Cost nobody works out in Excel
Recipe cards and formulas take their products from the stock's reference lists and their prices from real waybills. So the cost of a dish or a batch is always current, and a sale or a run writes off exactly what went into it.
Production and recipe cards
What it does
Recipe cards
Dishes and semi-finished products with recipe cards: a sale writes off the products by the recipe card at the moment of sale.
HoReCa
Kitchen screen
The cook sees the order at once and marks it cooking, ready and served, and the floor sees the dish is ready.
HoReCa
Food cost and margin
A supplier's new price re-costs the menu, and the report shows each location's food cost and margin.
HoReCa
Catering
Catering events in the same system as the venue.
HoReCa
Formulas and products
Components and finished products with types, statuses, brands and grids; formulas with the real cost of every batch.
Manufacturing
Plans and orders
Production planning, production orders and the quantity available from stock.
Manufacturing
Shop floor
An interface of its own for the shop floor, write-offs, and labels from your own templates.
Manufacturing
Equipment
Maintenance, history and a maintenance calendar for your equipment.
Manufacturing
Connects to
Where the data goes next
No module stands alone: what happens in it, the others see at once.
Common questions
How many recipe cards can we have?
No limit: the number of items and recipe cards does not change the price.
Does the kitchen see delivery orders?
Yes. Orders from Bolt Food and Uklon Delivery land on the same delivery board as your own couriers' and reach the kitchen the same way.