Recipe & Production
Know the real cost of every dish, catch wastage as it happens, and connect production straight to inventory.
Recipe management defines exactly what ingredients and quantities go into each dish — the bill of materials. Production management handles the step before that: converting raw ingredients into prepared components, like a sauce base or a dough batch, each with its own recipe and yield. Together, they connect a sale on the POS all the way back to raw stock, so food cost and wastage are calculated from what actually happened in the kitchen.
What You Get
Define a bill of materials for every dish, so a sale automatically deducts the right raw materials.
See the real cost of every dish based on current ingredient prices, not a number you last updated months ago.
Convert raw stock into prepared items — batters, sauces, semi-finished goods — with its own recipe and yield.
Record wastage against the recipe it came from, so food cost reports reflect what actually happened, not just what was billed.
FAQ
All 13 modules. One platform. Built for restaurants and retail businesses like yours. Get a free personalized demo today.