Philadelphia with salmon
8 pcs · 240 g
- Sushi rice90 g€0.28
- Fresh salmon40 g€1.12
- Cream cheese30 g€0.34
- Nori½ sheet€0.11
Menu management system for sushi bars
Your whole sushi bar menu, managed in one system
Develop new dishes, calculate cost, keep food cost under control, approve recipes and use up-to-date tech cards right in the kitchen.
From the first idea to a stable production process.
No credit card. Core features are free.
In menu
Process
The whole menu workflow - in one place
Modules covering the full cycle of running a sushi bar menu - from the recipe to the kitchen.
1. Idea
A new dish, proposed by the chef or the owner.
2. Development
Composition, weights, technique, photos.
3. Costing
Cost price, food cost, margin.
4. Approval
Signed off by the chef or the owner.
5. Launch
The tech card printed, or on a tablet in the kitchen.
Feature modules
Everything you need to run a menu
Modules covering the full cycle of running a sushi bar menu - from the recipe to the kitchen.
Development
Develop new dishes in one editor
The whole dish in one card: composition, weights, portions, method and photos. Copy an existing recipe, swap a few ingredients, and the new version is ready to cost.
- Composition, weight and portion count
- Preparation method
- Copying a recipe
- Photos and comments
Dish editor
California with shrimp
| Ingredient | Weight | Total |
|---|---|---|
| Cooked shrimp | 60 g | €1.68 |
| Avocado | 40 g | €0.36 |
| Sushi rice | 120 g | €0.48 |
| Nori | 0.5 sheet | €0.09 |
| Sesame | 5 g | €0.10 |
Calculation
Understand the economics of every dish
Cost price, food cost and margin are worked out from weights and purchase prices rather than guesswork. You see the recommended price before the dish reaches the menu, and an updated one the moment supplier prices move.
- Cost of ingredients and semi-finished items
- Cost price per dish and per portion
- Food cost, markup and margin
- Recommended selling price
Dish economics
Recalculated automatically
- Total cost price
- €2.71
- Recommended price (70% margin)
- €9.03
- Actual selling price
- €9.50
- Food cost
- 28.5%
- Margin
- €6.79
- Selling price
- €9.50
Change an ingredient's purchase price and every dish that uses it is recosted automatically.
Waste
Cost the clean product, not the invoice
For every ingredient you can record its purchase weight, price, waste percentage and actual yield - SushiFlow works out the real cost per gram for you.
1 kg of salmon → 82% usable yield → the real cost of 1 kg of clean product, worked out for you.
Real cost of the clean product
Salmon (skin-on fillet)
Purchased
1,000 g
€18.00
Usable yield
820 g
82%
Real cost of 1,000 g of clean product
€21.95
Waste is folded into every dish's cost price automatically.
Ingredients
Every ingredient and its purchase data in one place
A ready-made base of the ingredients a sushi bar actually uses - with categories, purchase prices and waste percentages. Add your own, search by name, and edit prices right in the list.
- A ready-made base of common ingredients
- Your own ingredients alongside them
- Change a price and every cost recalculates at once
- Quick search and inline editing
| Name | Category | Price | Waste |
|---|---|---|---|
| Salmon whole | €10.50 / kg | 23% | |
| Tuna fillet | €38.00 / kg | 12% | |
| Tiger shrimp | €16.00 / kg | 5% | |
| Avocado | €1.30 / pcs | 30% | |
| Brown sushi rice | €4.20 / kg | 0% | |
| Nori seaweed | €0.18 / pcs | 0% |
Approval
Turn dish development into a process the team can follow
A recipe travels from draft to menu in the open: the chef builds the composition, the technologist checks the yield, the owner looks at the margin. The discussion stays on the dish itself rather than in a messenger thread.
- Statuses from draft to on-menu
- Comments and discussion on the dish itself
- Quick back-and-forth across the team
- Only the approved version reaches the kitchen
Approval thread · Philadelphia with salmon
- A. Maskochef
Added salmon 60 g, avocado 30 g. Food cost 28%, selling price €7.50. Ready for review, I think.
- M. Kovaltechnologist
Yield 250 g, gross-to-net checks out. Portions are even. No notes from me.
- D. Romaniukowner
Margin works for the seasonal menu. Approved, but let us set the price at €7.90.
