12Restaurants & Food Service · ERP software

Recipe costing and consumption for a restaurant group

Knowing what a dish costs and whether the kitchen consumed what it should have.

  • Recipe definition
  • Theoretical vs actual consumption
  • Dish-level costing
  • Portion variance reporting
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The problem

Food cost was a monthly percentage with no dish-level detail. Over-portioning and wastage were invisible until the margin moved.

What we built

We built recipes against stock items so each sale implies a theoretical consumption, compared against actual stock movement to show variance by item.

Modules delivered

  • Recipe definition
  • Theoretical vs actual consumption
  • Dish-level costing
  • Portion variance reporting
  • Wastage recording
  • Menu margin analysis

What changed

What the delivered system does differently from the process it replaced.

  • Each dish carries a calculated cost
  • Consumption variance is visible per item
  • Menu decisions can be made on margin

Built with

The stack chosen for this build.

  • Go
  • PostgreSQL
  • REST API

Why this customer is not named

Most of our customers allow the work to be described but not their name published. Where a customer has given permission, their name and testimonial appear here.

Independent accounts of our work are published by customers themselves on our Facebook reviews page.

Multi-branch hardware store with shared stock and branch-level pricing A hardware chain running each branch on its own books, needing one stock position across all of them without losing branch-level pricing control.Hardware wholesaler handling the same item in multiple units of measure Cement, pipes and fittings bought by the tonne or bundle and sold by the bag or length, with stock and margin correct in both.Credit customers, limits and settlements for a building supplier A supplier selling to contractors on account, needing credit control the counter can enforce.Bill of materials and production runs for a food manufacturer Raw material issue, production batches and finished goods tracked against a recipe rather than estimated.

Does this look like your problem?

If any of this is familiar, the first step is the same one this project started with: a free requirement study that ends in a written scope and a fixed price.

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Recipe costing and consumption for a restaurant group | Case Study | Sydon Tech