End the food cost guessing game & gain crystal clear control of the kitchen
To maximise profitability your restaurant needs to minimise food waste, maintaining kitchen consistency, and strategically optimise your food cost percentage.
The silent threat to kitchen profitability often lies in not knowing your food cost percentage
In hospitality, food costs are one of the key indicators of how your kitchen is performing. Managing them effectively is a complex balancing act, demanding precise control over inventory, portion sizes, and supplier relationships, all while minimising waste and maintaining high service levels to ensure customer satisfaction.
For chefs and food-and-beverage managers, this critical balance comes with a unique set of challenges. They constantly contend with fluctuating ingredient costs and supplier pricing, alongside waste stemming from over-portioning or spoilage. Furthermore, inefficient inventory management frequently leads to not having the stock you need or costly overstocking, compounded by the difficulty of accurately tracking food cost percentage across multiple venues.
Without the right tools, keeping these vital food costs in check can feel like a never-ending struggle. But with the right solution, it doesn’t have to be.
You can only optimise what you know, and having access to a tool that keeps you across food cost percentage is a huge asset for any kitchen
Whether you’re managing one kitchen or several, you need a solution that lets you manage food costs with precision. But what would the perfect kitchen and beverage cost management system look like?
Precision
Cost Tracking
Provide detailed tracking of inventory, suppliers, and ingredient costs.
Profit
Optimisation
Allow you to optimise menu pricing and portion sizes for maximum profitability.
Real-Time Food
Cost Insights
Offer real-time food cost percentage insights across all venues.
Seamless
Integration
Integrate seamlessly with your POS and accounting systems to ensure accurate, up-to-date data.
Better, faster, smarter
kitchen management starts here
Part of the larger Quantaco suite, Cooking the Books are robust restaurant intelligence systems designed to help you manage food costs and kitchen operations more efficiently.
From stocktake and ordering to menu development, they give you all the control and insights you need in a busy kitchen, all in one place.
Cooking the books
CTB streamlines recipe costing, inventory management, and menu engineering, allowing you to optimise pricing and portion sizes for better margins
Use the software chefs trust to create over 739,000 recipes and manage over $83,000,000 of invoices a year
Cut costs, reduce waste and boost margins
Cooking the Books and Drinking the Profits were created specifically to help chefs, bartenders and venue managers:
Reduce Food Waste
Reduce Food Waste Optimise inventory management and portion sizes to minimise waste and maximise ingredient usage.
Increase Profits
Adjust menu pricing and food costs based on real-time data, ensuring better margins.
Gain Control Over Suppliers & Inventory
Automate your inventory management to ensure you only order what’s needed, when you need it.
Get Real-Time Cost Insights
Track food cost percentage across all venues, keeping your financial targets on track.
Maintain Menu Consistency
Ensure consistency in recipes across all shifts and kitchens with a single source for all your menu IP..
Ready to take back control of your food costs?
Take control of your food cost management and increase profitability.
Book a demo today.