How to Update Ingredient Prices Weekly

Weekly updates keep recipe costs close to reality. A short routine beats large monthly cleanups every time.

Build a 20-minute weekly process

Pick one day, review invoices, and update only ingredients that changed meaningfully. Start with proteins and oils first.

Simple example

If fryer oil rises from $22 to $29 per case, and each case yields 220 portions, oil cost per plate increases from $0.10 to $0.13.

Prioritize high-impact items

Focus on ingredients with high spend or high menu penetration. Those updates move your overall food cost the fastest.

Common mistakes

• Updating everything at once and delaying decisions.
• Skipping invoice imports for "small" items.
• Not communicating major cost swings to managers.