Recipes
Recipe builder with sub-recipes
Build a stock from bones once, use it across six dishes. Change the spec in one place; the affected margins update everywhere.
Stock · Cost control
Spot the dish
that costs you money.
Import your recipes on day one, see your first margin report by end of week. Supplier prices flag the moment your shoulder cut jumps 18%. Counts reconcile against POS sales without a spreadsheet in sight.
Works with your existing POS data. Import recipes from a spreadsheet on day one.
Recipe · Pappardelle al cinghialeMargin 64%
Boar +18% this weekBoar shoulder · 180g$5.40↑
Pappardelle · 120g$0.84
San Marzano · 90g$0.72
Pecorino · 20g$1.40
Trim & herbs$0.36
Sell
$24.00
Plate cost
$8.72
Margin
$15.28
Why the chef wants this on
Real margins. Real waste. Real reorder points.
Recipe-level margin
Every dish carries its true plate cost: ingredient by ingredient, gram by gram. When your supplier raises the boar by 18%, the dish margin updates the same minute.
Waste with a cause
Spoilage, breakage, comp, staff meal: categorized so you can see which line is actually losing you money. A 'waste' bucket on its own teaches nothing.
Reorder, not panic-order
Par levels are set per item per location. When stock crosses the line, the purchase order drafts itself. Approve it on your phone; the supplier gets it the same email.
What's inside
Stock control that respects how kitchens actually run.
Designed with chefs, not just GMs. Counts happen between services on a phone, not at a desktop the next morning.
Suppliers
Supplier price tracking
Invoice prices logged automatically when you receive a delivery. Week-over-week change shows up against every dish that uses the item.
Counts
Count-in, count-out
Start-of-week and end-of-week counts on a phone. The system reconciles against POS sales and shows the variance, not just the count.
Pars
Par levels per location
Set a min and a max per item. The system drafts the purchase order: you approve, supplier delivers. No more 9pm panic texts to the rep.
Waste
Waste with a reason
Six buckets: spoilage, breakage, comp, staff meal, prep loss, transfer. The breakdown shows which one is the actual leak.
Receiving
Scan-to-receive
Scan the supplier invoice barcode on arrival; lines reconcile against the PO. Any discrepancy flags before the driver leaves the kerb.
Transfers
Inter-location transfers
Move a case of olive oil from the kitchen at the high street to the wine bar across town. Both stock counts adjust; both P&Ls do too.
Reports
Variance and theoretical
Theoretical use (what POS says you sold × recipe) vs actual use (what counts say left the room). The gap is your loss number.
Menu engineering
Stars, dogs, puzzles, plowhorses
Four-quadrant menu engineering chart, updated weekly. Spot the high-margin dish nobody orders and the popular one quietly losing you money.
Week of Apr 8 · variance
4 dishes
Lamb shank−$84−3.2%
Pappardelle al cinghiale−$42−1.6%
Burrata caprese−$18−0.7%
Tiramisu+$6+0.2%
Net for the week
−$138
The 4pm reconciliation
See which dish
is leaking money
before family meal.
End-of-service variance lands on the chef's phone the moment counts close. The conversation about the lamb shank moves from 'I think we lost something' to 'we lost $84, here's the line'.
The spec, not the pitch
What stock control actually costs to switch on.
Setup fees
£0
No setup fee and no migration fee to bring your recipes onto stock.
Devices
Unlimited
Count on any phone in the kitchen, on one account.
Free trial
30 days
No card required to import your menu and take a first count.
Availability
99.5%
Uptime commitment on the platform holding your margin numbers.
Find the dish
that's costing you.
30 days free, no card required. Import your menu, take a count, see your real margin by the end of the week.