Cost Modelling allows you to assess the financial performance of a menu before it goes live. By estimating how many portions of each item will sell, the system can project revenue, cost of sales, and profit margins — helping you build menus that are both attractive and profitable.
How to Access Cost Modelling
Navigate to:
Menu Costing > Cost Modelling
How to Build a Cost Model
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Click Add New
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Give your model a clear name (e.g. "Spring Brunch Forecast")
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Select the Revenue Outlet
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Add Recipes
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Input your predicted sales quantities for each item
The system will calculate:
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Total projected costs
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Total sales revenue
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Gross profit values and GP %
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Cost of Sales %
- Costing Classification
What Is It Used For?
Cost Modelling helps you:
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Forecast performance of a new or seasonal menu
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Adjust pricing or costings before going live
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Ensure your GP targets are met
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Support decision-making when finalising a menu or offering
🧠 Best Practices
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🎯 Use realistic sales quantities based on past trends or event expectations
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🔍 Review any outliers — dishes with high cost % or low profitability
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💸 Consider pricing adjustments or recipe tweaks to improve GP
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📄 Export or save your model to track performance after launch
❓FAQs
Can I create multiple models for the same outlet?
Yes, create as many as you need for different periods, occasions, or menu types.
How is GP calculated?
Gross Profit = Selling Price – Cost of Sale
GP % = (Profit ÷ Selling Price) × 100
🆘 Need Help?
📧 Email Support: support@kitchencut.com
📝 Submit a Ticket: Submit a ticket