Recipes that take stock off by themselves
Each dish has its own recipe: the ingredients, the quantities and the cost per portion. When it is sold, stock goes down in that outlet, and the report shows the margin on every item.

The real cost of a plate
The portion cost is worked out from the average purchase price of the ingredients. The sales report shows the selling price, the cost and the markup side by side.
Which items have no recipe
The item list tells you how many items still have no recipe, so stock does not drift out of sync.
Allergens and portion sizes
Portion size, nutritional values, allergens and additives are entered on the item and appear in the QR menu, in line with EU allergen labelling rules.
Questions about recipes and food cost
What happens if I sell an item without a recipe?
The sale goes through as normal, but stock does not go down. The item list shows you which items these are.
Related features
Restaurant, bar & spaMinimum stock and supplier ordersAlerts at minimum stock, suggested orders based on usage and on bookings with meals, purchase orders to suppliers and goods received straight into stock.See the feature
Restaurant, bar & spaInventory and stockStock per outlet, goods received notes from supplier XML invoices, transfers, internal use, stock counts, stock balance, a daily stock report and SAF-T export.See the feature
Restaurant, bar & spaRestaurant reportsSales per item with margin, takings by outlet and VAT rate, discounts, returns and voided bills, breakfast, open tables, tips, deliveries and day closings.See the feature
Restaurant, bar & spaRestaurant and bar POSTables by room, orders sent to kitchen and bar, waiter PIN codes, split payment, charge to room, tips, end-of-day closing and each waiter's own summary.See the feature
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