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Which menu costing method is right for you?

Seven quick questions about your menu, your suppliers and your time, then an honest read on whether a free calculator, a spreadsheet, dedicated software or a full monthly control loop fits your kitchen.

Reviewed for 2026, updated September 8, 2026.

1. How many items are on your menu right now, counting specials, sides and drinks you cost?

2. How often do your ingredient prices move enough to change a plate cost?

3. How much of your menu is built on sub-recipes like stocks, sauces, doughs and dressings?

4. Who actually keeps the costing numbers today?

5. What do you most need from costing right now?

6. How do you honestly feel about spreadsheets?

7. How much time can you realistically give to costing each week?

How this quiz works

Each answer nudges you toward one of 4 profiles. The result is guidance, not a verdict: read the matching pages, then use the free tools to put numbers on it.

Complete guide, Compare options, Free tools.