Know what a dish costs after your supplier raises prices
Rotahr costs each recipe from the last price you actually paid for every ingredient, so when a supplier puts butter up, the gross margin on every dish using butter updates without anyone rebuilding a spreadsheet.
Most kitchens cost their menu once, when they write it, and never again. Then supplier prices move for eighteen months and the dish everyone orders quietly stops making money. The spreadsheet that would have caught it needs a manual update per ingredient per price change, so it doesn't happen.
Here the link is live. Each recipe reads the current stored price for its ingredients, and those prices update when a delivery is entered — including from a scanned delivery note. Costing therefore reflects what you paid last week rather than what you paid when the menu was designed.
Recipes double as the kitchen's reference. Managers can attach a photo of the finished dish, so a new chef plating it on a Saturday sees what it's meant to look like instead of guessing, which is a specification problem as much as a costing one.
Stock levels come from the same delivery entry, so one photo of a delivery note moves the expense, the stock and the HACCP record together.
What it does
Live ingredient pricing
Recipes read the last price paid per stock item, so a supplier increase flows through to every affected dish automatically.
Supplier price history
Every price change on a stock item is recorded with the date and where it came from: a stock edit, a scanned receipt, a delivery note or a supplier statement reconciliation. You can see when ribeye went up, and by how much.
Margin Guard in the Manager Copilot
When a supplier price moves, the Copilot's Margin Guard lists the dishes it hurt, shows gross profit before and after, and suggests the menu price that would hold your target GP (70% by default). It suggests only; menu prices never change on their own.
Delivery note scanning
One photo reads vendor, date and line items, then updates stock, the expense and the HACCP delivery check.
Dish photos for plating
Attach a photo of the finished plate to each recipe. Kitchen staff see it on the recipe card, which keeps presentation consistent across shifts.
Gross margin per dish
Cost against menu price per dish, so the menu engineering conversation starts from numbers.
Stock levels
Current levels per item, fed by deliveries rather than by a separate stocktake ritual.
Who this is for
Kitchens on a fixed menu who haven't re-costed since supplier prices moved, and anyone whose food cost percentage is a surprise every month.
What it doesn't do
- —Depletion isn't automatic unless a POS is connected — stock goes up on delivery, but sales-driven depletion needs the POS link or a periodic count.
- —Yield and wastage factors are simple. A recipe that loses 40% of its weight in trim needs that reflected in the quantities you enter.
- —It isn't a full inventory system with par levels and automatic purchase orders.
Common questions
Do I have to enter every ingredient price by hand?
Only the first time. After that, delivery entry — including scanned delivery notes — keeps prices current.
Can I see which dishes stopped being profitable?
Yes. Because costs update from real prices, margin per dish moves on its own and the losers become visible. The Manager Copilot also flags them in the daily brief as soon as a supplier price rise pushes a dish below your target gross profit.
Does it work without a POS?
Yes for costing and delivery-fed stock. Sales-driven depletion is where a connected POS adds real value.
See it with real data
A full demo venue, nothing to sign up for. 3 months free if you keep it.
Open the demoWorks with
Manager Copilot
One daily brief from your own rota, bookings, HACCP logs, stock and supplier prices: missed checks, margin hit by price rises, waste, covers vs staffing, no-show risk. Included on every plan.
Bookkeeping & receipts
Snap a receipt or delivery note and AI reads the vendor, date, total and tax. Category totals, P&L, tax summary and CSV export for your accountant.
HACCP & food safety
Digital temperature checks, delivery records, cleaning schedules and a corrective action log. Export a full HACCP pack as PDF for an inspection.