✦What's New
We listen. We ship.
Every feature here came from a real conversation with a restaurant operator. No roadmap theater — just stuff that helps you run a more profitable kitchen.
Week of April 27
Search the starter ingredient library
Find common ingredients faster when adding them to a recipe or browsing the starter library. Search by ingredient, category, or unit, then select the matches you need.
Week of April 20
Import prices straight from your distributor
Upload your distributor's order guide CSV — DishCost reads SKU, description, and pack-size pricing, then keeps your ingredient prices fresh on every re-upload. No more typing.
Browse common ingredients any time
Keep seeding your ingredient library with curated staples even after you've added a few. A new Browse common button opens the starter picker any time and automatically hides ingredients you already have.
Add ingredients without leaving the recipe
Build a recipe even when your ingredient library is empty. Pick from the starter library or add a custom entry right from the recipe page — single selections drop straight into a new ingredient row.
Week of April 13
Recipe unit conversion
Enter recipe quantities in cooking units (tbsp, tsp, cup, oz) even when ingredients are priced in bulk units (lb, gal, bunch). No more mental math for portion sizes.
Week of March 23
Target food cost % and suggested pricing
Set a target food cost % per recipe and instantly see a recommended menu price. Food cost badges now turn green, amber, or red based on your own targets, with AI-powered pricing advice for Pro users.
Bulk ingredient import from CSV
Upload a CSV to add new ingredients or update prices in bulk. Download the template, fill in your supplier prices, and import — no more updating one by one.
Sign in with email and password
You can now create an account with your email and password — no Google account required.
Week of March 16
Recipe nutrition calculator
Free tool to estimate calories, protein, fat, and carbs for any recipe. Useful for menu labeling or health-conscious menus.
Menu engineering
See which dishes make you money and which don't. Classify every recipe by profitability and popularity, then decide what to promote, reprice, or cut.
Sub-recipes (prep items)
Create prep items like sauces, doughs, and stocks once, then use them across multiple recipes. Your costs stay accurate automatically.
Starter ingredient library
New accounts start with common ingredients already loaded. Less data entry, faster time to your first food cost number.
Week of March 9
Price change alerts
Get notified when an ingredient price changes beyond your threshold. Know about it before it shows up on your P&L.
Recipe scaling
Scale any recipe up or down — 2x for a busy Saturday, 0.5x for a tasting. Quantities adjust, cost per serving stays accurate.
Search and filter
Find any ingredient or recipe by typing a few letters. Filter by name, category, or cost range. Helpful once your lists grow past a few dozen items.