The real margin of every menu item, combo and size.
Build recipes from your item master, set rules for every option, and watch each plate's cost follow the latest supplier price.
Brand HQ · Recipe & Cost| Size | Price | Cost | Margin |
|---|---|---|---|
| Single | $8.95 | $2.86 | 68.0% $6.09 |
| Double | $11.95 | $4.12 | 65.5% $7.83 |
Sound familiar?
| Ingredient | Qty | Cost |
|---|---|---|
| Beef patty 4 oz | 1 ea | $1.30 |
| Brioche bun | 1 ea | $0.42 |
| Cheddar slice | 1 ea | $0.24 |
| House sauce · prep | 20 g | $0.14 |
| Lettuce, tomato, onion | 45 g | $0.21 |
| Burger box + napkin | 1 set | $0.55 |
Recipes built from your item master.
Every ingredient comes from one list, in the units you buy and the units you portion: a case of 80 patties, one patty on the burger. Prep recipes like house sauce and marinades cost themselves and roll into every dish that uses them. Packaging is part of the recipe too, so a burger box is never left out of the cost.
Sizes and options, costed properly.
Set a rule once: swap, add, remove or no change. AIO applies it to every item the option is attached to, with a different amount per size where you need one. So a cheeseburger with bacon and no onion is costed as it was made, and the margin you see is the margin you get.
A new invoice price, every cost updated.
When a confirmed invoice changes a price, AIO recosts every recipe that uses that item, including the prep recipes in between. You get a list of what moved, in % and in dollars, the same day. You see it before it shows up in your P&L, not at year end.
| Item | Should use | Used | Gap |
|---|---|---|---|
| Beef patties | 412 ea | 436 ea | +5.8% |
| Fries | 210 kg | 214 kg | +1.9% |
| Cheddar slices | 380 ea | 372 ea | −2.1% |
What it should have cost vs what it did.
Sales from your POS times your recipes says what each store should have used. The stock count says what it did use. The gap is waste, portioning or theft, shown item by item and store by store, so you know which store to call and what to ask about.
From the supplier's invoice to the plate.
- Supplier invoiceRead by AI, confirmed by a person.
- Item masterOne price per item, always current.
- RecipeSizes, preps and option rules.
- POS salesWhat was actually sold.
- Food cost, per storePlanned and actual, side by side.
Built for how menus really work.
See menu costing on the real screens. Ask us anything.
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