Recipe management for hospitality
Cook In Profit brings kitchen instructions and food costing together, while giving each team the view they need.
For restaurants, hotels, pubs, caterers and hospitality groups across the UK.
A shared recipe record
Preparation guidance, without supplier prices.
Financial detail stays with permitted roles.
A calmer way to run the numbers
Keep the dish consistent on the pass and the cost picture useful in the office. The recipe connects both, without putting every detail in front of every person.
Recipes stay easy to use on a kitchen phone or tablet, from the first ingredient to the finished dish.
Managers and accounts can maintain purchase information and use it to understand what each dish costs to make.
Ingredient to menu decision
When ingredient prices change, a reusable cost basis helps the team review recipe costs and make informed menu-pricing decisions.
Keep supplier, pack size, unit and purchase price information together.
Connect ingredients to quantities, yield and the dish’s preparation details.
Review total and portion costs, food-cost percentage, gross profit and recommended price.
Made for working kitchens
From an independent restaurant to a multi-site hospitality team, Cook In Profit gives people a shared recipe standard and a separate place to manage the numbers.
Cook In Profit
Tell us about your kitchen and the way you handle recipes today.
Email the team