Most restaurants know their food cost percentage to the point — and almost nothing about where it leaks. Recipe-level inventory closes that gap by connecting every dish you sell to the ingredients it consumes. Here's how to set it up and what it pays back.
Why dish-level tracking beats category totals
If you only track "vegetables" or "meat" as a lump, a 4% overspend hides in the average. When each sale draws down the exact grams a recipe calls for, variance shows up per dish — and that's where you can actually act: a mis-portioned biryani, an over-poured cocktail, a supplier who quietly shrank the pack size.
Step 1: Build your ingredient list
List raw materials in the units you buy them: kilograms, litres, pieces. Set opening stock honestly — a good count today beats a perfect count next month.
Step 2: Write recipes for your top sellers first
You don't need every dish on day one. Cost your 20 best-selling items; they're usually 80% of consumption. For each, record the quantity of every ingredient. The POS now knows that selling one dish should reduce stock by exactly that much.
Step 3: Let sales draw stock automatically
From here, every bill draws ingredients at the recipe level and writes a stock-movement record. Your on-hand updates in real time, and — crucially — your accounting picks up cost of goods sold from the actual draw, not a guess.
Step 4: Reconcile and read the variance
Count physical stock weekly. The difference between what the system expected and what you counted is your variance. Small and steady is normal; a spike points to portioning, theft, wastage or a receiving error. Capture wastage explicitly so it's costed rather than blamed on the count.
What good looks like
- Theoretical vs. actual food cost within ~1–2%. A wider gap means the leak is operational, not on the menu.
- Wastage logged, not absorbed. You can't manage what you never wrote down.
- Purchases that book themselves. Receiving a supplier bill should raise stock and post the accounting in one step.
The compounding payoff
Two points of food cost on a venue doing modest daily covers is real money over a year — usually more than the POS costs. And because recipe inventory feeds accounting directly, you get the margin insight without a month-end export to a second tool.
In Feazio, stock only ever moves through the system — every sale, purchase, wastage and transfer writes a movement row, so your shelf and your ledger never disagree.