Recipe records
Ingredients and portion are clear.
Businesses in Turin, Bologna, Florence, Bari and Palermo get the same method: remote work, short milestones and one point of contact. Work is planned in short stages with a demo at the end of each, so you can change course early. The recipe and costing module records each dish’s ingredients and portion. When an ingredient price changes, cost and margin update automatically.
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 Italian and English so the kitchen reads its own.
The recipe also feeds stock deduction and allergen information, so one data set does three jobs.
Ingredients and portion are clear.
Updates when prices change.
Which dish earns.
From recipe to menu.
By e-mail we discuss your menu, floor plan, stations and existing hardware, and set the scope in writing.
We build the solution around your service and connect it to till, printers, e-mail and payment.
We test every flow with real service, train your team and go live only when it is right.
All amounts in EUR; allergen information flows from recipe to menu.
No, it suggests; you decide.
Yes, preparations such as sauces become their own recipes.
Your existing list is reviewed and an import is planned.
Restaurant inventory: what is left, what is running out, what was wasted, matched to your region in Italy: fixed-price quote in EUR + VAT, GDPR-compliant.
Learn moreSales reports: which day, hour and item earns the most, built for Italian SMEs in Italy: fixed-price quote in EUR + VAT, GDPR-compliant.
Learn moreVAT and allergens: correct information on menu and receipt in Italy: fixed-price quote in EUR + VAT, GDPR-compliant.
Learn more