Every dish starts with a recipe. Every decision, with data.
Connect recipes, preparations, purchasing prices and suppliers. Compare theoretical ingredient cost with real consumption.
Mediterranean salad
Example excluding VAT: ₪11.20 ÷ ₪40 = 28%. This is not net profit.
Prep, stock and costs in one place.
Ingredient prices change. Production quantities do, too. Bring the information together to know what to prepare, what to order and what needs attention.
From recipe to ingredient cost.
Define ingredients and quantities, then link them to stock prices. Foody calculates ingredient cost and its share of the selling price.
Follow what really happens.
Record deliveries, preparations and inventory counts. At daily close, review consumption variances alongside recorded waste.
Foody Companion is included.
The Kitchen module’s everyday assistant guides prep, priorities, service and closing. It is included at no extra charge. On a compatible iPad, Siri brings briefings and useful kitchen information.
A few things you might be wondering
What is theoretical versus actual food cost?
Theoretical cost uses recipes and ingredient prices. Actual consumption also depends on counts, deliveries and waste. Comparing them helps identify discrepancies.
Is food cost the same as net profit?
No. It measures ingredient cost relative to sales. Wages, rent, payment fees and other expenses must be considered separately.
Your next chapter starts here.
See Foody in action with a demo built around your business and a proposal covering software, hardware and payment processing.