Know the true cost before you price
Nama’a Cost turns ingredients, yield, packaging, waste, commissions and discounts into a clear recipe-costing view for better restaurant decisions.
The service
The model separates the true cost of each item from its selling price across channels. That clarity helps operators test pricing scenarios, understand delivery commissions and protect margin without relying on guesswork.
Management gets a practical cost reference for menu engineering, price reviews and margin decisions, with reports that can be revisited as costs or channels change.
Is this service for you?
For restaurant owners and managers reviewing item costs, pricing and margins across dine-in and delivery channels.
Answers to your questionsScope, deliverables, timing and pricing are agreed before work begins, based on your needs and the available data.
Nama’a Cost
Recipe cost focuses on ingredients, quantities and yield. Assessing an item's margin also requires reviewing packaging, waste, channel commissions, discounts and relevant costs. Revenue minus ingredients alone is not the restaurant's net profit.
Selling prices, packaging, commissions, promotions and channel fees may differ. Each channel should be reviewed separately, including who funds a discount and whether it has already been deducted, to avoid counting a cost twice.
When ingredient prices, portions, recipes, waste, packaging or platform terms change. Costing is a reference based on dated inputs, not a permanent number that applies to every period.
Contact us