Recipes & Food Costing
Build every dish from inventory ingredients with sub-recipes up to three levels, waste %, and live average costs.
- ✓ Cost per portion & food-cost %
- ✓ Suggested sale price
- ✓ One-click recalculate
- ✓ Printable cost cards
Restaurant Module
Recipes, Food Cost, and Kitchen Operations — All Connected
Biznsbook Restaurant Management turns your menu into cost-aware recipes, tracks where food cost leaks, runs the kitchen on screen, and takes orders online — connected to your POS, Inventory, and Accounting.
Recipe costing
From $19/month
Cancel Anytime
Unlimited Users
Today's Kitchen Ops
Live dashboard
Food cost % vs target
28.4%
On target
COGS variance — chicken breast
+18%
Review
Active KDS tickets — Grill
4 open
Green
Online orders — preparing
2 orders
On track
Tables occupied / bill requested
8 / 2
Busy
Everything You Need for Restaurant Operations
From recipe costing to kitchen display and online ordering — all inside your ERP.
COGS Variance
Nightly snapshots compare theoretical usage from POS sales to actual stock movements, ranked by ingredient.
- ✓ Red / amber / green flags
- ✓ Trend chart & top offenders
- ✓ Warehouse filters
- ✓ Export to Excel
Auto-Depletion
POS sales automatically consume recipe ingredients from stock every 30 minutes, with a full audit log.
- ✓ Recipe-driven quantities
- ✓ Waste % included
- ✓ Failure reprocessing
- ✓ Depletion health dashboard
Waste Tracking
Log spoilage, over-production, and dropped dishes with reason codes and a live cost preview as you type.
- ✓ Configurable reason codes
- ✓ Optional stock auto-adjust
- ✓ Waste vs theoretical split
- ✓ Daily cost alerts
Par Levels & POs
Set target stock per item and warehouse; Biznsbook generates supplier-grouped draft purchase orders when you're short.
- ✓ Green / amber / red status
- ✓ Daily auto-check
- ✓ Always Draft — never auto-submit
- ✓ CSV bulk import
Kitchen Display (KDS)
POS sales become live tickets routed per station with course hold/fire, age-based colour escalation, and one-tap lifecycle.
- ✓ Per-station routing
- ✓ Course hold & fire
- ✓ ETag polling (no SignalR)
- ✓ KDS analytics report
Online Ordering & QR
Your own public menu link, table QR codes, guest order tracking, staff Kanban board, and convert-to-sale-bill.
- ✓ Same modifiers as POS
- ✓ Auto KDS routing
- ✓ Live status tracker
- ✓ Order analytics
Floor Plans & Reservations
Design dining rooms, watch live status (including Reserved and Cleaning), swap or merge tables, split checks, and manage bookings.
- ✓ Drag-and-drop floor editor
- ✓ Swap, merge & bill split
- ✓ Public self-booking page
- ✓ Table turn analytics
Menu Engineering
BCG matrix classifies dishes as Stars, Plowhorses, Puzzles, or Dogs from real POS popularity and recipe margins.
- ✓ Interactive scatter matrix
- ✓ Four-quadrant advice cards
- ✓ Category filter
- ✓ Read-only — never changes prices
How Does Recipe Food Costing Work in Biznsbook?
You build each dish from the ingredients you already track in Inventory — or nest sub-recipes (sauces, doughs, prep) up to three levels deep. Biznsbook calculates total ingredient cost, cost per portion, food-cost percentage against the menu item's sale price, and a suggested sale price from your target margin. Unit costs come from live inventory average cost and refresh with one click.
- 1.Build the recipe — Add ingredients with quantity, unit, and waste %. Sub-recipe costs roll up automatically into the parent dish.
- 2.Read the costing card — See total cost, cost per portion, food-cost %, and the price you'd need to hit your target margin.
- 3.Stay current — Hit Recalculate Costs to refresh every ingredient from today's inventory prices. Scale portions for prep without changing the base recipe.
Still Guessing Your Food Cost? Here's What It's Costing You
Spreadsheet Recipe Costs
Ingredient prices change weekly but recipe spreadsheets don't. You price dishes on outdated costs and margins slip before anyone notices.
No Visibility Into Leaks
You feel food cost is high but can't pinpoint whether it's waste, over-portioning, theft, or a mis-priced recipe — until month-end is too late.
Disconnected Kitchen & Stock
Sales happen at the till, stock issues happen in the back office, and the kitchen runs on paper tickets. Nothing stays in sync without manual work.
Live Recipe Economics
Every dish costed from inventory ingredients with one-click recalculate. Know cost per portion, food-cost %, and suggested sale price in real time.
Ranked COGS Variance
Nightly theoretical-vs-actual snapshots turn "food cost feels high" into a ranked list of ingredients with red, amber, and green flags you can act on today.
POS → Stock → Kitchen
Sales auto-deplete ingredients, tickets route to KDS stations, and online orders land on the same board — one connected workflow from order to inventory.
Ready to Control Food Cost From Recipe to Register?
Recipe costing, COGS variance, and kitchen ops — all inside your Biznsbook ERP.
Restaurant guides hub · Food service industry ERP · Help Center
How Does Biznsbook Restaurant Work?
A straightforward four-step path from recipes to margin control.
