Food cost

Food cost from what you actually paid

Recipes for every dish and portion size, costed from real purchase prices — so menu decisions start from facts.

Recipes

A recipe for every plate

A half portion is not half the cost of a full one. Recipes are defined for each size of a dish.

When a recipe changes, the old version is kept. Past costs stay explainable.

Head office can maintain recipes for every outlet, with local overrides where a kitchen differs.

Cost

Ingredient costs come from goods receipts, not from a number typed once and forgotten.

Compare what recipes say you should have used with what stock counts show you did use.

See which dishes carry your margin and which ones need a price or portion review.

Recipes and food cost
Available

Recipes per dish and size, costed from what you actually paid.
Inventory and purchases
Available

Stock items, purchase orders, goods receipts, stock movements and variance.
Multi-outlet head office
Available

Group reports, a central menu and recipes with outlet overrides, and inter-outlet transfers.

Questions

Do I need inventory to calculate food cost?

Recipes use ingredient costs from your purchases, so food cost works best with inventory turned on.

Can different outlets have different recipes?

Yes. A central recipe can be overridden at an outlet when its kitchen works differently.

Tell us about your restaurant and we will set up a walkthrough with your dishes, your tables and your printers.