Restaurant food cost software that uses your real purchase prices
Restaurant food cost software works out what a dish costs to make and what that is as a percentage of its menu price. In Restovax each recipe is built from ingredients with quantities, and each ingredient carries a cost taken from what you actually paid on your last purchases — so the plate cost and the food-cost percentage move when your supplier prices move, without a manual recalculation.
The problem this solves
A menu price set a year ago against costs from two years ago is a guess. When flour, oil or protein prices rise, the margin quietly disappears on the dishes that use them most, and a once-a-year spreadsheet exercise is too slow to catch it.
What Restovax does here
- Build recipes from ingredients with exact quantities and yield
- Ingredient costs pulled from your recorded purchase prices
- Plate cost and food-cost percentage per dish against its menu price
- Costs update as purchase prices change — no manual re-costing
- See which dishes have drifted above your target food-cost percentage
Related modules: Recipe costing & food cost, Recipe & ingredient management, Inventory management, Reporting.
How it works
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1
Record what you pay
Enter supplier purchases so each ingredient has a current cost.
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2
Build the recipe
List each ingredient and its quantity for the dish, including prep yield where it matters.
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3
Read the numbers
Restovax shows the plate cost and the food-cost percentage against the current menu price.
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4
Act on the outliers
Re-price, re-portion or re-work the dishes sitting above your target.
What changes for the business
Menu prices set against current costs, not last year's
Early warning when a supplier price rise eats a dish's margin
A costing that does not depend on someone rebuilding a spreadsheet
Frequently asked questions
See recipe costing in Restovax
Book a demo and we will cost one of your dishes from its ingredients.
Get started