Payments and management
What each dish costs you, and what's left in the store room
Recipe costing tells you what you really make on each dish. Stock comes down on its own as you sell and warns you before you run out.
- Margin per dish
- Automatic stock
- Minimum-level alerts
No obligation · We call you within 24 h · Hardware included · 24/7 support
Your best-selling dish may be the one that makes you least
Once the costing is done, the surprises show up: dishes that fly out on a thin margin, and others hardly anyone orders that make you twice as much.
Stock comes down when you take payment
Every sale deducts its ingredients. Nothing to write down: by the end of the week the stocktake is already done and any discrepancies show up on their own.
Before you run out of stock
Minimum-level alerts per product so you order in time, and wastage control so you know what's being thrown away and why.
Goes hand in hand with
What usually gets switched on at the same time
The product
Everything it does, in a single system
QR menu, ordering from the table, POS, kitchen, your own delivery, bookings, loyalty, reports and your website. One single thing to learn.
What people ask us
Questions about stock and recipe costing
Do I have to enter the whole store room to get started?
No. You start with the ten or fifteen best-selling dishes and build up from there.
Got another question? Write to us or call us: we answer today.
Shall we go through it with your menu in front of you?
Half an hour, no obligation, with your venue on the table. You come away knowing what it would do for you and what it wouldn't: if it doesn't fit, we'll tell you.
We answer the same day · No commitment for the demo · 24/7 support