Costed against live supplier prices. Always.
Recipes priced from your actual invoices + supplier feeds. Allergen + nutrition matrices auto-published per menu version. Scale to the cover count for events. EHO-ready audit trail of every menu you’ve ever served.
Spreadsheets that are out of date the day you save them.
Food cost from January
Suppliers change. The recipe spreadsheet doesn’t. Menu margin is fiction by April.
Allergen sheet on the wall
Last updated when the menu launched. EHO turns up; you find out what’s missing.
Recipes locked in the head chef’s head
No version control; no handover doc; substitute chef cooks it differently. Margin variance.
Three loops keep recipes accurate.
Ingredients linked to suppliers
Each ingredient maps to one or more supplier SKUs. Price updates flow in via IntelliFlow + Marketplace.
Cost recalculated automatically
Supplier puts beef up 8%; every dish using it re-costs in real time. Margin amber on the dashboard.
Menu versioned + published
Each menu version freezes allergens + costs at service time. Auditable for EHO. New version goes live with one click.
Six things chefs notice in week one.
Live food cost
GP per dish, target vs actual, amber/red alerts when margin slips.
Allergen + nutrition matrix
All 14 EU allergens auto-tagged from ingredients; PDF + web matrix per menu version.
Batch scaling
200 covers? System scales every recipe; prints batch sheet; tracks production by batch ID.
Recipe versioning
Every change tracked; who changed what, when. Audit trail for EHO + finance.
Menu engineering
BCG matrix (stars / dogs / puzzles / plowhorses). Drop the dogs, push the stars.
AI recipe assistant
Photo of a cocktail menu → recipes. Substitution suggestions when an ingredient’s out.
The recipe engine sits at the centre.
Marketplace + IntelliFlow
Supplier prices flow in; cost recalculation is automatic.
Stock Count
Sold-through depletion + theoretical stock = variance.
POS
Sell what’s on the menu; cost at the cost it actually costs. Allergens shown at order entry.
Events
Quoting against live recipe cost; margin protected per function.
Read-only on Start. Full on All Features & Custom Rollout.
Common questions.
How do you handle sub-recipes (sauces, stocks)?
What if the supplier changes pack size?
Allergens — what about “may contain” cross-contact?
Can we import existing recipes (CSV / Excel)?
Menu engineering — do you do BCG analysis?
Recipes that match reality.
Free workspace, 14 days. Import a menu; see live food cost in minutes.