Restaurant software that links the menu to the store room
Every restaurant knows its sales. Far fewer know their food cost, because that means connecting a plate of biryani to the rice, oil and gas it consumed — and doing it every day rather than once when the accountant asks.
| Category | Sales | Food cost | % |
|---|---|---|---|
| Main course | 3,84,200.00 | 1,26,786.00 | 33.0 |
| Starters | 1,62,400.00 | 46,284.00 | 28.5 |
| Beverages | 98,600.00 | 17,748.00 | 18.0 |
| Desserts | 54,800.00 | 21,372.00 | 39.0 |
What restaurants use it for
Table and takeaway billing
Dine-in, takeaway and delivery on one screen, each with its own GST treatment, and a bill that splits or merges without a fight.
Recipes that consume stock
A dish carries its ingredients, so selling it issues rice, oil and gas from the store — which is what makes food cost a daily number.
Food cost by category
Sales against consumption per category, so the dessert section being six points over target is visible this week.
Wastage recorded
Spoilage, staff meals and complimentary dishes booked separately, because they are different kinds of cost and lumping them hides all three.
Day close and cash
Cash, card, UPI and aggregator settlements counted against the system, with the difference recorded rather than absorbed.
Supplier payables
Daily vegetable and dairy purchases and monthly grocery bills, aged on their own terms.
How a restaurant sets it up
- Load the menu and the store. Dishes on one side, raw materials on the other.
- Write recipes for the top sellers. Start with twenty dishes, not two hundred — they will be most of the consumption.
- Bill normally. Selling a dish consumes its ingredients from the store without anybody entering a stock issue.
- Close the day, read the week. Tenders reconciled daily; food cost percentage read weekly.
Restaurant questions
Can tBiz calculate my food cost?
Yes, if your dishes carry recipes. Selling a dish consumes its ingredients from the store, so food cost as a percentage of sales is a daily figure per category rather than an annual surprise.
Do I have to write a recipe for every dish?
No. Start with the twenty highest-selling dishes — they usually account for most of the consumption, and the rest can be added as you go.
Does it handle delivery aggregator sales?
Yes, as a separate channel with its own settlement, so the commission and the difference between what was billed and what was received are both visible rather than netted off invisibly.
How are staff meals and complimentary dishes treated?
As their own categories of consumption, separate from spoilage and from sales. Keeping them apart is what lets you see whether a rising food cost is waste, generosity, or theft.
Related
Find your food cost this week
Load twenty recipes free and get a food cost percentage you can actually act on.