Real-Time Raw Ingredient Depletion: Dynamic Recipe Management and Food Cost Control

Controlling the 30% Food Cost Rule

In restaurant operations, raw ingredient costs typically consume 28% to 35% of total revenue. Yet most restaurateurs have no idea why their actual food costs spike at month-end. Without precise recipe costing, kitchen pilferage, over-portioning, and spoilage remain completely undetectable.

The Recipe Bill of Materials (BOM)

Every menu item must have an exact recipe profile. When a guest orders a 'Margherita Pizza', the system automatically decrements: 200g Pizza Dough, 80g Tomato Sauce, 120g Mozzarella, and 5g Fresh Basil.

Relaso Restaurant POS tracks theoretical consumption against physical stock takes, highlighting yield variances and portioning leaks instantly.