Capability template for finance and accounting
Menu input cost change review
When supplier prices change, the chef and food-and-beverage manager get one worksheet: each price movement tied to the quantities in the supplied recipes, the cost per portion of every affected dish before and after, and questions for the chef. It sets no menu price.
Listed under
Add it to a workflow in the Fully Powered Planner, beside the teams and roles that will run it. Book a fit call
The outcome
A delivery arrives at a new price and the question every kitchen asks follows: which of our dishes just got more expensive, and by how much? This capability answers it from your own records instead of from memory. Each ingredient whose price moved is listed with its old price, new price and change. Beside it sit the dishes that use it and the quantity each recipe calls for, so the movement turns into money per batch and then per portion.
The dishes come back ranked by how far their cost per portion moved, with the ingredient doing most of the work named for each. Where the records do not settle something, the worksheet says so and asks: an ingredient with no price, a unit that does not match, a product the supplier has changed, a recipe quantity worth checking against what the kitchen actually uses.
The review sets no menu price, changes no recipe, places no order and makes no judgment about food safety, allergens or diets. The chef and the food-and-beverage manager verify the costs and decide what to do about purchasing, the menu and prices.
Who starts the work, and when
The chef, a sous chef or the food-and-beverage manager runs it when updated supplier prices arrive and established dishes use the ingredients that moved: a new price list, a changed invoice price, a supplier's notice. Run it again when the next price list lands or when a recipe is corrected. The chef reads the questions first, because the answers decide whether the figures can be relied on.
What they supply
- The ingredient price list. One row per ingredient with its unit, prior price, current price and supplier, the date of the change and, if known, whether it is the same product as before.
- The recipes. One row per ingredient line: the dish, the ingredient, the quantity and the unit.
- The dish list. One row per dish: the portions a batch makes and, if you want cost shown as a share, the menu price as it stands today.
- Your costing rules in a few lines, such as whether recipe quantities are as purchased or edible portion.
- The settings: the review date, who reads it, the currency, whether your menu prices include sales tax and the size of change at which you want a dish flagged for a first look.
Each file comes with set column headings. If a heading does not match, the work stops and asks rather than guessing.
What comes out
One worksheet in a fixed order. The price movements. The affected dishes with cost per portion before and after, ranked, each with its main driver and its status. Recipe line by recipe line, what each movement did to the batch. The dishes the movements did not touch. Movements that no supplied recipe uses. Lines left out and why. Numbered questions for the chef, each with its facts. The defaults used.
A good worksheet can be checked against the three files with a calculator, and the chef recognizes every dish and quantity on it.
An invented example
Illustrative example with invented data. The restaurant, the suppliers, the dishes, the prices and the quantities below are all invented. Larkfield Table is an invented restaurant with four established dishes. Its suppliers are called Supplier A, B and C. First come the inputs the chef supplied, in full, then the worksheet the capability returned.
The inputs
1. Ingredient price list (prices per unit, without sales tax)
Ingredient,Unit,Prior price,Current price,Supplier,Date of change,Same product,Note
Butter,kg,9.00,10.50,Supplier A,2026-11-02,Yes,
Chicken thigh,kg,7.20,7.80,Supplier B,2026-11-04,Yes,
Cream,L,4.00,4.00,Supplier A,2026-11-02,Yes,
Lemon,kg,3.00,2.80,Supplier C,2026-11-03,Yes,
Olive oil,L,8.50,9.50,Supplier C,2026-11-03,Yes,
Potato,kg,1.20,1.30,Supplier C,2026-11-03,Yes,
Salmon fillet,kg,22.00,24.20,Supplier B,2026-11-04,No,Supplier B offers a different origin in place of the usual one
Tomato,kg,2.40,2.40,Supplier C,2026-11-03,Yes,
2. Recipes (one batch each)
Dish,Ingredient,Quantity,Unit
Roast chicken thigh,Chicken thigh,3.5,kg
Roast chicken thigh,Olive oil,0.2,L
Roast chicken thigh,Lemon,0.5,kg
Roast chicken thigh,Butter,0.2,kg
Seared salmon,Salmon fillet,2.0,kg
Seared salmon,Butter,0.4,kg
Seared salmon,Lemon,0.5,kg
Potato gratin,Potato,4.0,kg
Potato gratin,Cream,2.0,L
Potato gratin,Butter,0.2,kg
Potato gratin,Parsley,0.05,kg
Tomato soup,Tomato,5.0,kg
Tomato soup,Cream,1.0,L
3. Dish list
Dish,Portions per batch,Menu price
Roast chicken thigh,10,22.00
Seared salmon,10,29.00
Potato gratin,10,9.00
Tomato soup,20,8.00
4. Costing rules
Quantities in the recipes are as purchased. No other rule is stated.
