Cost control
Know your dish costs. Spot waste sooner.
Recipes carry their ingredient costs; sales draw down stock; purchasing and waste are recorded where they happen — so the margin of every dish is a number, not a guess.
- Recipe costs from ingredient prices, updated when prices change.
- Stock levels that follow sales and deliveries.
- Waste and purchasing captured in the kitchen, reported in the office.
Availability
Spain — Jack's Diner is the first pilot restaurant and the source of every demonstration on this site.
Part of the package Business Tools
See it work
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Works with
Next step
Jack's Diner is our first pilot restaurant and the source of every demonstration on this site.