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Recipes Live
What each dish is made of — which is how stock counts itself.
What it does
- Ingredients and quantities per dish, and per variant
- Firing a dish deducts its exact ingredients from stock
- Plate cost, and the margin that follows from it
- Recipes per variant, so a large costs what a large costs
How it works
Consumption happens once, on the fire, and never twice — so a re-fired ticket does not double-count the duck.
What it saves. This is what makes stock count itself — and it is how you find out which dish is quietly carrying a food cost you never agreed to.
Included in Mangrove for Restaurants · $450 per user / yr
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