Food Cost
Connect supplier documents, recipes, sales and stock counts. Review invoices, follow estimated balances and see how price changes and stock differences affect food cost.
Upload a document, confirm quantities and costs, and match the supplier’s item to your ingredient. Use that ingredient in a shared preparation or a dish recipe, so its recorded cost carries through to the food you sell.
See the change and affected dishes, then compare their costs with your target. Review the recipe, consider another supplier or preview a menu price adjustment. You decide which action fits your restaurant.
Choose a top-selling dish and bring its recipe and latest supplier document. Match the purchase pack to a usable unit, enter the quantity per portion and preparation yield, and account for modifiers and packaging. Review and approve the recipe tree before expanding to the rest of your menu. This gives your team a cost calculation it can check ingredient by ingredient.
Explore menu management and reportsStart with a count by storage area. Confirmed receipts, recipe use when dishes are sent to the kitchen, preparation batches and recorded waste update the estimate since that count. With suitable history, see items that may not last the rest of service. Staff check the physical stock and decide how to handle a shortage.
Jooule compares approved recipe costs with sales and purchases. When two full stock counts bound the period and usable cost data is present, the report also shows actual food cost and its gap from recipe-based cost. Without the required counts, purchases and calculated usage remain separate measures, with missing information shown.
Yes. With document reading configured, upload a photo or PDF and review the extracted supplier, items, quantities and costs. Correct uncertain lines and confirm the receipt yourself. Delivery notes, later invoices and credits can be matched without treating each document as a new purchase.
Build a recipe tree from ingredients and reusable preparations, with pack-to-unit conversions, recipe yields and preparation-loss assumptions. Add modifiers and packaging where they affect cost. Record actual waste separately with a quantity and reason. Preparations configured as stock can be counted and updated through recorded batches.
Recorded supplier price history lets you review changes, affected dishes and their estimated sales impact. Compare menu prices with your food-cost target, then review any proposed price changes before applying them.
Jooule estimates stock from the last count and subsequent recorded receipts, recipe use, preparation batches and waste. An item never counted keeps an unknown balance. Shortage estimates use recorded consumption on comparable weekdays and depend on mapping and data quality. They do not replace physical counts or automatically mark dishes sold out.
No. Recipe cost, dish contribution, purchases and prime cost answer different questions. Prime cost combines the supported food and labor figures when both modules and permissions are available. Missing recipe coverage is shown; full overhead and business net-profit forecasting are not calculated here.
See recipe cost, its share of the selling price before tax and dishes above your food-cost target.
Requires the Food cost module and sufficient approved recipe and price data. These figures do not measure the restaurant’s net profit.
Compare purchases and recipe-based usage with actual food cost between two full stock counts. Review the gap and see food and labor figures together when both modules are enabled.
Actual cost needs full counts bounding the reporting period and usable cost data. Missing counts, prices or recipes remain visible; combined food and labor figures require both modules and appropriate access.
Count ingredients by storage area, track confirmed receipts and recipe use when dishes reach the kitchen, and review estimated balances and items that may run short during service.
Requires Food Cost, appropriate access, a counted baseline and mapped units and recipes. Shortage estimates use recorded usage from comparable weekdays; missing history or unrecorded waste limits accuracy. An estimate does not automatically mark dishes sold out.
Check availabilityLog discarded ingredients, dishes or preparations with quantity, reason and an optional photo. The supported recipe mapping records the related stock movements, and authorized staff can correct a log.
Requires Food Cost and appropriate access. Dish and preparation movements depend on their recipe mapping; waste must be recorded by staff.
Choose which preparations are counted as stock, define their containers and record batches made. A recorded batch adds the preparation and deducts the ingredients defined by its recipe.
Requires Food Cost, appropriate access and an approved preparation recipe with a defined yield. A batch suggested from a count discrepancy needs a person’s confirmation.
Upload document photos or PDFs, review the extracted items and quantities, and confirm what was received.
Requires the Food cost module and an enabled document-reading service. A manager reviews the extraction and confirms receipt; an uploaded invoice alone does not confirm delivery.
Check availabilityReview possible duplicates and match delivery notes, consolidated invoices and credits without counting the same purchase twice.
Trace ingredient price changes to affected dishes and see suggested prices for your food-cost target before deciding what to change.
Impact uses approved recipe coverage and recorded sales. Suggested prices require review before the menu is changed.
Set a target for food cost as a share of the selling price before tax and review dish-level pricing suggestions.
The supported target is food-cost percentage. Complete overhead, contribution-margin and business net-profit target management is not available here.
Check availabilityRequest a suggested recipe draft, then correct quantities and approve it before it contributes to approved recipe figures.
Requires an enabled AI service. A suggested recipe does not know your actual preparation method or portion size until you review it.
Check availabilityInclude mapped modifiers, reusable preparations and order-specific packaging in dish cost calculations.
Unmapped choices and incomplete recipes remain visible as gaps; they are not silently treated as fully costed.
Build dishes from ingredients and preparations, set yield assumptions and keep approved recipe versions.
Yield assumptions support recipe costing; they are separate from recording actual spoilage or a physical stock count.
Match supplier item names to kitchen ingredients and convert packs into the units used in recipes.
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