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Stock

Recipe costing and stock

You know what's left in your pantry and how much you make on each dish.

Ask for a demo with your own case See how it works

You register your ingredients and suppliers, and every delivery note that arrives adds its goods to the stock with its supplier, price and purchase VAT. You know what is left in the pantry and how much you make on each dish.

  • Selling online with an online shop

    Your website sells by itself: the customer chooses, pays and you only prepare the order.

  • Controlling stock and purchases from suppliers

    Every product carries its minimum and, when it drops below it, the alert goes out before it runs out.

  • app to take payments from customers

    The receptionist, an assistant with artificial intelligence, shows them the product and takes payment in the chat.

  • Stock control for products

    You see how much is left of each item, with its quantity and its unit, without going to count it.

What you get with recipe costing

  • No more running out of a dish in the middle of service.

  • You know how much each dish leaves you, not how much you think.

  • The table's allergy always reaches the kitchen.

Problems solved by recipe costing

Controlling costs, recipe costing and knowing how much I earn

Before

A set-menu restaurant thinks its rice dish leaves a good margin, but has never worked it out. It puts a price up without knowing whether it gains or loses by it.

After

It sees what each dish costs, with its waste, and how much it really leaves.

How it removes it

  1. Every dish carries its recipe: the quantity of each ingredient and what's lost in preparing it.

  2. With the price on each delivery note, you see what each dish costs and how much it leaves.

You know how much each dish leaves you, not how much you think.

Controlling stock and purchases from suppliers

Before

The manager orders the produce by phone every Monday, from memory. Nobody knows what price the fish came in at last week.

After

Every delivery note adds to the stock with its price, and the order goes out from the same place.

How it removes it

  1. Every delivery note that arrives adds its goods to the stock, with its supplier, its price and its purchase VAT.

  2. You place the order with the supplier from the same screen, seeing what's left.

You order from the supplier with data, not by eye.

restaurant menu allergens

Before

The allergens are on a sheet stapled to the menu, unchanged since the latest dishes. A coeliac customer asks, and the waiter goes to the kitchen to find out.

After

Every dish carries its allergens marked, and the menu, the waiter and the kitchen see them.

How it removes it

  1. You mark the allergens of each dish; the QR menu shows them in the customer's language.

  2. When the table is opened it asks about allergies and the order takes them to the kitchen.

The table's allergy always reaches the kitchen.

inventory management software for restaurants

Before

Every month the owner counts the pantry by hand and it never matches what should be left. They don't know where the money goes.

After

They count with the tablet and see the difference from what should be left.

How it removes it

  1. You do the stock count with the tablet and see the difference from the theoretical stock.

  2. You record waste and staff meals with their reason.

What was bought, what was sold and what was lost finally balance.

I buy by eye and don't know what I have left in the pantry

Before

Friday, in the middle of dinner. The salmon runs out, they cross the dish off the board and the waiters had already sold three.

After

When the salmon is about to run out, the kitchen and the dining room know before service.

How it removes it

  1. When a dish is sold, the ingredients of its recipe are deducted by themselves.

  2. If something is about to run out, it alerts the kitchen and the dining room; if nobody responds, the dish is blocked by itself.

No more running out of a dish in the middle of service.

How recipe costing works, step by step

  1. You register your ingredients and your suppliers, with each ingredient's unit and its minimum.

  2. Every delivery note that arrives adds its goods to the stock, with its supplier, its price and its purchase VAT.

  3. Every dish has its recipe: the quantity of each ingredient and what's lost in preparing it.

  4. When a dish is sold, the ingredients of its recipe are deducted by themselves.

  5. If something is about to run out, it alerts the kitchen and the dining room; if nobody responds, the dish is blocked by itself.

  6. You do the stock count with the tablet and record waste and staff meals, with their reason.

  7. You see what each dish costs and how much it leaves, and place the order with the supplier from the same place.

  8. The allergens of each dish appear on the menu, in the alert when the table is opened and on the order.

What you need to get started with recipe costing

  • Registering your ingredients and your suppliers.

  • The recipe of each dish, with its quantities.

  • Entering each delivery note when you receive the goods.

  • The allergens of each dish, according to your recipes and your suppliers.

Your website and your visibility

With Professional website, your website's menu carries each dish's allergens and changes by itself when you change a dish or a price. With Your Google Business Profile, the menu on your profile, with ingredients and prices, is updated when you change a dish or a price.

Frequently asked questions about recipe costing

Do I have to write out all the recipes?

Only those of the dishes whose cost you want to know or whose ingredients you want to deduct. What you sell as it comes, like a soft drink, is deducted directly.

What about what gets dropped or eaten by the staff?

It's recorded as an item out without a sale, with its reason, so that what was bought, sold, given on the house and lost balance.

Does it work if I have several venues?

Yes. You run the menu from one place and see the reports for all your venues together.

Who decides which allergens a dish carries?

You, when you mark them on each dish's record. BAI shows them and warns with what you mark.

Other solutions that work with recipe costing

Ask for a demo with your own case

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