Know what every dish costs before you plate it: 10 AI skills for recipe costing.

10 skills for knowing exactly what every dish costs before you plate it.

all 10 free, nothing to sign up for ↓

most kitchens price a dish once, on a good day, with ingredients at whatever they happened to cost that week, and never touch the number again. Six months later the cream's up, the fish is a different cut, the menu still says the old price, and nobody can tell you whether that dish makes money or loses it. This is 10 Claude and Codex skills for knowing the true number, every time, before the dish goes anywhere near a customer.

the detail in them is the law's own, not general advice. a takeaway is only standard-rated VAT at 20% if it's hot "at the time that it's provided to the customer", and HMRC names five separate tests for that, including whether it's "advertised or marketed in a way that indicates that it's supplied hot" - get the test wrong and you're either overcharging every customer or underpaying HMRC on every sale. Food businesses have to declare all 14 mandated allergens, and since Natasha's Law on 1 October 2021 any prepacked-for-direct-sale item needs "a full ingredients list" with the allergens "emphasised within this list" on the actual label, not just the menu.

what they get you:

- cost every dish down to the gram before it goes on the menu
- price every dish to hit the gross profit you actually need, VAT included
- build the allergen matrix the law actually requires, all 14, dish by dish
- scale any recipe to any number of covers without breaking the ratios
- cost a dish on what you actually get after trim and cooking loss, not the raw weight
- catch a supplier price creeping up before it reaches your recipe costs
- work out the VAT rate a dish actually carries, hot or cold, eat-in or takeaway
- write the spec that makes sure what's on the plate matches what's on the menu
- track every recipe change and re-declare allergens the moment it changes
- sort the menu into stars, plowhorses, puzzles and dogs, and know what to do with each

half of them think it through in Claude, half get it done in Codex. one folder each. a minute to install.

most of what they find is arithmetic nobody has time for, or a number everyone assumes rather than checks. an "8oz steak" that's actually a 180g portion isn't a rounding error, it's the exact kind of quantity claim that cost one venue £7,430 in fines and prosecution costs for a false menu description. WRAP puts UK hospitality's food waste at 920,000 tonnes a year, costed at £2.5 billion a year in 2011, and a more recent WRAP figure puts the edible share alone at about £0.97 per restaurant cover - trim loss on one ingredient is a small version of exactly that number. And menu engineering, the method Michael Kasavana and Donald Smith built in the 1980s, sorts every dish into stars, plowhorses, puzzles or dogs by comparing it to your own menu's average, not someone else's benchmark.

no consultant on a day rate to tell you what your dishes cost, no software subscription just to see a margin. you keep your own recipes, your own suppliers, your own menu - these just make sure the numbers behind them are real.

10 skills. one complete system.
and I'm giving the entire thing away for free

public information only, nothing invented. anything touching tax, food safety or a legal claim prepares the work for your accountant, your EHO or your solicitor to check. it never pretends to be the advice.

Comment "RECIPE" and I'll send you the whole pack.

(and connect if we aren't yet - the DM won't go through otherwise)

#Hospitality #SmallBusiness #MenuCosting

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