Calculate the real food cost of every dish
Not estimated prices. Real supplier data. EUSTAK imports invoices, updates ingredient costs automatically, and shows the real margin for each menu item.
Included in the plan
Real supplier invoices
Recipes with live costs
True margin per dish
67%
of restaurants do not know their real food cost
0
manual price updates in recipes
100%
cost updates after every invoice
The food cost you calculate by hand is outdated
Most restaurants calculate a dish cost once—when the recipe is created—and never update it. But supplier prices change every week. That dish you thought was at 70% margin might be 55% today, and you would not know until month end.
EUSTAK fixes this by connecting real supplier invoices to recipes and recalculating food cost every time a price changes.
From invoice to real margin in three steps
Upload invoices or connect email
Upload supplier PDFs or connect your email. EUSTAK reads invoices automatically and extracts products, quantities, and prices. Each supplier has a dedicated parsing profile for maximum accuracy.
Build recipes with real ingredients
Add ingredients with exact quantities. Each ingredient cost updates automatically whenever a new invoice arrives. No spreadsheets, no manual updates.
See real margins per dish
Visualize food cost and margin for every menu item. Simulate price changes, ingredient swaps, or supplier increases before you decide.
Do you know the real cost of a dish?
Food cost only counts ingredients. But every plate also consumes gas, electricity, chef time, kitchen rent, and equipment depreciation. EUSTAK calculates Full Cost by allocating fixed expenses across dishes, so you know the real cost—not just raw materials.
Example
- Ingredients: 3.20 EUR
- Allocated fixed costs: 1.80 EUR
- Real dish cost: 5.00 EUR
- Selling price: 14.00 EUR
- Real margin: 64% (not the 77% you assumed on ingredients)
Everything you need to control costs
Automatic invoice parsing
Upload a PDF or connect Gmail. The system reads supplier, products, quantities, and prices automatically with supplier-specific models.
Dynamic recipe costs
Recipe costs update whenever new invoices arrive. Always see today’s real cost, not last quarter’s.
Scenario simulator
What if you raise price by 10%? Change supplier? Remove an ingredient? Simulate before deciding.
Full Cost with fixed expenses
Allocate rent, staff, utilities, and other fixed costs across dishes. Know the full cost, not only ingredients.
Profitability dashboard
See which dishes drive margin and which lose money. Sort by food cost %, absolute margin, or profit contribution.
Food cost FAQ
What is restaurant food cost?
Food cost is the percentage of a dish price that goes to ingredients. For example, a 12 EUR dish with 3.60 EUR ingredients has a 30% food cost. It is the key indicator of dish profitability.
What is a good food cost percentage?
In general, 25% to 35% is healthy for many restaurants. It varies by cuisine and positioning. What matters is having real, updated data.
How do you calculate food cost for a dish?
Sum all recipe ingredients with exact quantities and supplier-updated prices, then divide by the selling price. EUSTAK automates this by importing supplier invoices directly.
What is the difference between food cost and full cost?
Food cost includes only ingredients. Full cost adds a proportional share of fixed expenses (rent, staff, utilities, depreciation). Full cost shows the real total cost of a dish.
Can I import supplier invoices?
Yes. EUSTAK lets you upload PDF invoices or sync them from email. It reads supplier, products, and prices and updates recipe costs automatically.
Does EUSTAK work for any type of restaurant?
Yes. EUSTAK works for restaurants, bars, cafes, dark kitchens, catering, food trucks, and chains. The system adapts to your suppliers, recipes, and cost structure.
Stop calculating food cost in spreadsheets
Start using real supplier data. 14 days free, no card required.
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