Recipes and food cost
Give a dish its recipe and every sale takes its ingredients from the kitchen's stock. You see what a plate costs and where actual usage runs ahead of sales.
Recipes and waste
Ingredients with the waste that comes with them, such as bone and trim.
Options that use stock
An extra shot or extra cheese takes its ingredient too.
Food cost per dish
Cost and margin at today's ingredient prices.
Usage report
Theoretical usage from sales against actual usage from counts.
Used most by
Part of stock in NanoPOS.
Goes well with
- Bar measures and pour controlSell tots, doubles and bottles from the same stock, and catch what goes missing with bar counts.
- Stock, transfers and countsStock in every store, bar and kitchen, moved between them by transfer and checked by blind counts.
- Kitchen and bar screensOrders reach the kitchen and bar on a screen or a printer, sorted by station, with the time each has waited.
Questions
Do I need a recipe for every dish?
No. Start with the dishes that matter most; the rest sell without taking stock.
Start selling with NanoPOS today.
Create your account in a few minutes, add your products, and connect your first till. Questions? We are on WhatsApp.