Recipes & food cost
Every plate,
priced honestly.
Build recipes once and RestaurantMate keeps them priced from the invoices you actually paid. Plate costs move when vendor prices move, theoretical usage depletes inventory automatically, and margins stop being a guess.
One dish, costed from real invoices
89%
margin on this dish today. When a vendor reprices chicken, this number moves the same day.
Build the recipe
Ingredients, quantities, and yields, entered once with your own units. Sub-recipes like sauces are costed once and reused everywhere.
Prices attach themselves
Each ingredient links to real delivered prices and stays current as new invoices land.
Sales do the math
Every dish sold depletes inventory and updates theoretical usage overnight.
Recipe costing, live
Every ingredient is priced from delivered invoices, so a plate cost is always current, never last quarter's spreadsheet. When chicken thighs move from $42 to $46 a case, every plate that uses them updates the same day.
Theoretical food usage
Sales turn recipes into expected usage, so you can see what the kitchen should have consumed against what it did. Nightly POS sales are multiplied through recipe quantities, item by item.
Auto inventory depletion
Selling a dish depletes its ingredients. Sell 40 burgers and the system depletes 40 buns, ten pounds of beef, and the rest of the build, so counts stay honest between audits.
Margin visibility
See cost and margin per dish and per menu section. Sort a section by margin and the item quietly losing money is at the bottom.
Costs that follow the market
A recipe is only as honest as its ingredient prices. Because RestaurantMate reads every invoice the day it lands, a vendor repricing chicken this week moves every affected plate cost the same day, with the receipt as evidence.
- Ingredient prices from delivered invoices
- Plate costs update when vendors reprice
- Deterministic yield and unit conversions
- Manual price overrides win over everything
Theory against reality
Theoretical usage comes from your sales, actual usage from counts and purchases. The two are compared every night, so shrinkage, waste, and portioning drift stop being a feeling and become a number by morning.
- Expected vs. actual usage per item
- Updated nightly from POS sales
- Variance flagged in food-usage reports
- Tighter portioning without policing
Same day
plate costs update after a vendor reprices
2
numbers per dish: cost and margin, always current
0
spreadsheets to keep alive
Good to know
How precise are yields and conversions?
Conversions are deterministic and explicit: your yields, your units, auditable math. Nothing is estimated by a model.
Does this replace my inventory counts?
It reduces how often you need them. Auto depletion keeps day-to-day levels honest, and periodic audits true them up.
Can I cost a whole menu?
Yes. Costs roll up per dish, per section, and per menu, so engineering decisions come from live numbers.
Do prep items and sub-recipes work?
Yes. A sauce is costed once as its own recipe and used in every dish that includes it, and its cost moves when its ingredients do.
The full suite
It all runs on the same connections.
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