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In today's challenging restaurant landscape, every dollar counts. Menu engineering the difference between hoping a dish is profitable and knowing exactly how much it contributes to your bottom line.

Recipes can be more than just a set of instructions – when integrated into an inventory and recipe management system, they become a powerful tool for maximizing profits.

Cost of Goods Sold: There is no better way to understand your food and beverage cost of goods sold (COGS) than to create recipes for each prepared item and menu item recipe you sell. When you know, based on the most current cost of ingredients, what a recipe is costing you to prepare, you know how to price it and how much margin it contributes to profits. By adding an interface to your Point of Sale system to your recipes, you will also know how much inventory you should have