5. Settings
Kitchen: Larkfield Table. Review date: 10 November 2026. For: the chef and the food-and-beverage manager. Prepared by: the food-and-beverage manager. Currency: dollars. No question threshold given. Whether the menu prices include sales tax: not stated.
The worksheet
MENU INPUT COST CHANGE REVIEW: Larkfield Table, 10 November 2026
For: the chef and the food-and-beverage manager. Prepared by: the food-and-beverage manager. Currency: dollars.
Files used: ingredient price list (no date; changes dated 2 to 4 November 2026), recipes (no date), dish list (no date). Quantity basis: as purchased. Question threshold: 5%.
Dishes costed: 4. Affected by a price movement: 3. Not affected: 1. Price movements: 6. Ingredients with no movement: 2.
1. Price movements
Butter (kg, Supplier A): 9.00 to 10.50, +1.50, +16.7%. Changed 2026-11-02. Same product: Yes. Used in: Roast chicken thigh, Seared salmon, Potato gratin.
Olive oil (L, Supplier C): 8.50 to 9.50, +1.00, +11.8%. Changed 2026-11-03. Same product: Yes. Used in: Roast chicken thigh.
Salmon fillet (kg, Supplier B): 22.00 to 24.20, +2.20, +10.0%. Changed 2026-11-04. Same product: No. Used in: Seared salmon.
Chicken thigh (kg, Supplier B): 7.20 to 7.80, +0.60, +8.3%. Changed 2026-11-04. Same product: Yes. Used in: Roast chicken thigh.
Potato (kg, Supplier C): 1.20 to 1.30, +0.10, +8.3%. Changed 2026-11-03. Same product: Yes. Used in: Potato gratin.
Lemon (kg, Supplier C): 3.00 to 2.80, -0.20, -6.7%. Changed 2026-11-03. Same product: Yes. Used in: Roast chicken thigh, Seared salmon.
2. Dishes affected, largest percentage change first
Seared salmon (10 portions): cost per portion 4.91 to 5.40, +0.49, +10.0%. Menu price 29.00: cost 16.9% to 18.6%. Main driver: Salmon fillet, +4.40, 90% of the batch change. Status: Unconfirmed: Salmon fillet. Look first.
Roast chicken thigh (10 portions): cost per portion 3.02 to 3.27, +0.25, +8.3%. Menu price 22.00: cost 13.7% to 14.9%. Main driver: Chicken thigh, +2.10, 84% of the batch change. Status: Complete. Look first.
Potato gratin (10 portions): cost per portion 1.46 to 1.53, +0.07, +4.8%. Menu price 9.00: cost 16.2% to 17.0%. Main driver: Potato, +0.40, 57% of the batch change. Status: Incomplete: 1 line unpriced.
3. Worksheet: recipe lines for each affected dish
Seared salmon
Salmon fillet: 2.0 kg at 22.00 to 24.20; line cost 44.00 to 48.40, +4.40.
Butter: 0.4 kg at 9.00 to 10.50; line cost 3.60 to 4.20, +0.60.
Lemon: 0.5 kg at 3.00 to 2.80; line cost 1.50 to 1.40, -0.10.
Batch cost: 49.10 to 54.00, +4.90.
Roast chicken thigh
Chicken thigh: 3.5 kg at 7.20 to 7.80; line cost 25.20 to 27.30, +2.10.
Olive oil: 0.2 L at 8.50 to 9.50; line cost 1.70 to 1.90, +0.20.
Lemon: 0.5 kg at 3.00 to 2.80; line cost 1.50 to 1.40, -0.10.
Butter: 0.2 kg at 9.00 to 10.50; line cost 1.80 to 2.10, +0.30.
Batch cost: 30.20 to 32.70, +2.50.
Potato gratin
Potato: 4.0 kg at 1.20 to 1.30; line cost 4.80 to 5.20, +0.40.
