Food costing software that knows your real margins
Cost every dish and drink to the cent and keep it that way. Chefy re-costs your recipes the moment supplier prices move, checks margin automatically, and makes menu costing faster than any spreadsheet. Australian-developed, built by chefs.
Your menu was profitable the day you priced it
Supplier prices move every week, but most kitchens cost a dish once in a spreadsheet and never revisit it. By the time slipping margin shows up in the P&L, you've been selling under-priced dishes for months, and re-costing the whole menu by hand is a job no one ever has time for. If you want a free Excel template, this is not it. If that spreadsheet is the thing failing you, read on.
✕ Without Chefy
- Dishes costed once, then left to drift
- Price rises noticed in the P&L, not before
- Re-costing the menu by hand, if ever
- Margin is a guess between stocktakes
✓ With Chefy
- Every dish re-costs itself as prices move
- Automatic margin alerts the moment cost climbs
- The whole menu stays costed, hands-free
- True margin on every dish, in real time
From ingredient to margin
Build costed recipes once
Build recipes with nested preps and standard products, and Chefy costs each one from live supplier prices, accurate end to end, no spreadsheet.
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Braised Lamb Shank
Ingredients
8.7 kg
/
$74.80
Wastage
1.2 kg
/
$8.04
By product
0 g
/
$0.00
Yield
6.5 kg
/
$66.76
Ingredients
$74.80
Yield
6.5 kg
Cost / Unit
$11.50/kg
Show all ingredients
Break down each sub-recipe into its ingredients
Lamb Shank (v12)
Amount
3.8 kg
Cost
$57.00
Percentage
76.21%
Red Wine Jus (v12)
Amount
200 g
Cost
$2.40
Percentage
3.21%
Water
Amount
4 kg
Cost
$0.00
Percentage
0.00%
Diced onions
Amount
250 g
Cost
$9.55
Percentage
12.77%
Bay Leaves 200g (v13)
Amount
10 g
Cost
$0.16
Percentage
0.21%
Tomato Paste tin (v8)
Amount
220 g
Cost
$3.90
Percentage
5.21%
Galic Cloves 1kg peeled (v5)
Amount
200 g
Cost
$1.78
Percentage
2.38%
Recipe Graph
02/06 - 01/07
$74.80 -2.96%
Recipe Map
Track prices as they move
When a supplier price changes, Chefy cascades it through every recipe and sub-recipe into your dish and menu costs instantly.
Back to venue insights
Classic Burger
Window 2026-05-26
Items sold
42
vs prior day
Gross Margin
$11.61
vs prior day
COGS
44.7%
vs prior day
Catch margin slips early
Set cost and margin targets per dish and get a real-time alert the moment one is breached, before it reaches the P&L.
Menu Items (39 items)
Cost
$9.39
Sale Price
$21.00
Cost Percent
44.73%
Cost
$6.80
Sale Price
$18.00
Cost Percent
37.78%
Cost
$6.72
Sale Price
$21.00
Cost Percent
32.00%
Cost
$8.24
Sale Price
$26.00
Cost Percent
31.69%
Cost
$7.76
Sale Price
$26.00
Cost Percent
29.86%
Cost
$8.05
Sale Price
$26.99
Cost Percent
29.82%
Cost
$7.12
Sale Price
$23.90
Cost Percent
29.79%
Cost
$6.61
Sale Price
$22.50
Cost Percent
29.38%
Cost
$5.29
Sale Price
$18.00
Cost Percent
29.36%
Cost
$12.46
Sale Price
$42.90
Cost Percent
29.06%
Cost
$2.87
Sale Price
$10.00
Cost Percent
28.69%
Cost
$1.40
Sale Price
$4.90
Cost Percent
28.57%
Cost
$1.40
Sale Price
$4.90
Cost Percent
28.57%
Cost
$1.40
Sale Price
$4.90
Cost Percent
28.57%
Cost
$1.40
Sale Price
$4.90
Cost Percent
28.57%
Cost
$6.82
Sale Price
$24.00
Cost Percent
28.42%
Cost
$8.20
Sale Price
$28.90
Cost Percent
28.36%
Cost
$7.01
Sale Price
$24.99
Cost Percent
28.07%
Cost
$2.40
Sale Price
$8.90
Cost Percent
26.97%
Cost
$2.40
Sale Price
$8.90
Cost Percent
26.97%
Cost
$6.00
Sale Price
$22.60
Cost Percent
26.55%
Cost
$5.00
Sale Price
$18.90
Cost Percent
26.46%
Cost
$3.14
Sale Price
$12.00
Cost Percent
26.17%
Cost
$2.34
Sale Price
$9.00
Cost Percent
25.97%
Cost
$4.36
Sale Price
$17.00
Cost Percent
25.66%
Cost
$2.55
Sale Price
$10.00
Cost Percent
25.50%
Cost
$7.23
Sale Price
$28.90
Cost Percent
25.03%
Cost
$6.49
Sale Price
$27.99
Cost Percent
23.20%
Cost
$5.00
Sale Price
$22.90
Cost Percent
21.83%
Cost
$4.57
Sale Price
$21.00
Cost Percent
21.76%
Cost
$4.00
Sale Price
$18.90
Cost Percent
21.16%
Cost
$6.85
Sale Price
$32.80
Cost Percent
20.90%
Cost
$3.81
Sale Price
$18.99
Cost Percent
20.06%
Cost
$3.67
Sale Price
$20.00
Cost Percent
18.33%
Cost
$2.50
Sale Price
$14.00
Cost Percent
17.86%
Cost
$3.23
Sale Price
$19.00
Cost Percent
17.01%
Cost
$3.14
Sale Price
$19.00
Cost Percent
16.54%
Cost
$2.29
Sale Price
$17.00
Cost Percent
13.47%
Cost
$2.35
Sale Price
$18.00
Cost Percent
13.07%
Menu Item Sales & COGS
Last 28 daysPrice on real numbers
Square sales tie to live cost, so you can see your stars and your dogs and re-price the menu with true margin in view.
