The COGS-Well Blog: Guides, Insights, and Success Stories

Running a modern kitchen or culinary operation is a balancing act. By automating culinary-driven features like recipe costing, variance tracking, and detailed menu analytics, kitchen and culinary leaders can stay focused on crafting exceptional food and optimizing menu performance.

Recipes can be more than just a set of instructions – when integrated into an inventory and recipe management system, they become a powerful tool for maximizing margins.

Is a 32% food cost good? Is your restaurant as profitable as it should or could be? Theoretical Cost and Usage Variance analysis is the highest level of insight into evaluating a restaurant’s operational performance.

In today's challenging restaurant landscape, every dollar counts. Menu engineering the difference between hoping a dish is profitable and knowing exactly how much it contributes to your bottom line.

Cost of Goods Sold: There is no better way to understand your food and beverage cost of goods sold (COGS) than to create recipes for each prepared item and menu item recipe you sell. When you know, based on the most current cost of ingredients, what a recipe is costing you to prepare, you know how to price it and how much margin it contributes to profits. By adding an interface to your Point of Sale system to your recipes, you will also know how much inventory you should have