Features
Know what is in stock and what every dish costs
Enter materials and recipes once; every sale deducts the ingredients and works out each item’s cost and margin.
Materials in real units
Kilograms, grams, litres, millilitres and pieces, with an average cost that updates with every purchase.
Recipes that deduct themselves
Each item deducts its ingredients when sold; add-ons deduct theirs too.
Batch production
Prepare sauces, dough and bakes in batches that add the finished product to stock at its cost.
Alerts before you run out
A reorder point per material, low-stock alerts, and items switched off automatically when sold out.
Counts, adjustments, waste
Record counts and waste with a reason and follow stock variance in the cost reports.
Frequently asked questions
How is the cost of a dish worked out?
From its recipe: each ingredient’s quantity times its current average cost, which updates with every purchase.
Does it handle ready-made items like soft drinks?
Yes. Turn on stock tracking, buy them by the carton or piece, and they are deducted with each sale and switched off when sold out.
Can I see waste?
Yes, waste is recorded with its reason, and stock variance and waste are in the cost reports.
Helpful guides
Food costing and menu pricing for restaurants
The price on your menu should start from the real cost of the dish. Here is how to work it out and keep it right.
5 min readCafé inventory: cutting coffee and milk waste
In a café, the difference between profit and loss hides in grams and millilitres. Here is a simple way to control it.
5 min read
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