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Food cost software: actual vs theoretical

See where the money went. Then go work on the menu.

Every invoice prices your recipes and every sale moves the shelf, so from one count to the next RESTOCK names the gap item by item. Nobody rebuilds the food cost in a spreadsheet, and month-end stops being a scramble.

Book a demo See the gap

In English or in French, with a team that answers in both.

The RESTOCK dashboard: daily sales, revenue and food cost by category, product alerts, fridge readings, and objectives against projections

The number everybody watches. Two numbers, side by side.

A chef working the line in a professional kitchen
  • 01
    Actual cost vs. theoretical cost

    You get the two numbers side by side: what your food cost should have been, and what it actually was, against the sales that paid for them.

  • 02
    The gap named by category and by item

    Instead of knowing your food cost slipped, you know it was the ribeye, the well vodka and the frites. Whether it's over-portioning, waste, breakage or something worse, you stop guessing which one it is, and you stop suspecting everybody.

  • 03
    Reports that are ready at month-end

    Sales by day and by period, losses you reported, targets by category, and the daily breakdown of spend and profit. Printable, and readable without an accounting degree. Month-end stops being a scramble.

The gap, named item by item

Where the money went

Shows you the gap, item by item

Menu engineering in RESTOCK: each item's sales plotted against its theoretical food cost, above the detailed item table

Month-end

The report is already waiting.

RESTOCK reports on a laptop and a tablet: sales against cost, best-selling items, hourly sales and service periods
Actual against ideal, every period Reported losses and cost targets sit next to the numbers, ready to print or send to your accountant.
From suspicion to a line item The conversation moves from “someone's taking it” to “here's the item.”

Questions, answered.

How soon do I see something useful?

Purchases and price movements show up right away. The full picture (what you should have versus what you counted) arrives once RESTOCK has watched a full cycle of your kitchen, which is what makes it trustworthy when it does.

Why doesn't my cost match my last invoice?

RESTOCK values what you use in the order it came in: first in, first out. If you bought a case at $80 three weeks ago and the new one cost $92, your dishes carry the old case until it's used up. Your cost reflects what's actually on the shelf, not just the latest price.

What if the gap turns out to be big?

Then you found money. A big gap is a list of named items, not a verdict. Start with the three biggest lines, and the next period tells you whether it worked.

Isn't this just inventory software?

Inventory is one part of it. The same system carries your purchasing, your recipes and margins, your ordering, your scheduling and hours, and the reporting across all of it, which is the point, because those numbers only tell the truth when they're looking at each other.

The rest of the system

Every part of RESTOCK reads from the same numbers.

Integrations →Your POS and your distributors, connected Purchasing →Invoices, already entered Recipes →Every plate, priced Inventory →Counts that don't eat a day Ordering →Orders that build themselves CLOCK →Scheduling, punches, payroll ratio

Run the place. Not the paperwork.

Thirty minutes with one of our advisors.

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