Bring your food cost down with counts, waste logs and prep targets.
Food cost moves when you know what you have, what you throw away and how much you prepared. Dineology gives you each piece, one module at a time.
- Photo inventory and waste in beta
- Modules priced separately
- Works next to your POS
See it with your own guest list
No credit card. We reply within one business day.
Why owners look for this
You find out about food cost after the month ends
By then the loss has already happened.
Counts and waste live in different places
Or nowhere.
Prep is set by habit
Not by what the week looks like.
Measure the pieces of food cost
Food cost is what you used divided by what you sold. Better counts and waste logs make that number believable.
Counts by photo
Know what is on hand and what it is worth. Beta.
Waste logs
See what you throw away and why. Beta.
Prep targets
Suggested quantities and actual versus target. Roadmap.
One profit view
Kitchen losses beside guest revenue.
How it works
Count by photo
Stock on hand, with a value.
Log waste
What was thrown out and why.
Adjust
Act on the items that cost the most.
Questions
What is food cost percentage?
Food cost percentage is the cost of the ingredients you used divided by your food sales. Ingredients used equal opening stock plus purchases minus closing stock.
Do I need all three kitchen modules?
No. Photo inventory and photo waste tracking work on their own.
Is prep targeting available?
Prep targets are on the roadmap. Join the waitlist.
Do I need to change my POS?
No.