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Key Features

Recipe and Ingredient Control
designed to record the consumption of ingredients used from each menu sold. Facilitate to monitor the available amount of every foodstuff.

Efficient Cost and Management
Using average cost base inventory, ordering and receiving, you can see exactly what your food cost is in each dish you serve.

Menu Engineering & Price Decision
Find out the cost of raw material for every menu item sold and helps to make price decision accurately in favor of increasing the company profit.