Kitchen
Cost every dish to the gram.
A recipe is ingredients and quantities. Otto prices it from the last invoice, so the plate cost moves when the supplier's price does.
Plate cost, live
Every dish shows its cost, margin and food-cost percentage against the menu price, updated when a new invoice lands.
Yield and waste
A 10 kg case of onions is not 10 kg of onion. Yields are per ingredient, and waste is logged from the kitchen with a photo.
Staff meals and comps
Counted as what they cost, not what they would have sold for, and shown on their own line.