- A. Maskochef
Agreed. Fixing the price and uploading the final photo.
- D. Romaniukowner
Changed the status to In menu. The recipe has gone to the kitchen.
Only the current approved version of the tech card reaches the kitchen.
Kitchen
Current tech cards, right there in the kitchen
The kitchen sees exactly what the station needs: the photo, exact weights and the order things go in. No prices, no margins, no drafts - and no printout that went stale last week.
- A photo of the dish
- Exact ingredient weights, in order
- Nothing else on the screen
- Easy to find and read on a tablet
Philadelphia with salmon
260 g8 pcs
Composition
- Nori½ sheet
- Sushi rice130 g
- Cream cheese40 g
- Avocado30 g
On top
Salmon60 g
Philadelphia with eel
270 g8 pcs
Composition
- Nori½ sheet
- Sushi rice130 g
- Cream cheese40 g
- Tamago40 g
On top
Unagi eel60 g
Philadelphia with avocado
250 g8 pcs
Composition
- Nori½ sheet
- Sushi rice130 g
- Cream cheese40 g
- Salmon30 g
On top
Avocado50 g
Philadelphia with tuna
260 g8 pcs
Composition
- Nori½ sheet
- Sushi rice130 g
- Cream cheese40 g
- Avocado30 g
On top
Tuna60 g
Marketing
Design sets as products in their own right
A set is not just a list of rolls but a product of its own, with its own price and food cost. Build it from positions you already have and watch the weight, piece count and margin of the whole box as you go.
- Composition: rolls, pieces and weight
- Selling price and food cost
- A check on ingredients repeating across rolls
- A detailed prompt for visualisation
Sushi set builder
«Family evening» · preview
Philadelphia with salmon
8 pcs · 240 g · €2.14 cost · €7.50 price
California with shrimp
8 pcs · 230 g · €2.89 cost · €8.00 price
Vegetarian with avocado
8 pcs · 210 g · €1.42 cost · €5.50 price
Gunkan with tuna
4 pcs · 120 g · €2.05 cost · €6.00 price
Hot roll with salmon
8 pcs · 250 g · €2.46 cost · €8.50 price
- Pieces
- 24
- Weight
- 680 g
- Cost price
- €6.45
- Food cost
- 30.7%
- Selling price
- €21.00
- Margin
- €14.55
AI visualisation
Coming soonSee the set before the photo shoot
Assemble a set and see how it could look on camera before you book a photographer. The visualisation is built from your own tech cards, so the picture shows the rolls you actually approved.
- Built from your own tech cards
- References and composition options
- Material for presenting a new dish
Set visualisation
Coming soon- Reference 1
- Reference 2
- Reference 3
- Composition taken from approved tech cards and photos
- Choose the composition variant and the background
AI visualisation helps shape the concept of a future product and prepare for a real photo shoot.
Library
Coming soonKeep your own recipes and discover what other chefs are making
Recipes stop living in one person's head: keep your own, publish the good ones and take other chefs’ into your library. A copied dish is recosted against your purchase prices straight away.
- Publish and keep your favourite dishes
- Copy a recipe into your own library
- Cost recalculated automatically
- Discussion and ratings
Library of chefs’ recipes
Coming soonDragon with eel
Chef A. Masko
Cost: €3.20
Copy
Spicy tuna
Chef O. Danyliuk
Cost: €2.45
Copy
Crunch with shrimp
Chef M. Hnatiuk
Cost: €2.90
Copy
Vegan set
Chef I. Levchuk
Cost: €7.85
Copy
When a recipe is copied, SushiFlow recosts it against your own establishment’s purchase prices.
How it works
From a new idea to service in the kitchen
Five clear stages every dish goes through in SushiFlow.
Create the dish
Start from a recipe in the catalogue, or build one from scratch.
Add the ingredients
Record the weight, purchase price, waste and the actual yield of each one.
Check the economics
SushiFlow works out the cost price, food cost, margin and a recommended selling price.
Approve the recipe
The team tastes the dish, leaves comments and signs off the final version.
Put it on the menu
The approved tech card is on the kitchen tablet the moment it is signed off.
Who it’s for
One system for the whole team
Every role gets exactly the tool it needs day to day.
