Know the cost.
See the margin.

Restaurant recipe costing software calculates the ingredient cost of a dish from purchase prices and recipe quantities. Harlo connects those costs to the same menu item used for allergens, nutrition and publishing, so you can review food cost and gross profit without maintaining a separate costing spreadsheet.

Harlo uses the supplier price and pack size you have selected for each ingredient, then calculates the cost of the quantity used in the dish. It adds those lines, including any batch recipes, to show the total ingredient cost per menu item. Changing the recipe quantity changes the contribution of that ingredient.

Yes. You can record more than one supplier price and pack size against the same ingredient, then choose the price to use for costing. Harlo uses your chosen source rather than assuming that the cheapest price is the right one.

Yes. A batch recipe has its own ingredient costs and a configured yield. Harlo uses the cost of the amount taken from that batch when it is added to a connected dish, so shared prep does not need to be costed separately for every menu item.

Update the ingredient price or choose another supplier price in Harlo, then review the cost of the recipes and dishes that use it. Costings are calculated from the saved source records rather than a separate copied total. Supplier prices are maintained in Harlo; this does not rely on an automatic supplier price feed.

Yes. Harlo supports compatible weight and volume conversions, such as kilograms to grams or litres to millilitres. You can configure a portion conversion where needed. Batch recipes also need a yield so the cost of the amount used can be calculated correctly; weight and volume are not treated as interchangeable.

Harlo removes the configured tax from the selling price, then subtracts the ingredient cost to calculate gross profit. Gross profit margin is that profit as a percentage of net revenue. You can also compare the result with a target margin and review the selling price needed to reach it.

Yes. Set a standard menu price and optional pricing tiers for locations that need a different selling price, without duplicating the dish. Compare the gross profit for the selected price. A selling-price change affects revenue and margin, not the underlying ingredient cost.

Harlo marks the costing as incomplete and highlights the ingredient that needs attention. Missing prices are not treated as zero, so a partially costed recipe is not presented as a complete margin calculation.

The costing shown here covers recipe ingredients. Gross profit from ingredient costs is not net profit and does not include labour, rent or other overheads. It gives you a clear food-cost view to use alongside the rest of your financial planning.

Harlo focuses on keeping ingredient pricing, recipes, menu items and guest information connected. You can store supplier prices and choose a costing source, but that is not the same as ordering stock, processing invoices or reporting actual versus theoretical stock usage. Use it alongside the operational and accounting tools your business needs.

Yes. Start a 30-day trial to explore ingredient pricing, recipe costing and menu management, or book a demo to see how the connected workflow could fit your team.