Costs recipes to the penny, tracks ingredient prices and plans production so restaurants, bakeries, caterers and food producers can price menus from real numbers.
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Cost and margin view across all recipes, filterable by category and sortable by margin
Production plans combining selected recipes and quantities
Staff training guides from recipes
Categories: Food Costing
Build recipes from ingredients and quantities
Sub-recipes
Recipe categories and recipe images
Step-by-step preparation instructions with images
Scale recipes and groups of recipes
Import recipes
Print and PDF export
Categories: Food Costing
Raw materials and finished goods inventory
Counts by storage area
Par levels with low-stock warnings
Categories: Food Costing
Delivery method: Paid add-on
Allergen tagging that flows through recipes
Custom allergens
Nutrition facts calculated from a nutrition database or custom values
FDA-format nutrition label images
Categories: Food Costing
Cost recipes to the penny from actual prices, quantities and waste percentages
Sub-recipe costing
Cost and yield with sell price and gross margin
Categories: Food Costing
Per-ingredient and per-category recipe cost breakdown
Live recalculation of recipes when supplier prices change
Waste percentages and multiple supplier pricing
Target margins and profitability warnings
Categories: Food Costing
Quantities and values by storage area
Lot numbers and FIFO lot assignment
Inventory history over time
Categories: Inventory Control
Ingredients with categories, suppliers and measurement converters
Finished goods records with lot numbers
Categories: Inventory Control
Par level warnings
Inventory velocity and history to spot usage trends
Categories: Inventory Control
Storage areas for organizing counts by location
Categories: Inventory Control
Raw materials and finished goods inventory
Receiving, counts and manual adjustments
Inventory consumed by production plans
Categories: Inventory Control
Create purchase orders from production plans, shopping lists or par level warnings
Receive goods against purchase orders to update costs, inventory and P.O. status
Categories: Inventory Control
Received goods update ingredient costs
Total COGS per production plan
Inventory quantities and values
Categories: Inventory Control
Par level warnings
Inventory velocity and history
Categories: Inventory Management
Lot numbers recorded at receiving for raw materials
Lot codes for finished goods
Categories: Inventory Management
Raw materials and finished goods quantities and values
Lot tracking with FIFO assignment
Inventory history over time
Categories: Inventory Management
Counts by storage area
Par levels
Receiving and manual adjustments
Production plans that consume raw materials
Categories: Inventory Management
Storage areas such as walk-in, dry storage and freezer
Categories: Inventory Management
Par level warnings when stock drops below minimum
Shopping lists that account for current inventory
Purchase orders created from warnings or shopping lists
Categories: Inventory Management
Inventory counts by storage area
Inventory history over time
Timestamped lot movements for audit-ready trace reports
Categories: Inventory Management
Categories: Inventory Control · Inventory Management
Categories: Inventory Management
Categories: Inventory Management
Applies to: Core · Core + Planning · Core + Planning + Inventory
Billed annually
Unlimited
Billed annually
Unlimited
Billed annually
Unlimited
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