What we hear when we sit down with operators
Food cost is often watched only as a number after stocktake. That number can say a problem exists, but it does not always explain where it started.
The recipe speaks about theoretical use. The store shows real movements. The gap can be the portion, waste, an unrecorded issue, a wrong purchase price or an error in the records.
Why fixing a single step is not enough
For food cost to serve a manager, it has to join the recipe, the current purchase price, sales and stock movement. A monthly stocktake on its own is too late a signal.
The recipe is the economic model of the dish
Every menu item should have defined ingredients and weights. Ellipse can calculate a theoretical cost from them using current stock prices.
When a supplier's price changes, the economics of the dish can change even if the chef does not change the recipe.
Sales create theoretical consumption
When a dish is sold through Ellipse POS, the matching ingredients are depleted according to the recipe. That creates a theoretical stock: what should be left if everything followed the standard exactly.
That gives the manager a running view before the stocktake.
The stocktake shows reality
The physical count is compared with the theoretical one. The difference is a reason to ask a question, not automatic proof of a staff problem.
It can be a larger portion, process loss, waste, an unrecorded internal issue or an error on goods in.
Food cost is only part of the economics of a dish
The ingredient cost matters, but it is not the whole margin. Decisions also have to include labour, energy, packaging, service and other operating costs.
Ellipse helps you get a more precise ingredient side, on which a better-informed decision can be made.
WHAT CHANGES ON SITE
What changes in the daily work
- A more current view of ingredient cost.
- A faster response to rising purchase prices.
- A comparison of theoretical and actual use.
- A better explanation of stocktake differences.
- A basis for changing the price or the recipe.
CONNECTED ELLIPSE MODULES
The solution does not live in an isolated module
Ellipse POS
Ellipse TeamCOMMON QUESTIONS
What operators ask us
Is food cost the same as the full cost of a dish?
No. Food cost usually covers the ingredient side. Wages and overheads are separate costs.
How often should recipes be updated?
Whenever the weights or the method of preparation actually change. Purchase prices should be updated from the stock documents.
Can the POS deplete ingredients automatically?
Yes, when the recipes are set up correctly.
What if the stocktake does not match the theory?
The difference is a reason to analyse movements, recipes and how the kitchen actually works.
HOW WOULD THIS WORK FOR YOU?
Let us pick one dish and walk its economics from purchase to stocktake
On one real recipe it is immediately clear whether the problem sits in the ingredient price, the weight, sales or the stock records.
