For chefs and kitchen managers. Your recipes, costed and followed.
Write the recipe once. Enplacio works out cost per portion, nutrition and allergens, the floor follows the approved version, and the team learns what changed.
Recipe · Country sourdoughExample · 10:05
Version 9 · draftNeeds approval
Cost per loaf$1.18
Selling price$4.20
Gross margin71.9% · target 70%
Sesame added · allergens and nutrition recalculated
Sub-recipe · levain v3costed through
A day with Enplacio
Your day, with the numbers already done.
What a kitchen manager's day looks like when recipes, prep, checks and training share one record.
- Check the prep planToday's batches come from the orders, with ingredients allocated by lot.
- Change a recipeSwap an ingredient in a draft and watch cost and margin move before you submit it.
- Approve itCompare the draft with the live version side by side, then approve it.
- Labels followAllergen and ingredient statements update from the new version.
- Teach the changeUpdate the SOP, and a two-question lesson covers only what changed, in each cook's language.
- Review wasteWhat was thrown away today, by item, reason and cost.
In your words
The terms your kitchen already uses. Live today unless marked.
Recipe versionsSub-recipesCost per portionTarget marginNutrition per servingContains and may-containMethod steps with photosBatch scalingSOPsLessonsWaste by reasonCleandown sign-offSpecifications · nextSquare and Toast POS · next
The screens you use
Modules for chefs and kitchen managers.
Questions
From chefs.
Can cooks see costs?
Only if their role allows it. Everyone else sees the recipe without the money.
Can I bring recipes from Word or PDF?
Yes. Upload a photo, PDF or Word file and it becomes a draft for you to check and approve.
Does nutrition update when I change a recipe?
Yes. Nutrition and allergens are recalculated from the ingredients in each version.
Get started