Restaurant Solutions › Recipe Costing & Food Inventory System
Recipe Costing & Food Inventory System for Restaurants
Know the true cost of every dish, track stock in real time, and stop margin leaks caused by waste, portion drift, and supplier price changes — built for restaurants, cafés, takeaways, catering companies, and multi-location groups worldwide.
Who This Is Built For
Independent restaurants, quick-service and takeaway outlets, cafés, ghost kitchens, catering companies, and multi-location restaurant groups across the UK, USA, EU, Australia, and the Middle East use recipe costing and inventory systems to protect margins as menu prices and ingredient costs shift.
Operational Problems This Solves
- Menu prices set without knowing actual recipe cost or current yield
- Stock counts done on paper, out of sync with what’s actually in the walk-in
- Waste and spoilage going unrecorded until profit is already lost
- Supplier invoices creeping up without anyone noticing the margin impact
- No visibility across sites for multi-location groups
Core Features
Ingredient Inventory
Central item list with units, pack sizes, and locations, keeping stock data consistent across your kitchen and stores.
Recipe Costing
Break every dish into ingredient-level cost, so menu pricing reflects real numbers, not estimates.
Yield & Portion Tracking
Account for trim loss, cooking shrinkage, and portion size so plate cost matches kitchen reality.
Purchase Cost Updates
Recipe costs recalculate automatically when supplier prices change, flagging margin impact early.
Supplier Purchasing
Purchase orders, supplier price lists, and delivery reconciliation in one workflow.
Stock Counts
Structured cycle counts with variance reporting between expected and actual stock levels.
Waste & Spoilage Logging
Record waste at the point it happens, with reasons, to identify recurring loss sources.
Allergen Management
Allergen tagging at ingredient and recipe level, supporting menu labelling and staff reference.
Batch & Expiry Tracking
Trace batches and expiry dates for perishables and prepped items, reducing spoilage risk.
Multi-Location Reporting
Compare cost, waste, and stock performance across sites from a single consolidated view.
How It Works
- Map your ingredients, units, and recipes into the system
- Set current supplier costs and calculate baseline recipe pricing
- Connect purchasing and delivery data to keep costs current
- Run scheduled stock counts and log waste as it occurs
- Review variance, cost, and margin reports regularly
- Adjust menu pricing and portions based on real data
Integrations
The system can connect with restaurant POS platforms, kitchen display systems (KDS), online ordering platforms, accounting software, supplier ordering platforms, barcode scanning, and BI reporting tools, where the platform in question offers a supported API or export. Availability of a given integration depends on the third-party system’s API access and is confirmed during discovery.
Security, Privacy & Data Handling
Access is role-based, data is handled under agreed processing terms, and where the business operates in scope of GDPR or comparable regional data protection law, we configure retention, access, and export settings accordingly during setup. Specific compliance measures are confirmed per project.
Implementation Process
- Discovery call to review your menu, sites, and current stock process
- Data mapping of ingredients, recipes, and suppliers
- System configuration and integration scoping
- Recipe and cost setup with your kitchen team
- Staff training on counts, waste logging, and reporting
- Pilot run at one location before wider rollout
- Go-live with ongoing support
Delivery is remote and available worldwide, with onboarding sessions scheduled around your operating hours.
Indicative Packages (GBP)
Ongoing monthly support ranges from £125 to £1,100+, depending on locations, integrations, and support hours.
Why CYBEX IT Solutions
- We scope integrations honestly, based on confirmed API access, not assumptions
- Configuration is built around your actual recipes and supplier data, not a generic template
- Remote delivery model supports single-site and multi-location groups worldwide
- Ongoing support plans are matched to your operational complexity
Frequently Asked Questions
How is recipe cost calculated?
By breaking each recipe into ingredient quantities and applying current purchase costs, including yield and portion adjustments.
Can it handle multiple locations?
Yes, with consolidated reporting across sites and location-level stock and cost visibility.
Does it work with my existing POS?
In many cases, subject to the POS platform offering a supported API, confirmed during discovery.
Can it track allergens per dish?
Yes, allergens are tagged at ingredient level and roll up automatically into each recipe.
Is barcode scanning supported?
Where compatible barcode hardware and supplier data are available, scanning can be integrated.
How are supplier price changes handled?
Updated costs feed into recipe pricing automatically, flagging affected dishes for review.
Can it track batch and expiry dates?
Yes, for perishable and prepped items, reducing spoilage and improving stock rotation.
Does it connect to accounting software?
Integration is possible where the accounting platform supports a compatible API or export.
Is this suitable for catering companies?
Yes, recipe costing and batch tracking are commonly used by catering and event kitchens.
How long does implementation take?
Timelines vary by menu size and site count and are confirmed after discovery.
Is support available after go-live?
Yes, ongoing monthly support plans cover configuration changes and troubleshooting.
Can staff use it without technical training?
Staff-facing tasks like counts and waste logging are designed to be straightforward with brief training.
Is delivery available outside the UK?
Yes, delivery and support are provided remotely to businesses worldwide.
Ready to Cost Your Menu Properly?
Talk to CYBEX IT Solutions about a recipe costing and inventory system built around your kitchen.