Every dish has a cost, and a list of what it takes.
Technical cards with ingredients, yields, food cost and inherited allergens. The POS depletes from them. Margins read them. Prep multiplies them. Change a recipe, and the restaurant follows.
Included in · Main & Chef’s Table
Risotto
Per portion · €1.50Illustrative amounts in EUR
Change portions to see ingredient quantities and costs.
A card, not a notebook
Ingredients, grams, yield, plating notes. The same card the new commis reads is the one inventory uses when a steak is paid.
Risotto
Per portion · €1.50Illustrative amounts in EUR
Change portions to see ingredient quantities and costs.
Food cost that is not a rumour
Last purchase price in, dish price out. You see the margin before you put the dish on the menu, and again after a supplier raise.
Explore the connection: SuppliersAlba Produce
orders@example.com1.80 €15 / 09
2.00 €
Illustrative amounts in EUR
A 6 kg pack costing €12 works out at €2 per kilogram.
How it works during service
- 01
You write the dish once
What goes in, how much, what it must not contain. The commis and the accountant read the same page.
- 02
Service spends the card
A paid ticket subtracts the grams. Prep multiplies them for tomorrow. Nothing is guessed twice.
- 03
A raise shows up
The supplier moves tenderloin. The card’s food cost moves. Margins tell you if the plate still deserves its price.
Allergens travel with the dish
Mark the ingredient once. Every plate, set menu and digital carta inherits it. The kitchen ticket does not depend on someone remembering the sauce.
What you can manage
- Ingredients, yields and sub-recipes
- Food cost from live purchase prices
- Allergens inherited by every plate
- POS depletes stock from the card
- Prep and margins read the same card
- Change once, the 86 and the cost move