Cost every dish from its recipe, let stock deduct as plates are sold, and see the gap between what you should have used and what you did.
Each dish linked to its recipe, costed from your latest purchase prices: cost per plate and margin per dish.
Every bill takes its ingredients out of stock, recipe by recipe, with low-stock alerts.
Spoilage, comps and staff meals logged as their own category, so you can see what they cost.
Photograph or forward a supplier bill and it is read, categorised and posted, with stock matched. Big spends wait for approval.
Count on a fixed day and the difference against what the recipes say you used is there to look at.
Purchases and stock post to real accounts, so food cost in the profit and loss is the real one.
Ingredients and quantities for each dish.
From a photo or a forwarded bill.
Theoretical against actual food cost, dish by dish.
Recipes are what make food cost per dish possible, so yes, but only once; re-cost when a major ingredient’s price moves. The EasyBills team can help bring them over from your old system.
Yes. Photograph or forward a supplier bill; it is read, categorised and posted, with stock matched, and large amounts wait for your approval.
Theoretical is what your recipes say you should have used for what you sold; actual is what stock and purchases say you used. The gap is over-portioning, wastage, comps or errors.
One plan with everything included: $20 per outlet a month, or $200 a year (two months free). No setup fee, no contract; cancel any time.