Know the real cost of every dish
Cost recipes down to the ingredient, track stock as you sell, and compare what you should have used against what you actually did — so margin stops leaking.
Stop margin leaking through the kitchen
1Recipe costing
Build recipes from ingredients and Menulisa calculates the exact cost and margin of every dish.
2Theoretical vs actual
Compare what you should have used with what you did to catch waste, theft, and over-pouring.
3Stock that moves with sales
Inventory depletes as you sell, so on-hand levels reflect reality, not last week's count.
4Low-stock alerts
Get warned before you run out so you reorder in time and never 86 a best-seller.
5Purchasing & suppliers
Plan orders against usage and track supplier costs so buying stays disciplined.
6Food-cost reporting
See food-cost percentage by item and period so you can price and engineer the menu.
From recipe to real margin
- 1Cost the recipe
Enter ingredients and quantities; Menulisa computes cost and margin per dish.
2Sell and depleteStock draws down automatically as dishes sell, keeping counts honest.
3Compare and actTheoretical-vs-actual reveals waste so you can fix it before it adds up.
Why operators track COGS here
- Exact cost and margin on every dish
- Waste and shrink caught early
- Stock that reflects reality
- Low-stock alerts before you run out
- Disciplined purchasing against usage
- Food-cost reports that guide pricing
Questions, answered
Yes. Build recipes from ingredients and Menulisa calculates the precise cost and margin of each dish.
It compares what your sales should have consumed against what was actually used — the gap reveals waste, theft, or over-portioning.
Yes. Inventory depletes automatically with sales, so on-hand levels stay accurate.
Yes. Low-stock alerts give you time to reorder before a best-seller is unavailable.
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