{
  "artifact": "Recipe Coster — kitchen operations tool",
  "maker": "Rony Thomas",
  "city": "La Grange, Kentucky",
  "domain": "casual-dining kitchen operations",
  "description": "A genuine recipe-costing calculator: cost per usable gram after yield loss, true cost per portion, sell price at a target food-cost %, and margin. The math used on a real dinner line.",
  "formula": {
    "costPerUsableGram": "buyPrice / (boughtGrams * yieldPct/100)",
    "costPerPortion": "costPerUsableGram * portionGrams",
    "plateIngredientCost": "sum(costPerPortion) over ingredients",
    "totalCostPerPortion": "plateIngredientCost + packagingPerPortion + laborPerPortion",
    "sellPrice": "totalCostPerPortion / (targetFoodCostPct/100)",
    "foodCostSharePct": "plateIngredientCost / totalCostPerPortion * 100"
  },
  "houseRules": {
    "yield": "Cost on cooked/usable yield, never bought weight. Shrink (bones, trim, peel, wilt) is real money in the plate.",
    "garnish": "Garnish and sauce sides are money; itemize them as their own line.",
    "benchmark": "Re-cost every plate quarterly; sort by true food-cost %; cut the loser nobody orders.",
    "priceToGuest": "A loss-leader is deliberate, not accidental. Know which plates are workhorses.",
    "seasonings": "Salt, spice, chef's taste = labor and seasonings; track them or they buy you a fryer."
  },
  "industryBenchmarkFoodCostPct": "28-34 for a casual dining house",
  "defaultWorkedResult": {
    "recipe": "Smoked collard pork plate",
    "portions": 4,
    "ingredientSubtotalPerPortion": 4.83,
    "packagingPerPortion": 0.35,
    "laborPerPortion": 1.10,
    "totalCostPerPortion": 6.28,
    "sellPriceAt30pctFoodCost": 20.93
  }
}