One approved version of every dish.
Recipes and sub-recipes with versions, steps and photos. Change a sauce and every dish that uses it is re-costed.
Software for restaurant groups. The same dish, the same cost, in every kitchen.
Recipes are costed per portion and approved once, so every kitchen makes the same dish. Checks, schedules, tips and training run on phones, in each person's language.
Cost per portionTip poolingEN, ES, FR-CA, PT on the floor
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
What changes
Three problems every restaurant group knows. Fixed on one record.
Checks with limits, on a phone.
Fridge, hot holding and cooling checks with limits and due times. A failure holds the food and alerts the right person.
Tips pooled by hours.
Hours from the punch kiosk drive the pool, with a preview before it posts.
How it works
From the recipe to the pass. Every step on the same record.
Writtenapproved and costed
Scheduledshifts and skills
Preppedbatches and lots
Checkedhot and cold holding
Wastedby lot and cost
Trainedlessons in their language
Modules restaurant groups use
Restaurant groupsAnd as you grow
Who uses it
A screen for every role in the restaurant.
On the roadmap
Coming for restaurant groups. Published, so you can plan with us.
Questions
Restaurant groups, answered.
Does it replace our POS?
No. Enplacio runs the kitchen and the team. Square and Toast connections are on the roadmap, so sales can feed stock and the forecast.
Can we see the cost of each plate?
Yes. Each recipe shows cost and margin per portion, from current ingredient prices.
Can we pool tips?
Yes. Tips are pooled by hours worked, with a preview before you post and a way to reverse it.
Do labour rules cover our state?
You set the rules for each jurisdiction: overtime, breaks, rest, schedule notice and minors' hours, each set to block or flag.
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