CostBuddies

Most kitchen owners know what they charge for a dish. Far fewer know what it **costs** — because to know, you have to price every ingredient in the right unit, account for what is lost in preparation, and redo the sum every time the price of onions moves.

The result is a menu that looks profitable and is not. That mistake never shows up in the bank statement as one line; it leaks away slowly across a few hundred plates a month.

Units are the whole problem.

People buy onions by the kilogram and cook by the gram. Oil is bought by the litre and used by the spoon. A system that makes the user convert will produce wrong costs, and they will not notice until it is too late.

So unit conversion is built into the core rather than bolted on. You record a price in the unit you buy in, recipes use the unit you cook in, and the system is what joins them.

Second: real yield. A kilogram of raw chicken is not a kilogram of trimmed chicken. Yield is a first-class field, not an advanced option.