What Recipe Pricing Covers
A recipe has three price-related fields that appear on its detail page. Each is used differently downstream.
Cost Per Serving
Calculated automatically from the prices of the recipe's ingredients divided by the recipe's yield. This is the unit cost of the recipe. It updates whenever an ingredient or vendor product price changes.
Cost per serving does not include labor or inventory-specific costs. It feeds into food cost reports and menu cost summaries.
Suggested Sale Price
Optional. The price suggested by the district for selling the recipe à la carte. Use this to track the target sale price for snacks, à la carte items, or other items charged separately. The suggested price does not automatically flow to the POS; it is a planning value.
Actual Sale Price
Optional. The price actually charged at the point of sale when the recipe is sold à la carte. POS templates and POS reports use this value to calculate revenue.
Where Each Price Appears
Cost Per Serving: production records, food cost reports, menu cost summaries.
Suggested Sale Price: recipe builder, planning views.
Actual Sale Price: POS templates, POS reports.
Editing Recipe Prices
Open the recipe in the Pantry.
Find the pricing section on the recipe page.
Enter or update Suggested Sale Price and Actual Sale Price as needed.
Publish the recipe.
Cost per serving is calculated automatically and is not editable here. To change the cost per serving, update the underlying vendor product prices on the items used in the recipe. See Update Item Prices from the Pantry.