Recipe cards
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
carta · live
Mains
45-day Rib-Eye
Contains nuts
$68
Food cost 31%
On a busy night
How Kitchen actually uses it.
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.
01
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.
02
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.
03
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's inside
Everything you get with Recipe cards.
- 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
“We found out the “cheap” pasta was the one losing money. The card had been telling us. We just never had cards.”
Same role, next screen