Most restaurant owners can tell you their sales for the night. Fewer can tell you what those dishes cost to make, or why the cooking oil ran out two days early. Food cost is where restaurant margins quietly disappear.
Why food cost is hard to see
- Ingredients are bought in bulk but used in grams and pieces.
- Waste, staff meals and over-portioning are rarely recorded.
- Orders taken on paper never connect to what left the store.
Recipes turn sales into stock movements
When every dish has a recipe, each sale deducts its ingredients automatically. Compare what should have been used with what the count says, and the gap shows you usage and wastage daily, not at month-end.
Close the loop from table to kitchen
In cBiZ, waiters take orders by table and they go straight to the kitchen screen, with modifiers for extras and options. Guests can browse and order from contactless QR menus, and online, QR Store and WhatsApp orders land in the same system. Every night you see sales, the cash-up and stock together.
Quick wins
- Write recipes for your top ten dishes first; they are most of your sales.
- Record waste every day, however small.
- Review the gap between expected and actual usage every week.
Ready to see it in your business? Start a 30-day free trial of cBiZ, with no credit card and nothing to install, or talk to our team: call 0751 650 020, WhatsApp +254 751 650 020 or email sales@cybcorp.tech.
