Solutions
Costing & Menu Engineering
Recipe Management
Inventory Control
Purchasing Management
Production Planning
Multi-Location Integration
Clients
Restaurants
Industrial Kitchen
Small Businesses
Event Catering
Bakeries & cafes
Hotels & institutional dining
Plans
Recipe Costing & Menu Engineering
A great restaurant sells. A smart one knows its margins
Cost any recipe in seconds and keep your numbers always up to date. When prices change, everything adjusts automatically. No errors, no spreadsheets.
| Ingredient | Quantity | Cost | % of dish |
|---|---|---|---|
| Rib eye USDA Choice | 280 g | $68.50 | 42% |
| Mantequilla clarificada | 30 g | $8.20 | 5% |
| Espárrago fresco | 120 g | $14.80 | 9% |
| Papa cambray | 150 g | $6.40 | 4% |
| Salsa demi-glace | 60 ml | $12.30 | 8% |
| Total cost | $110.20 | ||
$110.20
Unit cost
$389.00
Sale price
71.7%
Gross margin
The problem
Your profitability depends on the cost of every dish
Spreadsheet chaos
Costs scattered across spreadsheets, manual errors, broken formulas, and outdated data.
Unknown margins
You don't catch ingredient cost changes in time. Prices go up, but you keep selling at the same price.
No menu strategy
You don't know which dishes are the most profitable or which ones you should promote, redesign, or drop from the menu.
Features
Your costs, always up to date
Connect your recipes to your ingredients and let flamingOS show you the real cost of every dish.
Instant recipe costing
Every recipe shows its unit cost in real time, broken down by ingredient with its share of the total.
Automatic price updates
When you log a purchase or an ingredient price changes, every recipe that uses it is recalculated instantly.
Prices by supplier
Compare prices for the same ingredient across suppliers. Make purchasing decisions based on data, not gut feeling.
Costed in 0.3 sec
vs. 45 minutes on average doing it manually in Excel
Bulk ingredient upload
Import all your ingredients from an Excel file or directly from SAT XML invoices.
Ingredient cost history
See how each ingredient's price has changed over time and anticipate increases before they hit your margins.
Profitability reports
Dashboard with cost per dish, category, menu, and location. Export to PDF or Excel in one click.
Import from XML
Read SAT invoices and update prices automatically
How it works
Take control of your costs from day one
Set up your menu and start seeing your costs right away
1
Upload your ingredients
Import from Excel, XML invoices, or enter them manually. Include prices and suppliers.
2
Create or import recipes
Link ingredients to each recipe with quantities. AI helps you load them in seconds.
3
Get costs instantly
flamingOS calculates costs and margins. Everything updates automatically.
Plans & pricing
Start free.
Scale when you're ready.
Switch plans whenever you need to.
Results
The impact of costing correctly
Our customers make better decisions from day one.
5%
reduction in ingredient costs
100%
of recipes costed in real time
90%
less time vs. manual costing
24/7
costs updated automatically
Frequently asked questions
Everything about costing and menu engineering
How does flamingOS calculate the cost of each dish?
Quantity × current price per ingredient, summed across sub-recipes. Each recipe shows its cost broken down by ingredient with share of total — change a price and everything that uses it recalculates instantly.
Can I import prices from SAT invoices?
Upload the supplier CFDI XML and flamingOS extracts every line. You confirm which ingredient matches each line — prices, inventory, and recipe costs update themselves.
Does flamingOS compare prices across suppliers?
Register multiple suppliers per ingredient and compare prices side by side. Decide with data, not gut feeling.
What is ingredient cost history?
The price of every ingredient over time. Anticipate seasonal increases and negotiate with data, not guesses.
Can I export my recipe cost data?
Export the unit cost per portion of every recipe to CSV anytime. For your kitchen team, investors, or accountant.
Stop guessing your costs
Start for free and know the real cost of every dish in minutes.