Stir Bake Decorate: Just now getting back to you! I sit on the Board of Directors of a local culinary school here in St. Louis, and the Dean of that school recommends ChefTec software for recipe costing, nutritional analysis, and inventory management. Certain versions of it also integrate with QuickBooks for financial reporting. Of course, there's some work in setting it up (i.e., you have to enter all of the unit cost data that's relevant to you), but this would be true of any off-the-shelf program like this. It's not cheap ($595 or so), but may be worth the investment: http://www.culinarysoftware.com/css-home.htm
Alternatively, if you're adept with Excel or any other worksheet program, you could easily set up your own cost tables and compute recipe/product pricing from that cost basis, after adding in labor allocations and your profit margin markup.
Hope this helps a bit!