Inventory and COGS
Included in the Pro plan
Most restaurants know their revenue precisely and their food cost approximately. Recipe-level costing closes that gap: once each dish maps to ingredient quantities, every sale deducts real stock and reports a real margin.
Ingredients and recipes
Raw ingredients carry a unit and a cost. A menu item is built from those ingredients, so its cost is derived rather than estimated, and it updates when supplier prices move.
Prep recipes handle the intermediate step most kitchens actually work in — a batch of marinade or a tray of dough is produced once and drawn down by several dishes.
Counts and variance
Stock counts record what is physically there against what the system expects. The variance is where waste, over-portioning and shrinkage show up, and every count keeps an audit trail of who counted what.
The COGS report
The COGS report turns all of it into margin per item and per category. It is usually the first place a restaurant discovers that its most popular dish is not its most profitable one.
Low-stock alerts
Ingredients can carry a reorder threshold, so running out is a notification rather than a discovery in the middle of service.
Where to start without stalling
Costing an entire menu is a project restaurants abandon halfway through. Costing the ten highest-volume dishes captures the large majority of food cost and takes an afternoon.
The COGS report is meaningful from that point, and the rest of the menu can be filled in as ingredients are touched for other reasons.
Reading margin in currency, not percentage
Percentage margin flatters cheap items. A drink at 85% margin on PKR 300 contributes less than a main at 60% on PKR 1,400.
Sorting by contribution — margin multiplied by volume — usually produces a different list from the one an operator expects, and it is the list that describes what pays the rent.
Keeping costs current
Ingredient prices in Pakistan move enough that an annual costing exercise is fiction within a quarter. Costs live on the ingredient, so updating one supplier price flows through every recipe that uses it.
That keeps the maintenance burden on a short ingredient list rather than on the whole menu.
Frequently asked questions
Do I have to build recipes for every item to get value?
No. Start with your ten highest-volume dishes — they carry most of your food cost, and the report is meaningful long before the menu is fully costed.
Which plan includes inventory?
Inventory, stock counts and prep recipes are on the Pro plan. The COGS report reads from them.
Try it on your own menu
Fourteen days free, no card required. Setup takes about thirty minutes.