Ingredients

Ingredients with cost you can trust

Track pack size, purchase cost and on-hand stock so recipes can show profit per ml, gram and plate — before you 86 a dish.

Kitchens tired of mid-service stockouts and mystery food cost.

Connects purchasing, recipes and the published menu.

Chefs and buyers protecting margin across restaurants, cafés and cloud kitchens.

Average unit cost flows into per-portion profit without a separate spreadsheet.

How it works

Step 1

Receive ingredients with pack size and unit cost.

Step 2

Recipes consume stock when a dish or drink is sold.

Step 3

Low stock and 86’d items surface before the next sitting.