Know what it costs. Before the margin disappears.
Connect ingredient costs, recipe quantities, yields, portions and selling prices so your team can understand what each item actually costs to produce.
See Food Cost inside TraxPoint.
Watch the real TraxPoint workflow for reviewing costs, the information connected to those costs and the operational data behind the calculation.
The number means more when you can see what created it.
TraxPoint connects the operational details behind recipe and portion costs instead of leaving food cost as a disconnected spreadsheet number.
Ingredient Cost
Inventory item costs provide the starting point for understanding the cost of ingredients used in recipes and prep items.
Quantity & Unit
The quantity and unit used determine how much of each connected ingredient contributes to the total cost.
Yield & Portions
Batch yield and portion count help translate total preparation cost into a usable per-unit or per-portion cost.
Selling Price
Compare production cost with the selling price as part of a broader pricing and margin review.
Cost starts upstream. TraxPoint carries it forward.
Food cost becomes more useful when Inventory, Prep Items and Recipes stay connected. The underlying cost and quantity relationships build toward the calculated cost of the finished item.
Supplier prices move. Your cost review should move with them.
When an approved Inventory cost changes, review the connected ingredient and recipe costs so pricing decisions are based on current operating information.
When the number looks wrong, know where to look.
A useful food-cost workflow is not only about calculating the number. It is also about checking the underlying information before using that number for reporting or pricing.
Check ingredient quantity
An unexpectedly high or low cost can come from the quantity entered for a connected ingredient.
Check the unit
Make sure the ingredient unit is compatible with the Inventory or Prep Item it uses.
Check Inventory cost
Confirm the source item cost is current and matches the primary unit being used.
Check yield & portions
Make sure the batch yield or serving quantity represents what the operation actually produces.
Food cost matters. It is not the only cost.
Use calculated food cost as part of the pricing conversation. Selling price still needs to account for the other costs required to produce and deliver the item profitably.
Food cost does not live alone. It starts with connected restaurant data.
Inventory costs, recipe structure and operating information work together so teams can review costs in the context of the rest of TraxPoint.
Inventory
Product costs and units provide the foundation for ingredient-level cost calculations.
Explore Inventory →Recipes & Catering
Connect Inventory, Prep Items and ingredients to calculate recipe cost and cost per portion.
Explore Recipes →Reporting & PMIX
Review operational information alongside cost and sales data as part of a broader restaurant performance workflow.
Explore Reporting →Know the cost behind the menu. Make pricing decisions with better information.
Start your 14-day TraxPoint free trial and connect Inventory, Recipes and food-cost information inside one operating system.