Practical guides for bakeries, cafés and restaurants — food cost percentage, allergen compliance, and getting more out of your recipes.
Most Irish bakeries and cafés still use Excel to cost recipes. Here's an honest comparison of spreadsheets vs dedicated recipe costing software — and when it makes sense to switch.
EU Regulation 1169/2011 requires all 14 major allergens to be declared on food labels. Here's what Irish bakeries, cafés and restaurants need to know to stay compliant.
Food cost percentage is the single most important number for any food business. Here's how to calculate it accurately — and how to use it to price your menu profitably.
Ready to stop guessing?
ZRecipe applies ingredient prices, yield factors, labour, overhead, VAT and margin to your full recipe library — then keeps costs current as supplier prices change.