Features
Three tools. One connected kitchen ledger.
Inventory, recipes and accounting share the same data — enter a purchase once and watch it flow through your plate costs into your P&L.
01 · Inventory Management
Stock you can trust, valued your way
Log purchases with cost, issue stock to the kitchen, flag waste. FoodBooks keeps a full movement ledger for every item.
- Three valuation methods — FIFO, Periodic Weighted Average and Continuous Weighted Average.
- Switch any time — your ledger never changes; stock values and costs are simply recalculated under the new method.
- Par levels & low-stock alerts — see what needs reordering before service does.
02 · Recipe Costing
Every ingredient priced from real stock
Recipes are built from your inventory items — the same units, the same live costs. No spreadsheets drifting out of date.
- Live plate costs — ingredient prices come straight from your current inventory valuation.
- Food-cost % at a glance — against your target, with margin per portion.
- Suggested menu price — from your target cost percentage, per recipe.
03 · Restaurant Accounting
An income statement that writes itself
Record sales and expenses; FoodBooks pulls the cost of goods sold directly from kitchen usage, valued under your chosen method.
- Income Statement — revenue, COGS, gross profit, operating expenses and net income by month. Available today.
- Balance Sheet, Cash Flow & Ratios — the tabs are already in place, arriving soon.
- Prime-cost aware — waste is tracked separately so you see spoilage, not just usage.
Ready to see your real margins?
Sign up, set up your restaurant, and cost your first recipe in minutes.