Photograph a delivery note and every dish using those ingredients recosts itself. See which dishes lose money once a platform has taken its third. And keep the records that explain a gross profit below benchmark, because you cannot reconstruct last year's waste log once a letter arrives.
Costing a dish manually takes around 28 minutes and prices move weekly. A dish costed at 30 per cent food cost in January can be running at 36 by March with nobody aware, because nobody has the hours to redo it.
Platforms take 25 to 35 per cent, so a £12 dish returns about £8.40. It does not appear in cost of sales, so gross profit looks fine while net quietly disappears. Most kitchens price delivery identically to dine-in.
Nobody checks every line on every invoice. The increase goes through, margin drops, and the cause is only found later if at all. Meanwhile every dish containing that ingredient is quietly earning less.
HMRC publishes expected profit figures for restaurants and compares filed returns against them automatically. A business can be entirely straight and still sit below the range. The difficulty is evidencing that afterwards.
Two halves. One keeps your margin where it should be. The other proves why it is where it is.
Four of them, and they are genuinely useful on their own. They work out where you stand once. The paid version is for keeping it that way, and for having the records when it matters.
Fourteen days free, no card. Comparable products start around £129 per site per month.
Photograph a delivery note on your phone or upload a PDF. The line items come back read and matched against your ingredients, with the old price and the new one side by side. Nothing is applied until you confirm it, because a wrong price would move every dish containing that ingredient. Once you confirm a match it is remembered, so the next invoice from that supplier is mostly a glance.
Forty nine pounds a month for one site, eighty nine for as many as you run. Fourteen days free with no card needed. Comparable products start around a hundred and thirty pounds per site per month.
Yes, and this is the part most recipe software does badly. Cost a base gravy, a stock or a dough once and use it inside other dishes. When an onion price moves, every dish containing the base recosts automatically rather than needing thirty separate edits.
Two reasons. Operationally it tells you where stock is going. The other reason is that HMRC compares filed restaurant returns against expected profit figures automatically, and a business can sit below the range for entirely legitimate causes such as delivery commission, discounting and waste. A dated record kept at the time carries far more weight than the same figures estimated a year later.
No. Nothing needs integrating, which is deliberate, because integration projects are where this kind of software usually stalls. Sales volumes are entered periodically and invoices are photographed. You can be costing dishes within an hour of signing up.
The operational half of this pays for itself on the first supplier increase you catch. The other half only matters once, and by then it is too late to start.
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