Feature · Stock and recipe costing

Restaurant stock and recipe costing that follow the kitchen

Write the recipe once — for each dish, each size and each option — and every plate sent to the kitchen takes its ingredients out of stock. You see what a portion costs, what is running low, and how far the last count drifted from what the system expected.

Tell me when it opens

Stock kept in grams, millilitres or pieces, on the web and in Slotora's app.

Recipes, down to the option

A recipe that only knows the standard dish is wrong every time somebody orders the large one.

Each dish

What goes into one portion: 180 g of haddock, 250 g of chips, 30 ml of batter, one lemon wedge. Written in the units the kitchen weighs in.

Each size

The large portion uses more fish and more chips, and its recipe says how much more, so a busy night of large plates is counted as exactly that.

Each option

Mushy peas on the side, extra cheese, the gluten-free bun. An option a guest picks takes its own ingredients, as the dish does.

Stock that moves with service

What is on hand follows what was sent to the kitchen, round by round, with the recipe of every dish, size and option.
Counts, deliveries and waste are recorded as they happen — the dropped tray, the milk that turned, the case of wine that arrived at eleven.
The screen shows what is low, what is out and which dishes can no longer be made from what is left.
Marking a dish sold out is one tap by whoever is on shift, and stays a person's decision.

What a portion costs, and your GP

Slotora works out the food cost of each portion from its recipe — for every dish, size and option — so the number in your head and the number on the plate can finally be compared.

Gross profit is the rest of the price. A worked example: if a portion of fish and chips costs a third of its menu price before VAT, its food cost is 33% and its GP 67%. Do that sum for every dish on the menu and the ones that sell well but earn little stand out quickly — usually the generous ones that guests love. Deliveries are received at the price on the invoice, so the costs you work from are the ones you paid.

Buying from suppliers

Your suppliers and their items
Who you buy each item from, and the par level you like to have on the shelf after a delivery.
A suggested order
Slotora suggests how much to buy to bring each item back up to its par level, from what is on hand after service.
From draft to sent
You adjust the purchase order, then copy it as text into your own e-mail or message to the supplier. Slotora sends nothing to suppliers by itself.
Received at the invoice price
When the delivery comes, it is received against the purchase order at the price on the invoice, and the stock goes up by what actually arrived.

The gap between two counts

Between two counts the system knows what should have left the shelves: what the recipes sent to the kitchen, plus the waste you recorded. The variance is the difference between that and what you actually counted. A small one is normal. A large one on one item — the steak, the house white — is a question worth asking: generous portions, a recipe that needs updating, or something leaving by the back door.

Read alongside

Know what a plate costs before you price it

One e-mail on the day Slotora for restaurants opens in the UK or Ireland.