Home · DINO for F&B · Recipes
DINO · 04
Every dish knows its cost.
Define each dish by its recipe - ingredients deduct automatically as it sells, and the food cost of every item on the menu stops being a guess.
Functionality
What recipe management does
A recipe behind every dish
Each menu item is defined by its recipe - ingredients and quantities per portion. The menu stops being a list of names and becomes a bill of materials.
Stock deducts as dishes sell
Bill a dish and its ingredients deduct from stock automatically - no end-of-day consumption entry, no separate register. Explore →
Food cost per dish
The recipe prices the plate: you see what each dish costs to make, next to what it sells for.
Margins across the menu
Dish-level cost against dish-level sales shows which items earn and which just fill the menu - pricing decisions get numbers.
Portions stay standard
The recipe is the standard: kitchens portion to it, costs assume it, and consistency stops depending on who’s cooking.
Feeds analytics
Recipe costs flow into F&B analytics, so menu engineering - what to push, reprice or drop - runs on live data. Explore →
How it works
From recipe card to margin report
-
1
Every dish gets a recipe
Ingredients and quantities per portion - the menu becomes a bill of materials instead of a list of names.
-
2
Selling deducts the ingredients
Bill a dish and its recipe deducts from stock automatically - consumption records itself as you trade.
-
3
The plate gets a price
Ingredient costs roll up into what each dish costs to make, sitting right next to what it sells for.
-
4
The menu shows its margins
Dish-level cost against dish-level sales separates the earners from the passengers.
-
5
Variance exposes the leak
Expected consumption from dishes sold reconciles against actual stock - the gap is wastage and leakage, in numbers.
-
6
Analytics engineers the menu
Recipe costs flow into F&B analytics, so what to push, reprice or drop is decided on live data.
Outcomes
What changes on the menu
Food cost stops being a guess
You know the cost of every plate before you price it - and see it move as ingredient costs move.
Costing per dish.Consumption explains itself
Stock used reconciles against dishes sold - the gap between the two is where wastage and leakage hide.
Variance, visible.Menus get engineered
High-margin dishes get promoted, loss-makers get repriced or dropped - with evidence.
The menu as a P&L.New outlets cook the same food
Recipes travel - a second kitchen produces the same dish at the same cost.
Consistency that scales.Where it fits
Menus run like a P&L
For a full-service kitchen it ends the food-cost guesswork; for a cloud kitchen trading on thin delivery margins it is survival; for a chain it is how a second outlet cooks the same dish at the same cost as the first.
It is the hinge of the DINO back office: recipes drive ingredient inventory downward and feed menu analytics upward - one definition of the dish, used everywhere.
Questions, answered.
How does recipe management work in DINO?
Each dish is defined by its recipe - ingredients and quantities per portion. When the dish is billed, those ingredients deduct from stock automatically, and the recipe’s cost gives you the dish’s food cost.
Do ingredients really deduct on every sale?
Yes. The deduction happens as the dish is billed, so ingredient stock and consumption stay current through the day - no manual entries.
Can I see the margin on each dish?
Yes. Recipe cost sits alongside selling price, so per-dish margin is visible across the whole menu.
What happens when ingredient prices change?
Dish costs are built from ingredient costs, so changes in what you pay for ingredients show up in what your dishes cost to make.
Does this help control wastage?
Yes. Expected consumption is computed from dishes sold, so actual stock can be reconciled against it - the variance is your wastage and leakage, in numbers.
Can recipes be used across multiple outlets?
Yes. Recipes standardise the dish - portioning, cost and preparation stay consistent from one kitchen to the next.
What is a recipe, or bill of materials, in a restaurant POS?
It is the definition of a dish as ingredients and quantities per portion. Once each menu item carries one, the POS can deduct stock as dishes sell, compute the food cost of every plate, and reconcile expected consumption against actual stock - all from the same definition.
More of DINO