Getting Started with MenuM8#

Welcome to MenuM8! This comprehensive onboarding guide will take you from account setup to your first complete menu costing. By the end, you'll understand the full MenuM8 workflow and be ready to cost your own recipes profitably.

What is MenuM8?#

MenuM8 is a comprehensive menu costing and recipe management system designed for restaurants, cafes, caterers, and food service businesses. It helps you:

• Track ingredient costs from multiple suppliers
• Create detailed recipes with automatic cost calculation
• Calculate profit margins with flexible markup options
• Set profitable menu prices based on real data
• Manage allergen information for compliance
• Generate professional reports (shopping lists, job sheets, menus)
• Work in multiple languages (English, German, Spanish, French, Italian, Thai)

---

The MenuM8 Workflow#

MenuM8 follows a simple three-step workflow:

INPUTS (Ingredients) → PRODUCTS (Recipes) → COSTINGS (Menus)

Each step builds on the previous one:

1. Inputs: Add ingredients with prices
2. Products: Build recipes from ingredients
3. Costings: Create menus with markup and pricing

Let's walk through each step in detail.

---

Step 1: Add Your First Ingredients (Inputs)#

Ingredients (called "Inputs" in MenuM8) are the foundation of your costing system.

Why Start with Ingredients?#

Before you can create recipes, you need ingredients with prices. Accurate ingredient pricing ensures accurate recipe costing.

Adding an Ingredient#

1. Navigate to Inputs from the main navigation
2. Click the New Input button (+ icon)
3. Fill in the required details:

Example: Tomatoes

• Name: Tomatoes, Fresh
• Unit of Measure: Select kg from dropdown
• Quantity: 2.5 (you buy 2.5 kg at a time)
• Price: 7.50 (£7.50 for 2.5 kg)
  • MenuM8 calculates: £3.00 per kg
• Supplier: Select or create supplier (e.g., "Local Produce")
• Allergens: None for tomatoes
• Tags: Optional - add "Produce" or "Vegetables" tag

4. Click Save

Add More Ingredients#

Continue adding ingredients you'll need:

Example Ingredients:

• Onions: 1 kg for £2.00
• Garlic: 0.5 kg for £4.00
• Olive Oil: 1 liter for £7.00
• Fresh Basil: 0.1 kg for £1.50
• Salt: 1 kg for £1.00

Tip: Start with 10-20 commonly used ingredients. You can add more later as you build more recipes.

Learn more: Creating Your First Ingredient | Understanding Inputs

---

Step 2: Create Your First Recipe (Product)#

Products represent the recipes and dishes you create from ingredients.

Why Create Products?#

Products automatically calculate recipe costs based on ingredient prices. When ingredient prices change, product costs update automatically.

Creating a Recipe#

1. Navigate to Products from the main navigation
2. Click the New Product button (+ icon)
3. Enter the recipe details:

Example: Tomato Basil Soup

Basic Information:

• Name: Tomato Basil Soup
• Output Quantity: 4 (makes 4 servings)
• Output UOM: portions

Add Components (click "Add Component" for each):

1. Tomatoes: 0.8 kg

   • Cost: 0.8 × £3.00 = £2.40

2. Onions: 0.2 kg

   • Cost: 0.2 × £2.00 = £0.40

3. Garlic: 0.03 kg (30 grams)

   • Cost: 0.03 × £8.00 = £0.24

4. Olive Oil: 0.05 liters (50ml)

   • Cost: 0.05 × £7.00 = £0.35

5. Fresh Basil: 0.02 kg (20 grams)

   • Cost: 0.02 × £15.00 = £0.30

6. Salt: 0.01 kg (10 grams)

   • Cost: 0.01 × £1.00 = £0.01

MenuM8 Automatically Calculates:

• Total Cost: £3.70
• Output: 4 portions
• Cost Per Portion: £0.93

4. Add tags (optional): "Soup", "Vegetarian", "Vegan"
5. Upload an image (optional)
6. Click Save

Understanding the Cost Breakdown#

After saving, view your product to see:

• Each ingredient with its cost contribution
• Total recipe cost
• Cost per serving
• Automatically inherited allergen information

Learn more: Creating Your First Recipe | Understanding Products

---

Step 3: Create Your First Menu Costing#

Costings are where you build menus, apply markup, and calculate selling prices.

Why Create Costings?#

Costings let you:

• Price menu items for profitability
• Calculate profit margins
• Generate shopping lists for purchasing
• Create job sheets for production
• Print menus with allergen information

Creating a Costing#

1. Navigate to Costings from the main navigation
2. Click the New Costing button (+ icon)
3. Enter the costing details:

Example: Café Lunch Menu

Basic Information:

• Name: Café Lunch Menu
• Global Markup: 200%
  • This means selling price = cost × 3 (66.7% profit margin)

Add Items (click "Add Item" for each):

1. Tomato Basil Soup: Quantity 1

   • Cost: £0.93
   • Markup: 200% (global)
   • Selling Price: £0.93 × 3 = £2.79
   • Profit: £1.86 per serving

2. Caesar Salad: Quantity 1 (if you created this product)

   • Cost: £2.50
   • Markup: 200%
   • Selling Price: £7.50
   • Profit: £5.00 per serving

3. Margherita Pizza: Quantity 1

   • Cost: £1.97
   • Markup: 200%
   • Selling Price: £5.91
   • Profit: £3.94 per serving

4. Click Save

Understanding Your Costing#

MenuM8 shows:

• Total Cost: Sum of all item costs
• Total Revenue: Sum of all selling prices
• Total Profit: Revenue minus cost
• Average Margin: Profit as % of revenue