What costing on live numbers is worth
2 to 5%
lower food cost
costing on live, accurate numbers
~3 hrs
saved per venue weekly
no manual re-costing
2 to 3 mo
typical payback
ROI most venues see
What does the costing
Live costing
Dish and drink costs that update the moment a supplier price changes.
Learn moreRecipe engineering
Nested sub-recipes, batches and unit conversions, all costed end to end.
Learn moreMenu management
Cost, price and margin on every item side by side, with menu engineering.
Learn moreSales data
Square sales tied straight to cost, so you cost on what actually sells.
Learn moreAnalytics & alerts
Real-time margin alerts the moment a dish breaches its target.
Learn moreSuppliers
Supplier price history feeding every recipe automatically.
Learn moreAll features
See all featuresOne costing engine, end to end
Prices flow in from invoices, Square and your recipes. The engine cascades every change straight through to live menu costs, alerts and reports.
Sources
AI invoice processing
Upload supplier invoices and Chefy extracts the prices automatically.
Square integration
Connect Square to inject sales and menu items automatically.
Recipe building
Build recipes with ingredients and nested sub-recipes.
Costing engine
Product prices cascade through recipes into menu items. When one price changes, costs update instantly across everything downstream.
Results
Real-time costing
Menu item cost updates the moment a price changes.
Threshold alerts
Alerts when a dish breaches its margin target.
Performance analytics
Sales velocity and contribution margin, dish by dish.
Automated reports
Daily reports with the numbers that moved.
Costing that runs the whole venue
Costing isn't a back-office task. It touches stock, sales and the floor. Chefy keeps recipe and menu costs, stock counts and Square sales on one platform, across the kitchen and the bar, so the number you cost is the number you actually make.
Food costing software FAQ
What is food costing software?
Food costing software calculates the true cost of every dish or drink from its ingredients and supplier prices, so you can price for margin instead of guessing. Chefy does this live - when a supplier price changes, every recipe and menu cost updates automatically.
Does Chefy do recipe and menu costing?
Yes. Build recipes with nested sub-recipes and batches, and Chefy costs each one end to end, then rolls those costs up into full menu costing with price and margin on every item side by side.
Is there a food cost calculator?
Chefy is live costing software rather than a one-off calculator: every dish carries its current cost and margin at all times, updated as prices move. You can also use our pricing calculator to size up a plan for your venues.
Is it built for Australian venues?
Chefy is Australian-developed and built by chefs, used by kitchens and bars across Australia - with multi-currency support for venues elsewhere.
Can I start for free?
Yes. You can start free on your first core venue with no credit card required - recipe, menu and live costing are part of Chefy Core. See pricing for the detail.
kitchens that manage their costs with Chefy
“I tried other costing programs but as a chef I found them confusing and they couldn't handle nested recipes properly, which meant the numbers were never accurate enough to trust. Chefy was easy from the get go. I could nest recipes the way I actually build them in the kitchen, and the costings finally reflected reality.”
“Chefy has completely transformed how we manage our kitchen operations. Recipe costing that used to take hours now takes minutes.”
“Live margins on every dish meant we caught three loss-making specials in our first week.”
“Costing a new menu used to be a weekend job. Now it's done before service.”
“Stocktake nights are half as long and twice as accurate.”
“I can finally see which menu items actually make money - it changed how we write the menu.”
“Rolling the same recipes and standards across all five venues finally feels effortless.”
See Chefy cost your menu
Get in touch and we'll cost a few of your real dishes live, and show you the margin alerts and menu engineering built in.