It is essential that as a business you understand your margins, sales mixes and profit and loss aspirations.

The number one cause of business failures in the food service industry is inadequate cost control.  From a financial perspective, foodservice is no different to any other manufacturing process.  You take raw materials (ingredients), add value to them (cooking & presentation), and hopefully sell the finished product at a profit.   Now, if you don't know how much it costs you to actually create your products, what hope do you have of charging an appropriate (i.e. profitable) price for those products?  None.

With our software, we will enter your recipes, update the ingredient costs regularly, and recalculate the production cost of every product on your menu. 

Thinking Food will highlight your products that fail to meet your profitability targets, analyse the profitability and sales performance of every item on your menu and highlight the winners and losers on your menu.  This will help you to decide what products to 'push' and what products you may need to drop.