Build recipes and control food costs with tools made for bars and restaurants. Plan menus, calculate precise ingredient costs, and make sure every plate and pour contributes to your bottom line.
With real-time updates and POS integration, your recipes stay accurate, consistent, and aligned with your margins.
Track recipes as inventory items to monitor how much is left, how much has been used, and how each one rolls into other recipes — so your costs are calculated down to the last cent.
Cocktail recipe
Pour cost
$1.47
Menu price
$14.00
Margin
$12.54
90%Two tools for two kinds of kitchen work
Restaurant inventory rarely moves straight from the delivery door to the guest. Product is trimmed, portioned, batched, cooked, and transformed before it is sold. Tare models both the fixed formulas and the variable production runs between those stages.
A recipe defines the standard build for one dish, drink, or prep item. When a mapped item sells, its expected ingredients can be deducted automatically in the background.
One Pepper Steak
Best when the relationship between a sale and its ingredient usage is stable and repeatable.
A process records a real production event. Staff enter the actual material that went in and every usable output, byproduct, and quantity of waste that came out. Use it for butcher fabrication, batch cooking, stocks, sauces, and any production run where the final yield can change.
One tenderloin fabrication
Best when recovery changes from run to run, one input becomes several outputs, or actual yield matters more than an expected average.
Use both together: the process turns a whole tenderloin into countable filet portions; the recipe then deducts one portion every time the finished steak is sold.
Ingredient cost
Invoice price
$6.48/ lb
Usable portion cost
$7.90/ lb
Yield & waste
As purchased
100%
After trim
88%
Usable yield
82%
Recipe portion
6 oz cooked brisket
$2.96
Plate cost share
$18.00 menu price
16%of plate
Accountability at every conversion
A month-end food-cost variance can tell you something went wrong. It cannot tell you whether the loss happened at receiving, on the butcher block, during batch production, through over-portioning, or after the finished item reached storage.
Tare creates an accountable handoff at every stage. Compare expected recovery with the actual cuts, trim, and waste from each run, then alert managers while the product, employee, and production context are still fresh.
When every conversion is recorded, unexplained loss has fewer places to hide.
See how Tare keeps your recipe costs honest.
