Restaurant inventory and recipe costing
Enter a recipe for every dish. Bob Menu knows purchase prices from your goods receipts, calculates cost per portion, margin and food cost, and deducts ingredients on every sale. After a stocktake it shows exactly what is missing.
Recipe costing and food cost
- Recipes in grams, millilitres or pieces per portion; ingredient prices as a weighted average from receipts.
- Cost, margin and food cost for every dish.
Inventory without paperwork
Goods receipts, stocktaking, write-offs and low-stock alerts. Automatic deduction on every sale, including extra toppings.
Shrinkage: where your money goes
Compare what should have been used according to sales with what you counted. See the loss per ingredient in money and percent, for example missing beer or spirits.
FAQ
I already have inventory software. Can I still use Bob Menu?
Yes. Switch our inventory off and enter only the cost per portion; margins keep working.
Do I have to write recipes from scratch?
No. The gallery has over 600 dishes and drinks with recipes and photos to copy and adjust.
Try Bob Menu
Setting up takes minutes. You get a menu with photos, tables with QR codes and a website with reservations.