The problem
Many restaurant owners in Spain end the month without knowing for certain whether they made or lost money in the kitchen. Supplier prices change, recipes are not always followed to the letter and silent waste eats into margins without anyone detecting it in time. Without rigorous food cost control, it is impossible to know which dishes are profitable and which are draining the business.
How we solve it
Kitchen Stocker automatically links your recipes with inventory and your suppliers' up-to-date prices, calculating the real food cost of each dish in real time. When a supplier raises the price of an ingredient, the impact is reflected instantly in the cost of every dish containing it. This lets you act before the margin erodes: adjust the menu, renegotiate prices or review portions.
What you get with Kitchen Stocker
Dish cost updated in real time
Every supplier price change propagates automatically to all affected recipes, with no need to recalculate manually.
Identify the most and least profitable dishes
With food cost data per dish and POS sales figures, you know exactly which products to promote and which to review or remove from the menu.
Track variances between theoretical and actual food cost
Detect when actual consumption diverges from what the recipes should consume, flagging possible waste, portioning errors or losses.
Make menu decisions with data, not intuition
Set selling prices based on a real target margin and adjust your offer with the information needed to maintain profitability.
Modules that make it possible
This solution combines the following Kitchen Stocker features
Frequently asked questions
How does Kitchen Stocker handle entering recipes into the system?
You can enter your recipes directly on the platform, specifying ingredients and quantities. You can also import them from a spreadsheet if you already have them documented.
What food cost percentage is normal for a restaurant in Spain?
The optimal food cost varies by type of establishment, but in traditional restaurants in Spain it typically falls between 28% and 35% of revenue. Kitchen Stocker helps you measure yours and compare it against these ranges.
Can I manage the food cost of dishes that include sub-recipes?
Yes. Kitchen Stocker supports multi-level recipes: you can define base preparations (sauces, stocks, doughs) and use them as an ingredient in other recipes, calculating the total cost precisely.
What happens if an ingredient has a variable price depending on the season?
You can update ingredient prices manually or automatically by digitising your suppliers' delivery notes. The system recalculates the affected food cost immediately.