Cream: 2.0 L at 4.00 to 4.00; line cost 8.00 to 8.00, +0.00.
Butter: 0.2 kg at 9.00 to 10.50; line cost 1.80 to 2.10, +0.30.
Parsley: no price supplied; left out.
Batch cost: 14.60 to 15.30, +0.70. Priced lines only.
4. Dishes not affected
Tomato soup.
5. Movements used in no supplied recipe
None.
6. Lines left out
Potato gratin, Parsley: no price supplied.
7. Questions for the chef and the buyer
1. Seared salmon: the price list marks Salmon fillet as not the same product as before, with the note "Supplier B offers a different origin in place of the usual one". The figures use 24.20 per kg. Is this the fillet the recipe is costed on, and will the kitchen buy it? Any allergen, dietary or food-safety effect of a changed product is for the chef and specialist staff and is not assessed here. (Chef)
2. Potato gratin: Parsley, 0.05 kg per batch, has no price in the price list, so the cost per portion of 1.46 to 1.53 covers the other three lines only. What is Parsley's price per kg? (Buyer)
3. Seared salmon: Salmon fillet is 90% of the batch change. Does 2.0 kg per 10 portions match what the kitchen uses? (Chef)
4. Roast chicken thigh: Chicken thigh is 84% of the batch change. Does 3.5 kg per 10 portions match what the kitchen uses? (Chef)
8. Defaults used
Question threshold: 5% (default). Whether the menu prices include sales tax was not stated; cost as a share of the menu price uses them as supplied. No costing rules were stated beyond the quantity basis.
Every figure traces to the price list with changes dated 2 to 4 November 2026, the recipe file and the dish list supplied. This review sets no menu price, changes no recipe, assesses no food-safety, allergen or dietary question, and sends and orders nothing.
The worksheet changes no file, orders nothing and sets no price. The chef and the food-and-beverage manager verify the costs and decide what to do about purchasing, the menu and prices.
Where it fits
- Finance and accounting, where cost of sales is watched and a movement in input costs should reach the numbers before the month closes.
- Procurement and suppliers, where the buyer needs to see which price changes matter to the kitchen and which do not.
- Hospitality, where the dishes are established, the margin is thin and the supplier's price list changes more often than the menu.
- Established businesses, where recipes and costing rules sit in the chef's head and a few files, and belong on a page.
- Growth & scaling, when more dishes, more sites or more suppliers make doing it by hand too slow.
It starts from supplier prices and recipes, and its question is what a dish costs now. Price change review starts from the prices a business charges and tests proposed changes to them. Supplier spend analysis starts from payables and looks at where the money goes by supplier. Budget versus actual variance commentary explains a month's gap to budget in the ledger.
What has to change for your company
Write down your costing rules in the plain form the template reads: whether recipe quantities are as purchased or edible portion and, if edible portion, the yield for each ingredient. Settle the units once, so that the price list and the recipes use the same word for the same thing. Choose the size of change at which a dish is flagged. Decide whether menu prices are shown. Name who confirms that a changed product is the one the recipe means, because the template never assumes it. It runs in ChatGPT, Claude, Copilot or Gemini from files you supply, with no connection to your purchasing or point-of-sale systems.
What has been checked
Fully Powered AI wrote this capability template from its own published map of the work. It was editorially reviewed on 10 November 2026. It was tried once on its invented example in Claude on 10 November 2026, and the record is published with it; small edits made afterward, the latest of which clarify its rules, have not been run again. It has not yet been tested in a client environment. It has not been tested as a packaged version in ChatGPT, Claude, Copilot or Gemini. It gives no food-safety, allergen or dietary judgment.
Testing in your environment means running it on a past price change the chef remembers well, plus hard cases written in advance, each with its expected behavior: a renamed column, a unit in grams against a recipe in kilograms, an ingredient with no price, two prices for one ingredient, a changed product, a blank yield. The chef checks every dish against the files before anyone relies on it. Pilot acceptance-test preparation builds that test set, and what we test before we call an AI workflow ready describes the record we keep.
The full capability template
Everything above is the outline. The complete capability template is the working version: the roles, the inputs, the procedure, the exceptions and stop conditions, the output format, the reviewer checklist, the acceptance tests, the instructions for an AI assistant and what to customize for your company. It comes with a download and the link to its folder in Fully Powered’s public repository.
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