Inventory and food cost
Know your food cost before month end
Recipes, counts and food cost tied to every sale, so you see what a plate really costs and what ran out before the next order goes in.
- Inventory
- Recipe costing
- Purchasing
Zorveta One ties recipes and inventory counts to what you sell, so food cost updates as orders come in. Cost your recipes, count the items that matter, read the variance, and build supplier orders from par levels that you approve before they go.
The problem, in an owner’s words
“I order by gut feel and food cost is a mystery until the accountant calls.”
How it works
1
Cost your recipes
Add ingredients and yields to each dish.
2
Count on a schedule
Short counts of the items that matter most.
3
Read the variance
Compare what should have been used with what was.
What is in inventory and food cost
Recipe costing
Add ingredients and yields to each dish and see its cost and margin, updated as your ingredient costs change.
Purchasing
Build supplier orders from par levels and counts so you order what you used, not what you remember.
Works with
Proof from restaurants
Restaurant results will appear here once owners share them with written consent. We will not invent any.
Related guides
Food cost percentage in 10 minutes
Calculate food cost percentage for one plate or a whole period, see what to include, and learn the waste and yield checks that matter most.
How to build a recipe cost card
Step-by-step recipe costing: list ingredients, convert units, apply yield, cost sub-recipes and read the margin on each plate.
Inventory counts that take 20 minutes
How to run short restaurant inventory counts using par levels, count order by shelf, and a variance check that points at the biggest leaks.
Questions owners ask
Do I have to count everything?
No. Count the high-cost items often and the rest less often.
Can it place purchase orders?
Yes. Build orders from par levels and approve each one before it is sent.
Does it connect to accounting software?
Export your numbers for your accountant. Ask in the demo about your accounting tool.
Is there a variance report?
Yes. See usage against sales by item and by period.
What about sub-recipes like sauces?
A house sauce can be costed once and used in every dish that contains it.
See it on your own menu.
Bring your menu. We will show how Zorveta One fits your restaurant.