Most of the time, you'll be setup in under a day. If you are a very large business with a thousand plus recipes, it could take a few days to a week. The next step is getting your team involved and we recommend tablets or phones for day to day use in the kitchen (though printing works great too).

Quickly and easily. Oh, you mean like how... A few ways:
1. Upload from most file types right into meez, your recipes auto-format upon upload
2. Type them in using the meez predictive text technology.
3. Just send them our way, our team can upload recipes for you. Learn more about recipe upload services here.

There are 3 ways to get your purchase costs into meez
1. Add purchase costs directly to an ingredient's. learn how here
2. Update costs in bulk by uploading a spreadsheet with the meez template learn how here
3. Sign up for Automated Invoice Processing.  Scan your invoices to meez and our team will digitize them for you. Create a live feed of your purchases directly into your account. Contact Sales to learn more

Absolutely! Though our team has tested every item for accuracy, we understand that your cup of diced onions may weigh more/less than the average weight we determined. You can update any ingredient or prep action from the ingredient's detail page.

Food costing is the total cost of all ingredients required to make a dish. It does not include things like labor costs and overhead, though some will include the labor required to prep the food but not to serve the food. It is important to note that food costing pertains to the entirety of the ingredients used. For example, you may add '1 lb of diced onions' to a recipe; but if first had to take whole raw onions, peel them, and trim the core before dicing, you likely used more than 1lb.  Proper food costing accounts for the total amount of product used. This difference in the amount of product is called the ingredient yield. More on that later.

Food cost control is the ongoing process of first and foremost, understanding your actual true food costs, and further reducing food waste and optimizing the profitability of menu items. Understanding your food cost requires accurate recipes, properly calculated ingredient yields and unit conversions, and having real time updated purchase prices tied to your recipes. Food cost control allows you to improve the bottom line of your food business / restaurant.

There are 2 levels to thinking about food cost.  First is accurate real - time cost of the menu item.  Next is the expressing that as a percentage of that menu item's sell price, known as the food cost percentage.

Calculate the cost of a menu item by the sum of the total cost of the raw amount of all ingredients used to make a recipe or menu item.
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To calculate the food cost percentage, you will divide the food cost of the menu item by the sell price of that item.  For example, if a salad has a direct food cost of $3 and a sell price of $10, then the food cost percentage is 30% ($3 divided by $10 = 0.3)

Profit Margin is calculated as the sell price of a menu item minus the food cost. In the case of the $3 salad from above at a $10 sell price, the profit margin would be $7 ($10 minus $3 = $7)

The profit margin % is then calculated by dividing the profit margin by the sell price.  In this case it would be 70% ($7 divided by $10 = 0.7)

To calculate the total cost of a menu you'll first need to calculate the theoretical food cost of the menu items.  This is calculated by multiplying the quantity of the menu item sold divided by the direct food cost of that menu item.  For example, if you sell 10 salads that cost you $3 each, your theoretical food cost is $30 ($3 multiplied by 10 = $30)

You can then do this for each menu item sold and calculate the total theoretical menu cost. This is the total theoretical menu cost. For example, let's say all menu items sold total $100 in cost.

Finally, you'll want to express this as a percentage. You will take the total theoretical menu cost and divide it by the total sales of your menu to achieve your theoretical food cost %. In this example, let's say you had sales today of $400. This means your total theoretical food cost is 25%. ($100 divided by $400 = 0.25)

To calculate the actual food cost percentage of your business you will need to track inventory either once a week, month, quarter or year. The calculation is then the total amount you spent + beginning inventory dollar amount minus ending inventory dollar amount divided by total sales.

Food costing has many benefits. The most important is that it allows you to understand, and thus control, the effect food spending has on your budget. It also helps you control overall costs thus giving you control of your bottom line and helping you build a profitable business.