1
Build Recipes
Create menu items and sub-recipes from inventory ingredients. Set portion counts, waste %, and target food-cost targets.
2
Enable Depletion
Turn on auto-deplete so every POS sale consumes recipe ingredients from stock automatically, with a full audit log.
3
Run Kitchen Ops
Route orders to KDS station boards, manage floor plans and table service, and accept online and QR-table orders.
4
Control Margin
Review COGS variance, waste vs theoretical, menu engineering matrix, and supplier price alerts — then adjust with data.
Who Uses Restaurant Management Software?
Whether you run one dining room or a delivery-first brand, Biznsbook scales with your operation.
Independent Restaurant
Perfect for owner-operators who need recipe costing, waste logging, and a kitchen display without a separate tech stack.
- Recipe food costing
- COGS variance & waste
- KDS & floor plans
Popular
Multi-Location Group
Ideal for groups that need consistent recipes, par-level ordering, and consolidated food-cost reporting across branches.
- Shared recipe library
- Par levels & draft POs
- Performance digest emails
Ghost Kitchen / Delivery
Built for delivery-first brands that lean on online ordering, KDS routing, and menu engineering to protect thin margins.
- Public menu & QR ordering
- Staff Kanban board
- BCG menu matrix
Not Just Restaurant. Your Entire ERP, Connected.
The Restaurant module reuses your existing Inventory, POS, Purchasing, and Accounting — no separate silo.
POS
Sales drive auto-depletion, COGS snapshots, KDS tickets, menu engineering data, and prep-sheet forecasts — all from posted POS transactions.
Inventory
Recipes pull ingredients and live average costs from your item catalogue. Depletion, waste, and catch-weight receipts keep stock honest.
Purchase
Supplier prices from GRNs and purchase bills feed price tracking. Par-level shortages generate draft POs grouped by supplier for your review.
Accounting
POS sales, purchase bills, and stock movements post to your general ledger — so food cost and margin reports stay financially accurate.
Restaurant Management Is Included in Your Biznsbook ERP Subscription
No separate license. Activate the module alongside POS, Inventory, Purchase, and Accounting — all in one plan.
Built for Your Industry
See how restaurant management fits food-service workflows — not just generic ERP features.
Restaurants & Food Service
Recipe costing, kitchen ops, and online ordering for full-service and quick-service operators.
See industry solution →Grocery & Supermarket
Par levels and waste tracking for prepared-food counters.
See industry solution →Restaurant Guides Hub
Step-by-step guides for recipes, COGS, floor plans, bill split, KDS course fire, online ordering, and more.
Browse guides →Restaurant Management — Frequently Asked Questions
Quick answers about recipe costing, COGS, depletion, KDS, online ordering, and prerequisites.
You build each dish from inventory ingredients (or sub-recipes up to three levels deep). Biznsbook calculates total ingredient cost, cost per portion, food-cost percentage, and a suggested sale price from your target margin. Unit costs come from live inventory average cost and can be refreshed with one click.
Every night Biznsbook snapshots the theoretical cost of what you should have used — based on POS sales and recipes — and compares it to actual stock movements. The COGS Variance report ranks ingredients by discrepancy with red, amber, and green flags so you can spot waste, over-portioning, theft, or mis-priced recipes.
When you enable Auto-deplete on sale, every posted POS sale consumes the dish's recipe ingredients out of stock automatically, including waste percentages. A background sync runs every 30 minutes. A full Depletion Log shows Completed, Skipped, and Failed statuses, and managers can reprocess failures in one click without double-depleting.
When KDS is enabled, completing a POS sale creates kitchen tickets routed to each dish's station (Grill, Fryer, Cold, Bar, and more). Mixed orders split into one ticket per station. Course 1 fires on send; Course 2+ stay held until front of house taps Fire. Full-screen station boards poll every 10 seconds with ETag support, colour-escalate tickets green to amber to red by age, and staff drive each ticket through Acknowledge, Start, Ready, and Bump — no SignalR required.
Yes. Give your restaurant a unique public menu link and optional table QR codes. Guests order from a mobile-first menu with the same modifiers as POS. Orders land on a staff Kanban board, route to KDS automatically, and can be converted to a sale bill in one click so online and counter sales stay in one ledger.
Yes. Staff manage reservations through Confirm, Seat, Complete, No-show, and Cancel. Seating opens a real table session via the floor-plan engine. Live View shows Reserved for upcoming bookings. Walk-ins join a waitlist with auto-calculated queue position and estimated wait. Guests can also self-book from your public menu link with availability-checked time slots and online cancellation.
Yes. Live floor and POS support swap and merge on the same floor plan, Cleaning after settlement, and close blocked while bills have unpaid balance. Cashiers can split checks by moving items to a new bill or splitting evenly into payment-share bills on the same table session.
The Restaurant module is built on your existing ERP data. You need Inventory for ingredients, stock movements, and average costs, and POS for sales that drive depletion, COGS snapshots, KDS tickets, and menu engineering. Purchasing and Accounting extend the workflow for supplier prices, draft POs, and financial reporting.
Kitchen staff log waste with configurable reason codes and see a live cost preview. Optional auto-adjust reduces stock automatically. The Waste Summary report includes a unique three-way breakdown that splits COGS variance into logged waste versus unexplained remainder, so you know how much variance is actually accounted for.