Recipes and food cost in Restaurant Manager

Knowing what each plate really costs — and what is left in the kitchen — is what keeps a restaurant profitable. Bigz Restaurant Manager now does both for you.

A recipe for every dish

List the ingredients of each prepared dish with units, wastage and yield. A submarine might use a bread roll, chicken, cheese, lettuce and sauce. Drinks you buy and sell as they are stay simple.

Stock that follows your sales

Sell a dish and each ingredient goes down on its own; a return puts it back. Extras like “Extra cheese” count too, and sauces or doughs made in a batch use their ingredients once, with cancel for mistakes.

Food cost and margin

See the food cost, food cost % and margin of every dish, plus reports on ingredients used against bought, ingredients running low, and how many portions you can still make. Dishes can be marked sold out automatically when an ingredient runs out.

Tables that tell the time

With usual cooking and eating times set, the floor shows “Free in ~12 min” or “Overdue”. Counter guests can wait for the next free table that fits them, and staff are asked to seat them as soon as it frees.