Menu costing with real recipe GP. Suppliers, purchase orders, and invoice AI scanning that matches receipts to POs. Par-level reorder alerts. Stocktake variance so you see theoretical vs actual on the same screen.
Recipes costed live from your own purchase prices. Food cost % and gross profit with labour, PB1 and service folded in. A menu-engineering matrix that tells you which dishes to feature, fix, or cut. Ingredient price-movement tracking and stocktake variance that compares theoretical vs actual usage to surface wastage.
Every dish is costed from your actual supplier prices. When a purchase order updates an ingredient cost, the recipe and GP update automatically.
Labour, local tax (PB1) and service are folded in, so you see gross profit per item, not just raw ingredient cost.
Stars, plowhorses, puzzles and dogs — classified by profitability and popularity, so you know what to protect, rework, promote, or remove.
Track ingredient cost changes over time and compare theoretical usage from sales against actual counts to catch wastage and over-pouring.
Staff never see costs, sales, or salaries. Access is enforced by role in the database — and the interface is bilingual by design, English for management and Bahasa for staff.
20-minute walkthrough. Your venue, your numbers, no deck.