Every plate sold deducts its ingredients
Set up a recipe once and the POS knows how much chicken, oil, rice and spice each dish uses, so your stock, food cost and profit per dish stay accurate.
RECIPE CARD
Chicken Karahi (full)| Ingredient | Qty | Cost (Rs) |
|---|---|---|
| Chicken | 1 kg | 720 |
| Tomato | 400 g | 64 |
| Cooking oil | 150 ml | 75 |
| Ginger & garlic | 60 g | 30 |
| Green chilli & spices | 40 g | 45 |
| Yogurt | 100 g | 26 |
| TOTAL | 960 |
Sample recipe card with ingredient cost
Stock that follows the kitchen
Each menu item can be linked to a recipe: the raw ingredients and quantities that go into one plate. When the dish is sold, those quantities are deducted from stock automatically, so you can see what should be left without counting every gram daily.
Because each ingredient has a purchase cost, the system calculates the food cost of every dish. Compare expected usage with your physical count to find wastage, over-portioning or missing stock early.
Key points
- Recipes linked to menu items
- Ingredients deducted with each sale
- Food cost and margin per dish
- Purchases and wastage recorded
- Expected vs actual stock comparison
From purchase to plate
Step by step, the way it happens in your restaurant.
Chicken, vegetables and dry goods are received into stock.
Each ingredient has a balance and a cost.
Dishes are linked to their ingredients.
The sale deducts the recipe quantities.
Physical count is compared with expected stock.
Cost, margin and variance reports update.
Expected vs actual, ingredient by ingredient
After a count, the variance report shows where stock went missing or was over-used.
| Ingredient | Expected | Actual | Variance | Status |
|---|---|---|---|---|
| Chicken | 92 kg | 95.5 kg | 3.5 kg | Check |
| Mutton | 21 kg | 21.3 kg | 0.3 kg | OK |
| Cooking oil | 38 L | 42 L | 4 L | High |
| Rice (basmati) | 55 kg | 55.8 kg | 0.8 kg | OK |
| Tomato | 40 kg | 41 kg | 1 kg | OK |
Check frying and portioning
Ingredient variance report with sample data
Kitchen stock tools
Included in Restaurant POS, with no extra modules to buy.
Recipes
Ingredients and quantities for each dish and portion size.
Units
Buy in kg or cartons, use in grams or pieces.
Food cost
Cost per plate from the latest purchase prices.
Wastage entry
Record spoiled or dropped food with a reason.
Low-stock alerts
Know before chicken or oil runs out.
Variance
Expected vs counted stock for each ingredient.
The numbers behind it
Examples of the reports this feature feeds. Figures are sample data.
Food cost by category
Food cost as % of sale price (sample data)
Chicken stock through the week
Kg in store, purchases on Mon and Thu (sample data)
Notes from our setup team
Practical advice from setting up restaurants like yours.
Set recipes for the best-selling items first; they drive most of your food cost.
Measure real portions in your kitchen rather than guessing quantities.
A weekly count of chicken, mutton and oil catches variance early.
Food cost is only as accurate as the latest ingredient prices.
Recipe inventory: common questions
Do I have to set recipes for every item?
No. You can start with your main dishes and add others over time; items without recipes simply do not deduct ingredients.
Can one dish have different portion sizes?
Yes. Half and full portions can each have their own recipe quantities.
How is food cost calculated?
From the recipe quantities and the purchase cost of each ingredient. We confirm the costing method with you during setup.
Can I record wastage?
Yes. Wastage is entered with a reason and reduces stock without a sale.
See recipe inventory working in your restaurant
Book a free demo and we'll show it with a menu like yours.