◈
Recipe & ingredient costing
Build recipes from ingredients, quantities, units and purchase costs to estimate the cost of each menu item.
DAITONN RESTAURANT & FOOD COSTINGKnow your food cost.
Know your food cost.
Grow your restaurant profit.
Control ingredient costs, understand recipe profitability and make better menu decisions—while managing dine-in, takeaway, delivery and billing in one connected restaurant solution.
✓ Recipe & ingredient costing✓ Food cost % & menu margins✓ Restaurant POS & inventory
● DAITONN RESTAURANT • FOOD COSTING● Order in progress
TablesOrdersPayments
TABLE 04Occupied3 guests
TABLE 05AvailableReady
TABLE 06Occupied2 guests
Current orderDine-in · Table 04
2 × Chicken Burger3,800
1 × Fresh Lime750
Subtotal (LKR)4,550
Send to kitchenProceed to payment →
Illustrative restaurant POS interface; food costing figures and features depend on configuration.
Food cost control meets restaurant operations
Control costs. Serve with confidence.
From ingredient purchasing and recipe costing to cashier checkout, dine-in service and delivery, keep restaurant decisions connected.
Food costing & restaurant management
Understand every plate.
Manage every order.
Track what each dish costs to prepare, identify margin opportunities and support daily restaurant operations.
％
Food cost percentage
Compare recipe cost with selling price to understand food cost percentage and gross margin before making pricing decisions.
▥
Menu profitability analysis
Review item-level costs, selling prices and margins to identify profitable dishes and items that need attention.
▦
Stock & ingredient usage
Connect ingredient consumption with inventory records to support portion control, stock visibility and waste reduction.
♨
Kitchen & order management
Manage table orders, kitchen order tickets, takeaway and delivery while maintaining a smooth service workflow.
▤
Billing & sales reporting
Handle payments, discounts and shift summaries, and review sales information alongside food cost insights.
From recipe to revenue
Price with clarity.
Protect your margins.
Ingredient prices change, portions vary and margins can disappear quietly. A structured food costing workflow helps your team estimate recipe costs, review pricing and understand the financial impact of what you sell.
Discuss your restaurant →A practical food costing workflow
01 Record ingredients, units and latest purchase costs
02 Define recipes, yields and portion quantities
03 Calculate estimated cost per dish and food cost %
04 Compare menu prices and estimated gross margins
05 Review costs as ingredient prices and recipes change
More control for growing restaurants
Better costing today.
Stronger decisions tomorrow.
Use food costing alongside restaurant POS, inventory and branch reporting to make informed purchasing, pricing and operating decisions.
01
Know your margins
See estimated recipe costs and food cost percentages before setting or revising menu prices.
02
Manage ingredient costs
Review how purchasing prices and recipe quantities affect the cost of each serving.
03
Connect daily operations
Bring food cost analysis together with restaurant sales, service workflows and stock visibility.
Let’s talk restaurant profitability
Ready to take control of food costs?
Talk to DAITONN about recipe costing, menu profitability and connected restaurant POS workflows.
Contact DAITONN ↗Call our team