Food Cost API

Restaurant food-costing maths as an API, computed locally and deterministically — the menu-engineering and cost-control numbers a kitchen runs on. The recipe endpoint totals a dish from its ingredient line costs (or quantities × unit prices), divides by the yield factor (1 − waste %) so trim and shrinkage raise the true cost, and splits it across the portions to a cost per plate — and against a menu price it returns the food-cost percentage and gross profit. The plate endpoint prices a dish both ways: give a menu price and get the food-cost percentage and markup factor, or give a target food-cost percentage and get the suggested menu price (a 30 % target is a 3.33× markup), plus gross profit, gross margin and, with a labour cost, the prime-cost percentage. The period endpoint turns inventory movement into the cost of goods sold — COGS = opening inventory + purchases − closing inventory — and the food or pour cost percentage against sales, the headline number on every P&L (28–35 % for food, 18–24 % for beverage). Everything is computed locally and deterministically, so it is instant and private. Ideal for restaurant-tech, POS, kitchen-management, catering and hospitality app developers, menu-engineering and recipe-costing tools, and culinary-school training. Pure local computation — no key, no third-party service, instant. Live, nothing stored. 3 compute endpoints. This is food-cost and menu-pricing maths; for unit conversion use a cooking API and for generic margin maths a pricing API.