₹1 lakh free every month · then ₹20 per lakh

Know your food cost before the CA calls.

Recipes tied to your menu. Stock that deducts when you bill. Wastage with a reason.

Know what’s running low before the dinner rush.

Set a minimum for each ingredient; the stock list shows what’s below it.

Add a recipe to a dish or add-on. Every time it sells, the ingredients are taken out of stock. Your food cost is worked out for you, not guessed.

Adding your first recipe

Keep a supplier list, send purchase orders and count your stock. A report shows what should be there and what actually is.

Note why food was thrown away: spoiled, dropped, cooked too much, or a staff meal. You choose the reasons, and the report is easy to read.

Load a sample kitchen and see how it works before you enter real stock.

Good to know

Recipes are optional. You can bill from day one and add inventory when you’re ready.

Everything else you get