My Local Foodie

MENU SKELETON

First, discover how quick and easy it is to load your menus into Costimator, which links with your Point of Sale system. Combining these two powerful tools together means you’ll have all your menu line items set up — giving you a menu skeleton to work from, and more importantly all your costs and daily sales reports in one place.

INITIATE LONG
TERM POS LINK

MENU SKELETON
CREATED

LINK SALES ITEM
CODES BY MENU ITEM

DRAG AND DROP
ITEMS TO FINALISE
MENU SKELETON

DAILY POS FEED BY
MENU ITEM

RECIPE COST

Once you’ve built your menu skeleton, you can now turn every ’empty’ menu item into an accurate and fully costed recipe. You can even add your cooking method, tips and photos to create a printable or online recipe card for your team.

MENU SKELETON
ITEMS

COST RECIPES
USING PANTRY LIST
ITEMS

TAG RECIPES FOR
SORTING AND
REPORTING

ADD METHOD, STEPS
AND PHOTO'S

SHARE RECIPE
CARDS WITH TEAM

SUB-RECIPE COST

With your recipes costed, it’s now time to cost all of your sub-recipes. Again, add the cooking method, tips and photos to create printable or online recipe cards for your team. Menu Engine even makes it easy to calculate hard to cost subs, like reductions or protein portioning.

COST SUB-RECIPES
USING PANTRY ITEMS

ADD METHODS,
STEPS AND PHOTO'S

REVIEW COSTINGS
WITH TEAM

SHARE RECIPE CARDS
WITH TEAM

CHECK, MEASURE AND IMPROVE

A profitable kitchen doesn’t stop at a fully costed menu. Menu Engine in Costimator lets you ‘reality check’ your numbers, starting with your top 25 recipes and top 10 sub-recipes. Measuring actual portions, weights and volumes against each recipe, you’ll then be empowered to use the results to refine your menu until your actual food costs are equal to (or less) than your theoretical recipe card costs.