Ingredients
- Enter how you buy it — "5 lb for $62", "loaf of 14 slices for $7"
- Cost per kg, liter, unit and per piece, calculated for you
- Waste % per ingredient raises the real cost automatically
- Supplier and how many recipes use each ingredient
Costs flow better.Know what every item really costs. Price it with confidence.
From ingredients and recipes to margins and prices: KOST shows the true cost of everything you sell and what to fix first.
- Waste & yield included
- Puerto Rico IVU ready
- Spanish interface
Prices go up. Your menu stays the same.
Milk, cups and coffee change price every month, but most menus are priced once and forgotten. KOST keeps every recipe costed with your real purchase prices, so you see a shrinking margin before it hurts.
- Every recipe costed
- Margins you can see
- Prices backed by numbers
Features
Everything KOST does
Grouped by the job you need done. Everything is available today unless it is marked otherwise.
Recipes & products
- Recipes per portion in kitchen units: tbsp, cups, oz, pieces
- Warning when a recipe unit does not match how you buy the item
- Packaging counted as part of the cost
- Optional labor cost per hour × prep minutes
Margins & pricing
- Cost %, profit per unit and profit per month for each product
- Target cost % with "on target / watch / off target" status
- Suggested price to hit your target, rounded like a real menu
- Menu prices with or without Puerto Rico sales tax (IVU)
Insights
- Dashboard: cost of sales, gross margin and items over target
- "Fix this first" list ranked by monthly profit impact
- Menu engineering matrix: stars, puzzles, workhorses
- "What if a price goes up" simulator
Getting started
- Excel template to import ingredients, products and recipes
- Preview and error check before anything is replaced
- Team accounts with roles; staff never see costs
- Recipe costing saved to your account across devicesIn Development
- Ingredient price historyPlanned
How it works
Up and running in three steps.
Add your ingredients
Type them in or import the Excel template.
Build your recipes
Portions in the units your kitchen already uses.
Fix your margins
See what is off target and the price that fixes it.
Connections
KOST works alone. It works better connected.
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Real costs from STOK AvailableRecipes use the last cost received in STOK and flag when it goes up or down.
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Margin per sale Planned
Sales from your POS valued at real cost, product by product.
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Labor from TAKT PlannedApproved hours added to the cost of what you sell.
Built with care for your data
- Staff and team roles never see costs
- Strict security headers on every page
- Your data stays in your business account
Questions
How does KOST handle waste?
Each ingredient can have a waste %. KOST divides the purchase price by the usable quantity, so every recipe reflects what you really use.
Can it suggest prices?
Yes. Set a target cost % and KOST suggests the price that reaches it, rounded to menu-style prices.
Do I need STOK to use KOST?
No. KOST works on its own with the prices you enter. With STOK, recipes update from what you actually received.
Is KOST available in English?
The KOST interface is in Spanish today. TAKT and STOK are available in Spanish and English.