How does recipe costing work?
Each menu item is linked to its ingredients and quantities. When the dish sells, those ingredients are deducted from stock at their current cost, giving a live food-cost percentage rather than a month-end estimate.
Know your food cost before the month ends, not after
Stock does not disappear on a spreadsheet — it disappears between the delivery door and the pass. RestroNivo ties every recipe to its ingredients, so selling a dish moves real stock and your food cost is a number you can see today.
What it does
- Recipe-level deduction — Define what a dish is made of once. Selling it deducts every ingredient automatically.
- Purchase orders and goods receipts — Raise a PO to a supplier, receive against it, and have stock and cost price update in one step.
- Barcode and QR labels — Print sheets of barcodes, QR codes or both, with SKUs generated automatically.
- Low-stock alerts — Set a reorder point per item and see what needs ordering before you run out.
- Wastage and variance — Record waste with a reason so the gap between theoretical and actual stock is explained, not guessed.
- Per-outlet stock — Each outlet holds its own stock, with transfers recorded between them.
Frequently asked questions
Can RestroNivo tell me what to reorder?
Yes. Every inventory item can carry a reorder point; anything at or below it appears on the low-stock list, which can be turned straight into a purchase order.
Does it handle multiple outlets?
Yes. Stock is held per outlet, purchase orders are raised per outlet, and transfers between outlets are recorded as stock movements.