An Idea That's Not Worth It
Seasonal ingredients last a week. By the time you’ve calculated the weight, the loss, and the selling price, you’ll either have to sell it blindly or miss the window entirely. Both options cost money—just in different ways.
A proposal isn’t a finished menu
Based on what you want to cook, you can get a proposed recipe and an estimated cost. Only the calculation you approve and link to inventory goes onto the menu. A computer won’t replace the head chef or figure out allergens for him.
The key is speed: the price is determined the day you put the dish on the menu, not during inventory a month later.
