Автоматизация рецептур и себестоимости для ресторанов

We are laying out what i think is a ton of money on inventory management/cost control. We have one mom&pop restaurant concept with 2 locations doing approx $5M/year combined. Our monthly cost for software and someone to administer it runs to something like $4k/mo, not including the labor of BOH & FOH managers and assistants counting and inventory entry. We started, 20 years ago, using a spreadsheet to calculate change in on-hand inventory, and coupling that data with P&L to calculate food and alcohol costs. Eventually moved to "grown-up" cost control with Cheftec, then Orca in order to have web-based multi-user access. Always had issues getting reliable numbers (esp food) no matter our diligence, so went with a semi-3rd party program wherein their rep/tech helped with data entry, analytic…

$1,500/month for the software alone seems very expensive ! … especially if you’re still struggling to get reliable numbers from it… I work in a small cocktail bar and ran into the same kind of problem on a much smaller scale. I tried Excel, Google Sheets, Airtable and a few existing tools, but they either became too complicated or required constant manual updates. At the end, I just built my own tool for recipes, costs, margins, batches and inventory. My conclusion so far is that a simpler system people actually keep updated is probably more useful than a very precise one that costs a fortune to maintain.

I went down a very similar rabbit hole. I work in a small cocktail bar and started using AI to build a costing tool after getting frustrated with Excel, Airtable and a few existing solutions. It gradually turned into a proper app for recipes, ingredients, homemade preparations, batch yields, margins and spec sheets. But even with AI, it took me a huge amount of time to build and refine. Like months… That’s the trade-off: building exactly what you need is exciting, but it can easily become more time-consuming than simply doing the job with a spreadsheet or Airtable.