Know what every dish actually costs you

Link menu items to their ingredients once, and every sale consumes real stock at real purchase prices — so margin is something you measure rather than estimate.

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From recipe to cost of goods

Build a recipe linking a menu item to its raw ingredients and quantities. When that item sells, those ingredients are consumed from stock automatically at the prices you actually paid, drawn tier by tier in the order you bought them. The cost of a dish stops being an educated guess and becomes a figure you can read.

Recipe builderMenu items linked to ingredients and quantities
Automatic consumptionSelling a dish draws down its ingredients
Real purchase pricesCosted tier by tier, in the order you bought
Per-item marginSee which dishes actually earn their place
Flexible stock modesNone, SKU, recipe or hybrid, per business

Production runs for what you make in batches

Bakeries and central kitchens don't cook to order. A production run consumes raw materials and adds finished goods to stock as a batch — a morning bake, a sauce base, a tray of something that will sell across two days. Costing follows the same path, so finished goods carry their true input cost rather than a nominal one.