Skip to content

Recipe costing software

You write the recipe once. Standardization takes care of itself.

Ingredients, portions, preps and yields go in, and the recipe prices itself from what you actually paid. The margin on a new dish is there while you're still deciding to run it, not a month after you put it up.

Book a demo See a recipe

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

The recipe library in RESTOCK: each dish as a photo card with its category, cost, quantity and availability

An example recipe. Lobster and shrimp poke, costed line by line.

A recipe record in RESTOCK: the dish photo, ingredients, quantities, unit costs, yields and total cost
Every ingredient carries its quantity, unit cost and yield, and the dish adds up to its cost. The tabs lead to the method, stock, availability and labels.

Today, not last month. Know the margin on every plate.

A cook slicing scallions on a prep board
  • 01
    It prices itself from what you paid.

    Drag your ingredients in, set the portions, and the cost updates every time an invoice lands. Test a price change on screen (the dish, the margin, the whole menu) before you commit to it.

  • 02
    The demi-glace is costed too.

    Sub-recipes carry their own yields and transformation loss, so the sauce that goes into six dishes prices all six correctly. What the kitchen actually does (trim, reduce, portion) is what the numbers reflect.

  • 03
    Puts the answer in your staff's hands

    Every recipe carries its allergens and its method, printable and up to date. Anyone on the floor can answer confidently, and the answer is the same whoever is asked.

    What changes: nobody has to go find the chef to answer a table.

Every ingredient, at what you paid

Live costing

The margin on every plate, always current

RESTOCK recipes on a tablet, each with its photo and cost
Test a price change before you commit Try a new supplier price or portion on screen and watch every margin move before anything changes.
The kitchen plates it the same every time Every recipe prints with its method and allergens, so every cook works from the same sheet.
Preps and sub-recipes, priced once, used everywhere Yields and trim loss are built into the cost. Change the prep and every dish that uses it updates.

Questions, answered.

How long does it take to enter my menu?

We start with your top sellers together: the dishes that drive your cost get costed first, and the rest of the menu follows as you go. Your chef owns it; we work it with them.

Can the same dish live in two locations?

Yes. One recipe can be available at every location, costed with each location's own prices. The same plate can cost $8.72 downtown and $8.31 by the port, and both are right.

Do printed sheets stay up to date?

Print them when you need them and they carry the current method, portions and allergens. The binder stops drifting from the kitchen.

How much work is this for my team?

Less than you're spending now on spreadsheets, and you don't do it alone: we set it up with you, starting with the dishes and products that move your cost the most.

The rest of the system

Every part of RESTOCK reads from the same numbers.

Integrations →Your POS and your distributors, connected Food cost →Actual vs. theoretical cost Purchasing →Invoices, already entered 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.

Book a demo Subscribe now