Owner
- Cost under control
- Profitability of every dish
- Sign-off
Marketer
- Designing sushi sets without waiting on the kitchen
- Pricing based on the real cost
- Preview visualisation and a marketing view
- Recalculating and refreshing promotions quickly
Head chef
- Recipe development
- Testing
- Setting standards
- Quality control
- Training the team
Cook
- Clear, current tech cards
- Photos and exact weights
- Step-by-step preparation
- Fewer mistakes on the line
Comparison
Instead of a dozen spreadsheets and documents
Without SushiFlow
- Excel sheets for costing
- Separate documents for tech cards
- Photos scattered across messengers
- Comments in different chats
- No telling which version is current
- Recosting by hand after every price change
- Paper instructions in the kitchen
With SushiFlow
- One ingredient base
- Costing done for you
- Statuses everyone understands
- Sign-off inside the system
- Current electronic tech cards
- One process from idea to production
Library
Your recipes, and ideas from other chefs
Keep everything you have developed in one place, and take inspiration from what the community is making.
A library of your own
Every recipe, version and photo you have made, in one workspace.
Copy and recost
Copy another author’s recipe and SushiFlow adapts the cost to your prices.
A community of professionals
Coming soonDiscussion, ratings and shared ideas. Arriving step by step.
Library of chefs’ recipes
Coming soonDragon with eel
Chef A. Masko
Cost: €3.20
Copy
Spicy tuna
Chef O. Danyliuk
Cost: €2.45
Copy
Crunch with shrimp
Chef M. Hnatiuk
Cost: €2.90
Copy
Vegan set
Chef I. Levchuk
Cost: €7.85
Copy
When a recipe is copied, SushiFlow recosts it against your own establishment’s purchase prices.
PricingComing soon
Pick the plan that fits your place
Start free and move up to the wider feature set when you need it.
To get started
Free
For getting to know the system, and for smaller projects.
- Up to 20 tech cards of your own
- The ingredient library
- Cost calculation
- Food cost calculation
- The sushi set builder
- Printing tech cards
Professional level
Pro
For professional chefs and working sushi bars.
- Unlimited tech cards of your own
- Access to a library of 100 chefs’ recipes
- AI visualisation of sushi sets
- Average regional purchase prices, filled in for you
- Extended costing
- Waste and actual yield accounting
- Extended export
Questions
Frequently asked questions
Briefly: what the system does today, and what it costs.
What is SushiFlow?
SushiFlow is a single system for developing dishes, costing them, approving recipes and putting tech cards to work in a sushi bar — on your own, or with your whole team in one shared workspace.
Do I have to pay to start?
No. The free plan lets you create your own tech cards, calculate cost and food cost, build sets and print cards. No card details required.
What works today, and what is still being built?
Recipe development, costing, waste accounting, the ingredient base, statuses, team workspaces, approval discussion and the kitchen display all work today. AI visualisation and the community library are still in progress — they are marked “Coming soon” on this page.
Can my whole team work in one place?
Yes. Alongside your personal recipes there is a shared team workspace: everything shared to it — ingredients, rolls and sets — is visible to every member, and any member can edit it. Your private content and the official catalogue stay separate. Start a team from the workspace switcher in the sidebar; other people join with a code you give them.
Where do ingredient prices come from?
You enter your own purchase prices, and a base of the ingredients a sushi bar actually uses is already there, so you do not start from an empty list. Change a price and every dish that uses that ingredient is recosted automatically.
How is cost calculated when part of the product is waste?
Each ingredient can carry a gross weight, a net weight and an actual yield. SushiFlow costs the clean product rather than the invoice: a kilo of salmon at 82% yield costs more than a kilo on the delivery note.
Can the kitchen see drafts or an old version?
No. The kitchen display shows only dishes with the “In menu” status. Drafts, finished-but-not-launched and archived recipes never reach it.
What does it look like in the kitchen?
The kitchen display opens from a link on a tablet — the photo, exact weights and the order things go in. No prices, no margins, no extra buttons.
What languages and currencies are supported?
The interface is in Ukrainian and English and can be switched at any time. The currency is chosen in settings and applies to every calculation.
Turn menu work into a process you can actually manage
Develop dishes that earn their place, approve recipes and hold the kitchen to one standard — all in SushiFlow.
Try SushiFlow free
From your first tech card to running the whole menu.