Restaurant Food Cost Calculator.

Build a restaurant food cost calculator for the chef-owner of Fig & Thistle, a casual neighborhood bistro with an 18 item menu. Layout: two tabs. The Menu tab opens first with a header strip: Menu-wide food cost (31.2 percent against a 30 percent target), Plates over target (7 of 18), Best margin plate (Smash Burger, $11.78 gross at 24 percent food cost), Worst offender (Seared Salmon, 41 percent food cost). Below it, a sortable menu table: recipe, category (Starters, Mains, Desserts), portion cost, menu price, food cost percent, gross margin dollars, and a status dot: green under 28 percent, amber 28 to 32, red over 32. Default sort is food cost percent descending so the money losers sit on top. Beside the table, a horizontal bar chart of food cost percent per recipe with a reference line at 30 percent. Clicking a recipe opens a detail dialog: the ingredient build with quantity, unit, unit cost, yield percent, and line cost per row, totaling to portion cost, plus what-if controls to adjust the menu price or scale the portion and watch food cost percent and margin recalculate live without saving anything. The Pantry tab lists all 40 ingredients: name, category (Proteins, Produce, Dairy, Dry goods, Oils and sauces), pack size, pack price, unit cost, yield percent, and an amber price-up badge on items that rose in the last month. Data. Seed 40 pantry ingredients with believable supplier prices and yields (produce 70 to 90 percent, proteins 75 to 95 percent), and 18 recipes of 4 to 7 ingredient lines each, fully costed for a casual bistro: burgers, a roast chicken, pastas, salads, a couple of desserts. Anchor values: the Smash Burger costs $3.72 against a $15.50 price; the Seared Salmon costs $10.66 against $26 because salmon fillet jumped 18 percent last month, which is the story a visitor should piece together from the red menu row and the flagged pantry line. Behavior. Portion cost, food cost percent, and gross margin are always computed from ingredient lines; only prices, quantities, and yields are entered. Members can edit a pantry price inline and every recipe using that ingredient recalculates; the what-if controls in the recipe dialog work for everyone since they save nothing. Visitors get a complete, fully costed menu read-only. Visual identity: use a copper brown accent for primary actions, chart emphasis, and active tabs, on a warm light neutral base.