Built by chefs, for chefs
And when your suppliers raise prices, you instantly know how it hits your menu. No Excel, no install. Your first recipe cost in minutes.
Free · No card · 500+ ingredients preloaded
No manuals. You start right in the browser.
Or start with the 500+ sample ingredients already loaded (with kcal, macros and allergens). You don't start from scratch.
Combine ingredients and base recipes. The cost is calculated automatically, including yields. In your language, currency and measurement system.
Food cost %, margin and ratio of every dish. If a supplier's price goes up, your menu updates itself and you know which dishes are affected.
From ingredient costing to profitability analysis, ChefExpenses helps you make informed decisions.
Calculate the exact cost of each recipe instantly. Forget manual spreadsheets and calculation errors.
Collaborate with your team. Assign specific permissions to cooks, station chefs, and operations directors.
Set your sales prices with real data. Know your net profit margin and optimize your menu engineering.
Price control
ChefExpenses keeps the price history of every ingredient and recalculates your recipe costs on its own. You see each dish's cost evolution and which ones are losing margin.
Cost breakdown by ingredients, labor and consumables — and the food cost % at a glance.
Menu engineering
Cross your sales with current costs and ChefExpenses classifies your menu into Stars, Plowhorses, Puzzles and Dogs — with strategic suggestions for each.
Decide with data which dishes to promote, reprice or remove.
Import allergens, calories and macronutrients from three complementary sources: official Spanish government data, global commercial products, and the ChefExpenses collaborative database of professional chefs. No more transcribing labels by hand.
Spanish Food Composition Database from the BEDCA Consortium and the Spanish Food Safety Agency (AESAN). Scientifically validated.
Scan any commercial product's barcode and get name, brand, confirmed allergens, traces and macros instantly.
When a product isn't in either database, you add it to the catalog. Next time any chef scans it — from any restaurant — they'll find it instantly.
Comply with European allergen regulations without manual transcriptions. The final allergen-compliance responsibility always lies with the establishment — always verify against the actual product label before serving.
Choose the plan that best fits the size of your restaurant or restaurant group.
Learn to control your kitchen's costs.
Everything you need to know about recipe costing and food cost control.
Have any questions or need more information? Our team is here to help.
Free, no card, no sales call. Your first recipe cost in minutes.
