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Two supplier invoices. Both total one hundred seventy seven dollars. But one ingredient now costs ten percent more per kilogram.

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Here is how MenuCosting's food control team follows that change through a central kitchen and three cafes.

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Cedar Kitchen Group has a central kitchen supplying three cafes. The same chicken filling goes into wraps and rice bowls at every location.

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We connect invoices, pack sizes, batch yields, portions and sales, so the operator sees what changed and what to do next.

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Start with tomatoes. The old case contains fifteen kilograms and costs thirty dollars. The new case contains eighteen kilograms and costs thirty six.

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The case price rose twenty percent. The cost per kilogram stayed at two dollars. Our team verifies the pack change and clears the false alert.

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Chicken tells the opposite story. The case price falls from seventy two dollars to sixty six. But the case shrinks from twelve kilograms to ten.

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That moves chicken from six dollars to six dollars sixty per kilogram: a ten percent unit cost increase.

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The central kitchen uses twelve kilograms of raw chicken in its smoky tomato filling. The other ingredients are unchanged.

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Batch ingredient cost rises from eighty dollars seventy one to eighty seven dollars ninety one.

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The production sheet records twelve kilograms of usable finished filling. We apply that yield once. Filling cost rises by sixty cents per finished kilogram.

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The chicken wrap uses one hundred twenty grams of filling, adding seven point two cents to its ingredient cost.

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The rice bowl uses one hundred eighty grams, adding ten point eight cents. Our team maintains the shared filling and both menu recipes, so the change stays connected.

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Across the three cafes, the month contains twelve thousand wraps and eight thousand bowls.

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At the same sales mix and portions, the ingredient cost increase is one thousand seven hundred twenty eight dollars per month.

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That makes a small recipe change a purchasing priority.

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The report assigns six hundred eighty four dollars to North Cafe, five hundred fifty eight to Park Cafe, and four hundred eighty six to River Cafe.

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Our team shows each cafe its share and gives the group one purchasing priority.

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A chicken quote at six dollars fifteen per kilogram would reduce that increase by one thousand two hundred ninety six dollars per month.

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The team checks specification, quality, delivery and terms. The operator approves the purchasing decision.

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Four hundred thirty two dollars would remain against the previous price.

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Next, our team updates the supplier price and keeps the shared filling and both menu recipes aligned across the cafes.

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We record the approved action, follow up with the operator, and carry the new cost into the next review.

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MenuCosting gives your team maintained numbers, clear decisions, and follow through.