What each dish actually costs you
A kitchen sells dishes and consumes ingredients, and the connection between the two is where restaurant margins are made or lost. Without it, the menu price is a guess and the monthly raw material bill is a surprise.
Works with the kitchen display and POS.Food cost is not knowable at the end of the month
The usual method is to compare what was bought against what was sold once a month and call the difference the food cost. It is a real number, but it arrives too late to act on and it does not say which dish is responsible.
A recipe against each dish changes that. Selling the dish consumes its ingredients, so stock reflects the kitchen continuously, and the cost and margin of every item on the menu is a figure you can read rather than estimate.
Recipe, consumption, cost, variance
A recipe per dish
What goes into it and how much, including preparations that are themselves made from other ingredients. Portion sizes and variants are handled as their own recipes.
Raw material out of stock automatically
Selling a dish consumes its ingredients, so the kitchen store reflects what has actually been cooked without anyone entering consumption by hand.
Cost and margin per menu item
Because ingredient costs come from your own purchases, the cost of each dish moves with your actual buying. Repricing the menu becomes a decision based on figures.
Variance you can act on
What should have been consumed against what actually was. A persistent gap on one ingredient is the thing worth investigating, and this is what makes it visible.
This is where most of our work starts
What is described above is how Stock2Track does it out of the box, and for most shops that is the end of the conversation. When it is not — when your business does this one step differently and the difference matters — that part gets built. Over two hundred customers run a version of Stock2Track altered in some way for how they work.
How custom development worksQuestions owners ask
Is this practical for a small kitchen?
It is worth doing for the dishes that matter — the twenty or thirty that make up most of your sales. Recipes for everything on a long menu can come later, or never.
What about wastage?
Recorded separately, so it shows up as wastage rather than disappearing into the variance figure where it cannot be acted on.
Does it handle preparations made in bulk?
Yes. A gravy or a batter is produced as its own item from its own recipe, and dishes consume it the way they consume anything else.