See what your food should have cost, what it did cost, and which ingredients made the difference. Recipe costing, sales mix and key item counts in one tracker.
Find out where your food cost is leaking. This workbook compares what your food should have cost against what it actually cost, every week, in points and in dollars, and shows which ingredients made the difference.
Operators whose food cost is off and who need to know whether it is portions, waste, theft, unrung comps or a bad count before they start fixing the wrong thing.
Built for Excel and Google Sheets. Cost your recipes once, then each week paste the sales mix and enter your counts. Read our actual versus theoretical food cost guide for how to act on the variance.
A few of the most used tools in the OpsEdge catalog.
