Module

See what every plate really costs

Recipes turn every item sold into ingredient consumption. Compare that with what actually left the store and you get the gap per outlet, per ingredient, valued at what you paid.

Paneer tikka · 1 platePaneer180 gCurd40 gSpice mix8 gOnion60 gFood cost31.4%of menu priceVariance +0.8%

What it replaces

The paper, calls and spreadsheets this takes off your team's plate.

TodayRecipe cards in a file
Recipes with costed ingredientsUpdated automatically as purchase prices change
TodayFood cost % once a month
Food cost dailyBy outlet, category and item
TodayGuessing where margin went
Variance per ingredientActual against theoretical, net of recorded wastage

How it works

Stock levelsPaneerReorderBasmati riceCooking oilTomatoReorderMilk

Recipes that cost themselves

Build recipes with sub-recipes, yields and portion sizes. Costs update from your latest purchase prices, so menu margins stay current.

  • Sub-recipes for gravies and bases
  • Yield and trim loss
  • Plate cost and margin per menu item
All outlets · this weekSales₹38.6 LFood cost30.9%Labour cost18.2%Channels

Theoretical against actual

Theoretical consumption comes from items sold × recipe. Actual consumption comes from opening stock, purchases, transfers and closing counts. The difference, after recorded wastage, is your unexplained variance.

  • Variance valued at purchase cost
  • Drill down from outlet to ingredient
  • Trends week on week
Paneer demand · next 7 daysActualForecastAUTO PO-1051Suggested orderPaneer22 kgApprove

Menu decisions with real margins

See which items make money after ingredient cost, and which popular items quietly lose it. Test a price change before you print a new menu.

  • Contribution per item
  • Price change what-if
  • Channel margins for dine-in and delivery

Getting started

The order we set it up in.

Build recipes

Import existing recipes or create them.

Link to menu

Map POS items to recipes.

Count stock

Opening and closing counts.

Review variance

Weekly, per outlet and ingredient.

What changes

What teams using Recipes and Food Cost should expect to see.

  • Food cost you can explain line by line
  • Menu prices set on current ingredient costs
  • Targets per outlet that managers can act on

Questions

What if our recipes aren't documented?

We start with your top-selling items, which usually cover most of consumption, and add the rest over time.

Can recipes differ by outlet?

Yes. An outlet can override portion sizes or ingredients while keeping the brand's base recipe.

Is there a calculator we can try?

Yes. Our free food cost calculator shows the basic calculation for a single item.

See DeepRestaurantAI with your own outlets

We'll connect a sample of your POS data and walk you through sales, purchasing, food cost and DeepObserve.ai camera AI for your format.