Recipes & food cost
Food cost to the fils
Recipes, sub-recipes and prep batches that keep food cost and margins exact.
- Recipes per item, size and add-on
- Sub-recipes and prep batches (sauces, dough)
- Automatic ingredient usage on every sale
- Recipe costing and margin report
- Wastage with reasons
- Ingredient usage versus actual stock
Enter the recipe once. Every sale then takes the exact ingredients out of stock, and the recipe costing report shows your real margin per dish with today's prices.
Sub-recipes cover the sauces, marinades and doughs you prepare in batches, so even those are counted correctly.
Works together with
Accounting & VAT
Double-entry books kept for you: P&L, balance sheet, VAT return, banks and expenses.
Learn moreUAE e-invoicing
PINT AE (Peppol) e-invoices and credit notes for your Accredited Service Provider.
Learn moreHR, attendance & payroll
Staff files, document expiry, attendance devices, leave, payroll, WPS and gratuity.
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