RESTAURANT INVENTORY, RECIPES AND COSTS

Understand what each dish consumes and costs.

Connect ingredients, recipes, purchases, stock movements and waste in a system designed around the way your restaurant operates.

CORE CAPABILITIES

Turn ingredients and recipes into useful operational information.

Keep a consistent record from purchasing and receiving through preparation and waste.

Organize ingredients, units, presentations, suppliers and relevant storage data.

Define ingredients, quantities, yields and preparation components for each dish.

Document requests, purchase orders, receipts and supplier information.

Record entries, consumption, transfers, adjustments and current availability.

Capture waste and compare expected consumption with documented movements.

Estimate recipe costs from maintained ingredient information and agreed calculation rules.

CUSTOM DEVELOPMENT

We define workflows, users and data before development so the solution is clear and scalable.

We understand service and critical points.

We agree on modules, permissions and outcomes.

We develop and validate in stages.

We measure use and plan improvements.

FREQUENTLY ASKED QUESTIONS

Can recipes include sub-recipes or preparations?

Yes. Sauces, bases and other preparations can be modeled as components when required.

Can it support different units of measure?

Yes. Unit conversions and purchasing presentations are defined according to the operation.

Can inventory be separated by location?

Yes. Storage areas and branches can be represented with controlled movements between them.

Does it calculate accounting profit?

The system can provide operational food-cost information. Formal accounting results depend on the accounting data and rules included in scope.

Tell us what you need to manage and we will help turn it into a clear plan.