Save time & hassle; ensure consistent production & accurate costing of recipes & sub-recipes
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How it works
Take the recipe from the café, restaurant, bar or any outlet and input it using manual entry, an AI-assisted scan, or your POS/menu import.
The integrated system costs every ingredient and sub-recipe, standardises yields and batch sizes, and flags cost changes as purchase rates move.
Variance and spoilage reports show expected stock-in-hand against what's physically on the shelf, ingredient by ingredient.
