Recipe records
Ingredients and portion are clear.
Restaurant feature
Recipes and costing: see the real cost of every dish
The recipe and costing module records each dish’s ingredients and portion. When an ingredient price changes, cost and margin update automatically.
- German, French, Italian, English
- CHF, VAT and allergen information
- Data protection under the nFADP
Price by calculation
A dish price should rest on cost, not guesswork. When an ingredient price moves you see which dish margin drops.
Recipes can be kept in four languages so the kitchen reads its own.
Stock and allergens
The recipe also feeds stock deduction and allergen information, so one data set does three jobs.
Your benefits
Auto costing
Updates when prices change.
Margin view
Which dish earns.
Allergen data
From recipe to menu.
How we work
- 1
Clarify the need
By e-mail we discuss your menu, floor plan, stations and existing hardware, and set the scope in writing.
- 2
Build and connect
We build the solution around your service and connect it to till, printers, e-mail and payment.
- 3
Test and launch
We test every flow with real service, train your team and go live only when it is right.
Swiss specifics
All amounts in CHF; allergen information flows from recipe to menu.
Frequently asked questions
Does it change menu prices automatically?
No, it suggests; you decide.
Can prepared bases be defined?
Yes, preparations such as sauces become their own recipes.
Can it import from Excel?
Your existing list is reviewed and an import is planned.
Related topics
Restaurant inventory management
Kitchen stock tracking: automatic deduction, low-stock alerts, stocktake, waste log, supplier orders. For Swiss restaurants.
Learn moreSales reports for restaurants
Daily revenue, sales by hour and item, waiter performance, end-of-day report. Reporting for Swiss restaurants.
Learn moreVAT and allergen labelling
Separate VAT for dining in and takeaway, allergen information on the menu. Till rules for Swiss restaurants.
Learn more