How to read this
This is what a finished documentation build looks like from the inside — every cost computed from the ingredient up, never typed in. Open the short rib and follow its cost down through the Bordelaise to the chicken stock. Then open the burger and see why it is stamped held — one component's smoke process is unconfirmed, and the system refuses to pretend otherwise.
Ledger · Menu items (10)
| Menu item | Course | Plate cost | Menu | Food cost | Margin | Status |
|---|---|---|---|---|---|---|
| Croquette Salad, Honey Balsamic | Starters | $4.24 | $15.00 | 28.2% | $10.76 | draft |
| West Coast Oysters, Half Dozen | Raw Bar | $5.07 | $18.00 | 28.2% | $12.93 | draft |
| Crab & Artichoke Dip Service | Starters | $3.89 | $17.00 | 22.9% | $13.11 | held |
| Roast Half Chicken, Jus, Duchess | Mains | $5.31 | $29.00 | 18.3% | $23.69 | held |
| Wagyu Tartare | Raw Bar | $3.85 | $21.00 | 18.3% | $17.15 | draft |
| Cauliflower Romesco | Starters | $2.02 | $14.00 | 14.5% | $11.98 | draft |
| Lake Whitefish, Fennel Soubise, Herb Oil | Mains | $3.81 | $27.00 | 14.1% | $23.19 | draft |
| Lamb Meatballs, Fire-Roasted Tomato | Starters | $1.99 | $16.00 | 12.5% | $14.01 | draft |
| The House Burger | Mains | $2.23 | $19.00 | 11.7% | $16.77 | held |
| Braised Short Rib, Bordelaise, Butternut | Mains | $4.16 | $38.00 | 10.9% | $33.84 | draft |
Every plate cost is computed by walking the component tree at build time — nothing here is a typed-in number. Food cost above 35% prints in Specimen Red.
Sub-recipes (19) · cost per yield unit, basis declared
| Component | Category | Batch yield | Yield basis | Cost / unit | Status |
|---|---|---|---|---|---|
| Chicken Stock | Stocks & Jus | 26,500 ml | CONFIRM | $0.0021/ml | draft |
| Bordelaise | Stocks & Jus | 5,700 ml | CONFIRM | $0.0110/ml | draft |
| Chicken Jus | Stocks & Jus | 9,500 ml | CONFIRM | $0.0063/ml | draft |
| Fire Roasted Tomato Sauce | Sauces & Coulis | 12,000 ml | CONFIRM | $0.0037/ml | draft |
| Romesco Sauce | Sauces & Coulis | 700 ml | CONFIRM | $0.0073/ml | draft |
| Beef Fat Mayonnaise | Cold Emulsions & Aïoli | 440 ml | CALCULATED | $0.0031/ml | verified |
| Crème Fraîche | Cultured Dairy | 4,300 ml | CALCULATED | $0.0032/ml | verified |
| Smoked Crème Fraîche | Cultured Dairy | 1,000 ml | STATED | $0.0032/ml | held |
| Burger Sauce | Cold Emulsions & Aïoli | 355 ml | CALCULATED | $0.0031/ml | held |
| Butternut Squash Purée | Purées & Soubise | 1,400 g | CONFIRM | $0.0032/g | verified |
| Fennel Soubise | Purées & Soubise | 1,500 g | CONFIRM | $0.0076/g | verified |
| Duchess Potatoes | Doughs, Batters & Starches | 5,000 g | CONFIRM | $0.0040/g | held |
| Herb Oil | Condiments & Preserves | 3,300 ml | CALCULATED | $0.0135/ml | draft |
| Honey Balsamic Vinaigrette | Vinaigrettes & Dressings | 480 ml | CALCULATED | $0.0077/ml | draft |
| Goat Cheese Croquette | Doughs, Batters & Starches | 10 ea | CALCULATED | $1.0396/ea | draft |
| Grains of Paradise Mignonette | Condiments & Preserves | 530 ml | CALCULATED | $0.0045/ml | draft |
| Cocktail Sauce | Condiments & Preserves | 950 ml | CALCULATED | $0.0050/ml | draft |
| Crab & Artichoke Dip | Condiments & Preserves | 3,800 g | CONFIRM | $0.0157/g | held |
| Lamb Meatballs | Charcuterie & Forcemeats | 320 ea | CALCULATED | $0.3526/ea | draft |
The yield basis column is the honesty layer: CONFIRM means a paper yield would be a guess, so the cost per unit inherits that caveat until the batch is measured once at first production.