Waste
Waste with a reason.
Log spoilage, breakage, spillage and the rest against the item. The breakdown shows which reason is the actual leak.
Restaurant stock managementSpot the dish
that costs you money.
Recipe costs that follow your supplier prices, counts you can take on a phone, and reports that show where margin leaks. Wired into the menu you already serve.
Works from your POS sales. We help you bring over your items, suppliers and recipes.
Why the chef wants this on
Real margins. Real waste. Real reorders.
Margin, dish by dish.
Every dish carries its plate cost, ingredient by ingredient. When a supplier price moves, the dishes that use it move with it.
Counts that show the gap.
Count on a phone between services. TablePort compares what you counted with what your sales and recipes say should have gone, and shows the difference.
Reorder, not panic-order.
Set pars per item. The order guide suggests quantities by supplier, and you review it before anything is sent.
What's inside
Stock control built around how kitchens run.
Counts happen between services on a phone, not at a desktop the next morning.
Menu engineering
Stars, plowhorses, puzzles and dogs.
See which dishes sell and earn, and which one quietly loses you money.
Recipes
Recipes with sub-recipes.
Build a stock once and use it across dishes. Change the spec in one place and the affected margins follow. Trim loss is part of the cost.
Suppliers
Supplier prices, tracked.
Prices come from the invoices you receive, so you can compare suppliers and see which price moved, and which dishes it touches.
Invoices
Photograph the invoice.
Lines are read from the photo as a draft. You check them before they update your stock and prices.
Locations
Compare across locations.
Running more than one site? See an item and its costs across your locations side by side.
Tuesday · after the delivery
Know the price moved before you reprice.
When an invoice lands, the new price is logged against the item. You see which dishes use it and what it does to their margin, so the conversation about the menu starts with the line, not a hunch.
The spec, not the pitch
What you can hold us to.
Setup
£0
Setup fee. No migration fee to bring your recipes onto stock.
Counts
On a phone
Count between services, wherever the stock is.
Trial
30 days
30 days free, then monthly. Cancel any time.
It depends on how many dishes and stock items you have. We help you bring over items, suppliers and recipes, and you can start with your biggest sellers and add the rest as you go.
Photograph the paper invoice and the lines come back as a draft to check. You can also key lines in by hand.
Give a special a recipe and it is costed like any other dish, so you can see its margin while it runs.
Yes. The recipe builder shows the plate cost as you add ingredients, so you can compare it with the price you plan to charge.
Recipe lines can carry a trim loss, so a line draws more raw weight than the usable amount and the cost reflects what you actually buy.
Waste you log with a reason is accounted for separately, so what is left is the gap still to explain.
Guides
Read before you decide
Find the dish
that is costing you.
30 days free, cancel any time. Bring over your menu, take a count and see where your margin goes.