Chefs: Do You Really Know Your Food Costs and GP?

Ingredient prices keep rising. Are your menu prices keeping up?

As a working chef, I know how frustrating it can be to spend hours costing recipes, updating spreadsheets and checking supplier prices.

That’s why I created Mise en Price — a recipe-costing and GP tracking app built by a chef, for chefs.

Whether you’re running a restaurant, managing a kitchen or catering for events, Mise en Price helps you:

* Calculate recipe and portion costs
* Track food costs and gross profit (GP%)
* Build your own ingredient and supplier price book
* Scan supplier invoices to help update prices
* Save and manage recipes in one place

Less time on spreadsheets. More control over your kitchen’s profitability.

We’re offering chefs a 14-day free trial with no card required, so you can test it with your own recipes before deciding whether it’s right for your kitchen.

Visit: miseenprice.co.uk

I’d also welcome feedback from fellow chefs. What takes up the most time when you’re costing menus?

Chris Griggs
Chef & Founder, Mise en Price