload a supplier's price list — a PDF, or even a photo of a printed sheet — and Puree reads each line, pulls out the product, pack size and price, and matches it to your ingredients.
You review the matches before anything changes, then apply. When a cost moves, every recipe and dish that uses that ingredient re-costs automatically — so your margins stay honest without the busywork.