Add the ingredients and quantities for each recipe. Biga works out the food cost from your real stock prices, gives you the cost percentage and the margin —and flags the dishes that don't pay off. No spreadsheets.
The recreation above shows it in motion; this is the actual back-office screen: the list of dishes with their food cost on the left and, on the right, the open recipe sheet with the cost, the margin and the menu-price simulator.
It's not a rough guess made once a year. It's the real cost of each dish, live, tied to the price of your ingredients.
Define the ingredients and quantities of each dish. Biga works out the food cost on its own, straight from your real stock prices.
The percentage each dish eats up, calculated in real time. Green when it's healthy, copper when you need to revisit the price.
Move the price and watch the margin and food cost change live, before you touch anything on the menu.
If an ingredient's price goes up, the recipe cost recalculates. The margin you see is today's, not the one from six months ago.
A menu often hides a couple of dishes that work hard and leave little behind. Biga brings them to light: it sorts by margin, flags the ones above your food cost target and lets you decide with numbers, not gut feeling.
Stop selling dishes at a loss.
Without even knowing it.
You can try it in your own place with your own menu. No lock-in, no commitment and with assisted migration from whatever system you're using right now.