01
Build
Start with what you actually pay
Use the pack sizes and prices from your suppliers, not a separate set of estimates.
Menu costing & margin
Know what every dish costs. See what it should make. Catch supplier price changes early.
Start with the prices you actually pay. Garlic works out what each dish costs, what it should make and flags supplier price changes for you to check.
Add menu item
Gochujang chicken bao
Components
1 totalBAO BUNS 30 PACK
Ingredient26.0% of COGS £0.64 line cost
Amount
2each
Line cost
£0.64
Add component
Pricing
13.50
COGS
£2.46
Gross profit
£11.04
Margin
81.8%
Recipe costs connected to the prices you pay, shown with fictional sample data.
02
Cost
Know what each dish should make
Add recipes, ingredients and the selling price to see the food cost and expected margin.
03
Review
Catch price changes early
Check new prices found on delivery notes before they update your ingredient costs.
Start with what you buy
Build recipes from the products you actually buy.
Choose an ingredient, add the amount used and Garlic works out the batch cost, total weight and cost per kilo.
Start with products and prices already in Garlic
Add the amount used for each ingredient
See the batch cost, total weight and cost per kilo
Reuse costed recipes inside menu items
Recipe name
Gochujang chicken filling
Ingredients
Ingredient amounts drive batch weight and COGS.
Boneless chicken thigh
Ingredient61.0% of COGS · £1.11 line cost
Amount
160g
Line cost
£1.11
Gochujang glaze
Ingredient13.2% of COGS · £0.24 line cost
Amount
35g
Line cost
£0.24
Add ingredient
Select an ingredient
AddBatch costing
Batch cost
£1.82
Batch weight
250g
Cost per 100g
£0.73
CancelCreate recipe
Menu composition
Components, selling price and current margin.
Menu item name
Gochujang chicken bao
Components
2 totalGochujang chicken filling
120g · Recipe
£1.82
Bao buns
2 each · Ingredient
£0.64
Pricing
Sale price
£13.50
COGS
£2.46
Gross profit
£11.04
Margin
81.8%
CancelSave changes
From recipe to selling price
Know what the dish should make before service begins.
Add recipes and other ingredients to a menu item, enter the selling price and see the food cost and expected gross margin straight away.
That gives you the target. Stock counts and waste help explain why the final numbers may land somewhere else.
When supplier prices change
Catch price changes before they change your costing.
Garlic picks up new prices from delivery notes. Check the original, correct anything that's wrong and decide whether the price should update your ingredient costs.
See every price change found on a delivery note
Check the recorded price against the original document
Approve, correct or reject the change before it updates your costing
Review queue3Margin impact4
ProductDetectedPreviousNew costMovement
GOCHUJANG PASTE 1kg
GOCH-1KG · Ingredient · 22 Jul 2026
+8.3%
Source evidence
GOCHUJANG PASTE 1kg
delivery-note-220726.jpg
View sourceRejectApprove
A costed dish is a plan for margin, not a guarantee.
Costing tells you what should happen. Stock reveals what did.
Portions vary, ingredients get wasted and stock doesn't always end up where you expected. Garlic brings costs, counts and waste together, so you can work out what happened when the numbers don't add up.
Explore stock controlCosting made clearer