Don't Just Calculate Cost — See Where It Comes From
From Order to Insight.
Restaurant cost management calculates and monitors product cost together with recipes, purchase prices, stock movements, consumption and waste. Because Kerzz keeps sales and stock in one structure, it shows food cost not just as a result but alongside the movements that produced it.
You cannot read a product's true cost off its recipe price. Purchase prices move mid-week, theoretical and actual consumption diverge, waste accumulates, counts come back short. Even when the percentage in the report is right, a system that cannot show why it rose does not produce a decision.
Kerzz treats cost as a layer built on top of stock and sales. The aim is not to publish a cost figure but to make visible which movement produced it, in which product and at which location.
Live recipe costTheoretical vs actual consumptionBy product and by location
Kerzz Operations Layer
One Platform
Food cost is read together with the movements behind it.
How it works
Cost recipes with current data
The ingredients and quantities in a recipe are related to current cost values. Product cost is not a fixed label but a live figure that follows movement on the purchasing side.
See purchase price changes early
A rise in ingredient cost hits product cost and menu profitability directly. Because cost tracking is tied to purchasing data, you can see the same day which recipes and products a price increase struck.
Compare theoretical and actual consumption
Sales and recipe data say how much should have been consumed; counts and stock movements show what actually happened. The gap points at portion control, waste recording, off-ticket consumption or entry errors.
Track waste as a cost line
Waste lowers profitability, not just quantity on hand. Recording waste with its reason makes the loss visible in the cost table by product and by point of origin.
Product and menu profitability
Reading recipes, ingredient cost and sales together gives contribution per product — separating high-volume, low-margin items from low-volume, high-contribution ones.
Cost tracking by location
In multi-location operations, locations running the same recipes are compared on cost and consumption. The difference is usually operational rather than product-related, and it points at the location to focus on.
Where products and recipes are standardised, cost is run centrally in one language — so as locations multiply, cost management does not fragment into different methods.
Who it is for
Chains actively managing food cost
Operators doing menu engineering
Structures allocating central kitchen cost to locations
High-volume operations with thin margins
Buying guide
What to look at when tracking food cost
Assess food cost with recipe cost, purchase prices, sales volume, theoretical and actual consumption, waste and count variances together. Examining the movements behind the percentage — rather than the percentage alone — gives the real operational picture, and improvement only happens on those movements.
Frequently asked questions
How is recipe cost calculated?
Ingredient quantities in the recipe are multiplied by current cost values to give product cost, and purchase price changes update that figure.
What does the theoretical vs actual gap mean?
It is the difference between what sales say should have been used and what actually left stock — pointing at portion control, unrecorded consumption or missing waste entries.
Can stock and cost be tracked together?
Yes. Because sales, recipe and stock data sit in one structure, cost is read together with the movement that caused it.
Can cost be seen per location?
Yes. Consumption and cost for locations running the same recipes can be tracked and compared per location.
Bring your operation onto one platform.
Let us plan the right setup for your business — you do not have to wait to start using it.
