Recipe card with yield and waste
Recipe, yield, and cost per product — the basis for CMV and margin.
Platform · Management layer
Inventory and recipe cards
Consumption is deducted with every sale — loss no longer waits for inventory.
The challenge
In food service operations, inventory disappears in the details: an extra gram per dish, a poorly measured portion, an unrecorded loss. Without the recipe card tied to the sale, no one knows how much should have gone out — only how much is left, and late.
What this costs
CMV becomes a guess, and margin along with it. Purchasing happens in a scramble, either short or over. And the gap between what the recipe predicted and what actually went out — where waste and shrinkage live — only shows up when inventory closes, by which point it's too late to act.
Every product has a recipe card with yield and waste, and ingredient consumption is deducted with every sale registered on the POS. Theoretical inventory moves in real time, and the difference against the physical count becomes an investigable exception, not the first time the number shows up.
Layer 02
Platform
It's the management layer tied to the operation: the recipe card is defined centrally, the POS deducts consumption with every sale, and the result — CMV, shrinkage, turnover — flows up into the data.
What this delivers
Ingredient deduction per sale
Theoretical inventory moves with every dish sold, with no manual entry.
Inventory as verification
The physical count confirms the theoretical figure; the difference is the exception, not the only number available.
Purchasing based on need
What to buy is based on actual consumption and minimum inventory, not on guesswork.
Expiration and shrinkage control
Shrinkage recorded and traceable, so it stops disappearing in the middle of operations.
CMV by product and by store
Cost of goods sold broken down by item and by location, comparable across the chain.
Conversation with
- Corporate ERP
- BI
Where it applies
Frequently asked questions
Do I still need to run a manual inventory count even with automatic deduction?
Inventory remains useful as verification, but stops being the only way to know stock levels. Theoretical inventory runs on its own through the recipe card; physical inventory only validates it.
Does the recipe card account for yield and loss?
It does. Yield and loss are what make the cost realistic — and with it, CMV and per-dish margin stop being estimates.
Does it work for patisserie, with in-house production?
It does, and that's where it matters most: production recipe cards with yield are what the patisserie page covers in detail.
Talk to a specialist
Your operation has grown. Is your technology ready?
How many locations, what stack is already running, what needs to be integrated, and what the rollout would look like.
