Its Recipe-Costing.com reimagined, reinvented, improving speed and reliability. It’s an all-new interface giving our users the tools they need to watch their bottom line.

As of today, we are at over 2,200 users and counting. It was apparent from the time we developed our calculator to Recipe Costing 2.0 our users need more tools that would allow them to track and manage food inventory, create purchase orders, and build shopping list based on recipes or menu items.

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44% of our visitors are returning to build better recipes and to understand their food costs. When starting a restaurant every penny counts and not watching those pennies can be detrimental to your financials. Many of our users asked us to include a USDA tool, vendor list, and in our next release we’ve added more money saving features:

  • Sub Recipes
  • Recipe Scaling
  • Menu Engineering
  • Purchase Orders
  • Shopping Lists
  • Inventory
  • Enhanced Dashboard
  • More Reports
  • Live Chat Support
  • Telephone Support

There is also an Android and iPhone/iPad app that will be released toward the end of the year allowing our users to manage inventory, receive inventory on a purchase order, and using the shopping list to buy products right from your smart phone. We continue to encourage our users to keep sending up ideas to help improve your bottom line!


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Free Recipe Costing New Release

Recipe-Costing.com New Release

from Starting A Restaurant



If you’ve been keeping up with our blog, then you know we launched in late January, and within 3 weeks we reached 190 new customers. On Friday, May 11th, we hit our 1,000 customer. As I write this post today, we are at 1,029 members and 90 countries strong and counting!!!

Our newest software release of recipe costing will include:

  • New vendor module to keep track of food vendors.
  • New Integrated USDA database for nutritional analysis information match ingredients to the database to get the nutritional breakdown.
  • New create custom nutritional labels.
  • Improved recipe items with additional costing fields, the ability to save those costs in history, and a dynamic cost breakdown analysis chart.

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Restaurant Software

Restaurant software questions to ask

restaurant-softwareDon’t over pay for your restaurant point of sale! When starting a restaurant you have to be careful not to fall in the trap of buying an overpriced and antiquated restaurant point of sale software. You’re better off getting great grandpa’s shoe box. If you’re in the restaurant business and you’re looking for a restaurant software or restaurant management software or restaurant point of sale software; then, here’s a list of questions you should ask before making a commitment to any software product.

  • Do I really need a restaurant point of sale software system that cost more than my equipment and furniture? When starting out you need a restaurant point of sale that’s inexpensive, but not cheap. On the high end you can purchase a point of sale system for $20,000 that has all the bells and whistles or you can go to the other extreme and purchase a restaurant point of sale that is just cheap with very little to no features. Don’t pay for a name… pay for what works best.

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Tracking Restaurant Inventory

Tracking restaurant inventory is never easy, especially when you’re hands on in the front of the house and the back of the house. When you’re managing a single location you can typically get away with using spreadsheets; although, this solution is prone to error due to an exhausting day at the restaurant. The last thing on your mind it tracking inventory or office work.

I’ve been there and I had to do it with 5 restaurants not easy. I created Kitchen Porter Tech to help restaurant owners manage the day-to-day operations and handle the inventory by synchronizing PointOS with Kitchen Porter Tech as items are sold from the PointOS system; inventory is being reduced based on the inventory. Don’t worry you can always adjust the inventory with our adjust inventory page.


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Menu engineering and saving big on your bottom line

 

Using technology with menu engineering

 
As a restaurant owner it’s difficult to find time to cost out menu items based on sub recipes, recipes, and inventory vendor items from your food order guide; however, finding that time can often mean a saving of 10%-15% on your bottom line. I spent the last few months improving Kitchen Porter Tech to help manage restaurant inventory, recipes, employee scheduling, point of sale synchronization, and menu engineering.
 
I created the video below to demonstrate how easy it is to figure out your cost quickly using our software Kitchen Porter Tech.
 

 


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Creating recipes has a universal appeal

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It’s only been 5 weeks and we are close to getting 200 users on recipe-costing.com. Our users are in 39 countries and counting.
 

We have users in Australia, Austria, Bahamas, Belgium, Canada, China, Costa Rica, Cyprus, Dominica, Estonia, Germany, Hong Kong, India, Indonesia, Italy, Jamaica, Kuwait, Malaysia, Nepal, New Zealand, Nicaragua, Oman, Pakistan, Peru, Philippines, Puerto Rico, Russia, Saudi Arabia, Saint Lucia, Singapore, South Africa, Spain, Tanzania, Turkey, Ukraine, United Arab Emirates, United Kingdom, and the United States.
 

Food is a universal language and knowing our recipe cost is just universal math. As more and more users join recipe-costing.com, we are finding better ways to improve our software for everyone. Due to the success of our software, we have made some changes including to give everyone unlimited access to recipe-costing.com. We are also going to release an Android app in the next couple of weeks. Our most recent update was to create a grocery list from the recipes that are created by the user. This was uploaded last week and it’s been getting used quite a bit. Keep sending in those suggestions to help us improve this free version of our software. We would love to hear from you and I’m sure all of our users will benefit, so make sure you post on our site!


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2012 Starting A Restaurant Goals!




Obviously setting goals are vital parts of keeping our passion and drive alive! I’m a dreamer and I have a vision wall to prove it. Don’t get me wrong, I’m not materialistic and I prefer to hang out in my jeans and tee shirt. It’s who I am; however, I want to be comfortable enough where I can work from anywhere there’s an Internet connection. I don’t want to be tied to my desk or like in the past to my restaurants! I want more time with my wife and my boys, and for me setting up goals is a way of keeping myself accountable while benchmarking my progress.


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