Your margin shouldn't be an end-of-month surprise.
Selling more isn't always earning more. Fullsite keeps the cost of every recipe up to date and cross-references what you sell with what it costs to produce.
Book a demoRecipes costed, not estimated.
When an ingredient's price changes, the cost of every recipe that uses it updates — and with it, the margin of every dish that sells them. Food cost calculated once a month arrives too late; here it's a signal, not an autopsy.
Illustrative example
Real margin per dish.
With cost and sales connected, every dish shows its real margin and its volume. That's the foundation for deciding your menu with data: what to push, what to reprice and which dish is worth rethinking.
412 sold
287 sold
96 sold
523 sold
Illustrative example
From cost to action.
Costs are fed by the point of sale and the inventory, and they feed the operational intelligence — which turns a cost change into an alert with a next step.
- Cost per recipe updated with your ingredient prices
- Theoretical vs. actual variance with a responsible person and a reason
- Waste recorded, not guessed
Illustrative example
See Fullsite in action, with your operation in mind.
Book a demo and we'll walk through how it would look in your restaurant. No commitment.
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