Recipes and plate cost
Write each dish's recipe once. See its plate cost and margin at today's ingredient prices, and which dishes earn their place on the menu.
Inventory and recipe costing
Know what every dish costs, earns, and needs ordering.
Recipes turn sales into stock used and plates into margins. Counts, waste and deliveries keep the numbers honest, and purchase orders come from what is running low.
From the recipe to the reorder.
One set of numbers, kept up to date by the till itself — not a spreadsheet updated on a Sunday night.
Stock that follows sales
Every dish sold takes its ingredients off stock, storage by storage. Low-stock alerts say what is running out before service does.
Counts and waste
Full and cycle counts, and waste with a reason. Compare what you used with what the recipes say you should have.
Purchasing
Suppliers and their price lists, purchase orders suggested from par levels, deliveries checked against the order, supplier invoices and credit notes.
A portal for suppliers
Suppliers sign in to see their own orders, confirm or amend them, and send delivery notes and invoices — no more chasing by phone.
Food cost and reports
Food cost and margin by dish and by period, sales by hour, and reports emailed on a schedule. Export to a spreadsheet whenever you like.
Questions
About stock and costs.
How does stock go down when we sell?
Each dish has a recipe of the ingredients it uses. When the dish is sold, those ingredients come off the stock of the storage area they are kept in.
Which plan includes inventory and recipe costing?
Professional and Enterprise. Enterprise adds nested sub-recipes, yield variance and three-way matching of orders, deliveries and invoices.
Can we bring in our ingredients and suppliers from a spreadsheet?
Yes. The importers take a spreadsheet of ingredients, suppliers, menu or staff, check every row first, and say exactly which rows need fixing.
Ready to see it with your own menu?
Tell us a little about your restaurant and we will be in touch.
Talk to us