From your input to a useful output.
Start with the purchased pack
Enter supplier, SKU, pack quantity, purchase unit and price in the same currency. A 1 kg pack and a 500 g pack are different records. Density is required for mass-to-volume conversions; the tool does not guess it.
Record actual prep yield
Add ingredients to a prep recipe and enter its measured finished yield. Dishes can refer to this shared prep, including nested prep. Cycles are rejected. Confirm your real kitchen process and allergens separately.
Update and compare
Import supplier CSV, map columns, review errors and confirm before applying. A supplier/SKU identifies the existing ingredient. Save a cost baseline before future price changes; the before/after screen uses that dated snapshot.
Plan a service
Enter dish portions and usable stock in each ingredient’s purchase unit. Stock covers design quantity first; waste applies only to shortages. Requirements from shared prep are combined before whole-pack rounding. Purchased cash spend and consumed food cost are different.
Review and export
Open a kitchen card for the actual portion count, export the menu impact report or purchase plan. Keep a JSON backup before switching devices. Do not send the private ingredient workbook as a customer price list.