Generating Reports#

From your costing, you can generate:

Shopping List:

• Click "Generate Shopping List"
• See all ingredients needed, consolidated across all recipes
• Use for purchasing and inventory

Job Sheet:

• Click "Generate Job Sheet"
• Production instructions for your kitchen
• Shows quantities of each product to prepare

Menu with Allergens:

• Click "Generate Menu" or "Print"
• Customer-facing menu with allergen information
• Professional formatting for compliance

Learn more: Menu Costings

---

Understanding Your Costs#

MenuM8 provides detailed cost analysis at every level:

Input (Ingredient) Level#

• Price per unit of measure
• Supplier information
• Which products use this ingredient

Product (Recipe) Level#

• Total Cost: Sum of all component costs
• Cost Per Serving: Total ÷ output quantity
• Cost Breakdown: See which ingredients cost the most
• Allergen Information: Automatically inherited from ingredients

Costing (Menu) Level#

• Item Costs: Cost for each menu item
• Selling Prices: Based on markup or locked prices
• Profit Margins: Profit as % of selling price
• Total Profitability: Overall menu performance

---

Automatic Updates#

One of MenuM8's most powerful features is automatic cost propagation:

How It Works#

When you update an ingredient price:

1. Ingredient price changes: Tomatoes increase from £3.00/kg to £3.50/kg
2. Recipes recalculate: Tomato Basil Soup cost increases from £3.70 to £4.10
3. Costings update: Lunch Menu shows new costs and margins
4. You decide: Whether to adjust selling prices

No Manual Updates Needed: Everything recalculates automatically. Your costs are always current.

---

Loading Demo Data#

Want to explore MenuM8 with realistic sample data first?

How to Load Demo Data#

1. Click Account in the main navigation
2. Find the "Demo Data" section
3. Click Load Demo Data
4. Wait 5-10 seconds for loading
5. Explore sample ingredients, recipes, and costings

What's Included:

• 30+ sample ingredients with realistic prices
• 15+ sample recipes (simple to complex)
• 5+ sample costings and menus
• Pre-configured tags and allergens

Use Demo Data To:

• Learn the system without entering your own data
• See how component recipes work (recipes using other recipes)
• Practice generating reports
• Train new team members

Remove Demo Data when you're ready to add your real ingredients.

Learn more: Loading and Using Demo Data

---

Next Steps#

Now that you understand the basics, explore these topics:

Essential Guides#

• Quick Start Guide: Your First 5 Minutes - Faster intro
• Basic Workflow: From Ingredients to Costs - Detailed workflow explanation

Ingredient Management#

• Creating Your First Ingredient - Detailed input creation
• Understanding Inputs (Ingredients) - Complete inputs guide
• Managing and Editing Ingredients - Update prices and details

Recipe Management#

• Creating Your First Recipe - Detailed product creation
• Understanding Products (Recipes) - Complete products guide
• Using Products as Ingredients - Component recipes

Menu Costing#

• Menu Costings - Complete guide to pricing, quantities, labour, and custom fields
• Generating Shopping Lists - Purchasing reports

---

Tips for Success#

1. Start Small#

Don't try to add everything at once:

• Start with 10-20 common ingredients
• Create 3-5 signature recipes
• Build one menu or costing
• Expand gradually as you learn

2. Keep Prices Updated#

Set a schedule for updating ingredient prices:

• Weekly: Fresh produce, meat, dairy
• Monthly: Packaged goods, frozen items
• Quarterly: Dry goods, spices, oils

When prices update, all recipes automatically recalculate.

3. Use Component Recipes#

For recipes you use multiple times:

• Create them once as products
• Use them as components in other products
• Example: Make "Pizza Dough" once, use in all pizzas

This ensures consistency and easy updates.

4. Organize with Tags#

Create a tagging system:

• Ingredients: Produce, Meat, Dairy, Dry Goods
• Recipes: Mains, Sides, Desserts, Sauces
• Costings: Lunch Menu, Dinner Menu, Catering

Tags make filtering and finding items easy.

5. Review Margins Regularly#

Monitor your profit margins:

• Are they meeting your targets?
• Which items are most/least profitable?
• Where can you improve costs or pricing?

Use MenuM8's cost breakdowns to optimize profitability.

---

Common Questions#

Do I need to know my exact ingredient quantities?#

Start with your best estimates and refine over time. Make the recipe in your kitchen and measure accurately. Approximate quantities are better than none.

What if my supplier prices change?#

Simply update the ingredient price in MenuM8. All recipes and costings using that ingredient automatically recalculate with the new price.

Can I use recipes as ingredients in other recipes?#

Yes! This is called "component recipes" or "nested recipes." Create a base recipe (like pizza dough), then use it as a component in other recipes (like pizzas). MenuM8 calculates costs through all levels.

What markup percentage should I use?#

Restaurant markup typically ranges from 200-300% (66-75% profit margin). This covers food cost, labor, overhead, and profit. Start with 200% and adjust based on your market and operating costs.

Can I track different suppliers for the same ingredient?#

MenuM8 tracks one price per ingredient. You can create separate ingredients like "Chicken - Supplier A" and "Chicken - Supplier B" to compare prices, or update the price when you switch suppliers.

---

Need Help?#

We're here to support you:

• Help Center: Browse articles by category or search for specific topics
• Video Tutorials: Step-by-step visual guides (coming soon)
• Support: Visit our Support Page for technical assistance
• In-App Help: Look for (?) icons throughout the interface for contextual help

Happy costing!