What To Eat?

Open Insights > Sales. You need a verified provider account to load private data and approval to save costs or inventory. Check the business timezone above before comparing days. Examples below use XCD (EC$); use your own menu currency and measured quantities.

First-time setup: follow this order

1. Create your meal, portions, paid extras and opening hours in your menu first.
2. Expand Food waste and ingredient inventory, then select Load inventory. Add ingredients with fixed units: Rice (uncooked) in g, Oil in ml, or Eggs in individual units.
3. Record a Physical stock count for each ingredient before trading. For 10 kg of rice, enter 10000 g, not 10.
4. Save Package prices and usable yield for each ingredient. A 1000 g rice bag costing EC$10 with 100% yield costs EC$0.01/g. Package pricing does not add stock; record a purchase separately when stock arrives.
5. Save Recipe quantities per serving: for Rice bowl, base rice 200 g; Large adds 100 g, not the full 300 g. For each option, check Additional quantities are recorded before entering quantities. Checked with blank quantities means no added use; unchecked means unknown.
6. Open Recipe costing, package servings and suggested price. Choose Regular, enter packaging 1, test base price 10, and target food gross margin 60. With 200 g rice at EC$0.01/g, total cost is EC$3, profit EC$7 and margin 70%; the suggested whole-meal price at 60% margin is EC$7.50.
7. Review, then select Apply calculated costs to future orders. Alternatively enter known money costs directly under Private menu costs. These are two ways to set the same costs; applying recipe costs replaces manual costs. Neither action changes selling prices or old sale costs.
8. For pricing beyond food costs, save Monthly business costs: rent, staff and utilities and expected monthly meals. Example: 5000 expenses / 1000 meals = EC$5 overhead per meal. With EC$3 food/packaging, full cost is EC$8; a 20% margin after overhead suggests EC$10. Review the separate full-cost estimate before manually changing a menu price.
9. Set Minimum stock levels, then check warnings and estimated portions after loading/refreshing inventory. Use Can I make this meal? to plan a specific quantity.

What to enter in each control

Daily routine and a stock-check example

Record purchases when received. Mark online orders paid only when payment is received; mark them completed when fulfilled. Payment adds sales; completion records ingredient usage, even if unpaid. Pending, preparing and ready orders have not deducted ingredients yet.

Record walk-in sales in POS for revenue and record their ingredient usage separately here. Four Regular rice bowls at 200 g each need one rice usage entry of 800 g. Do not enter the same automatically tracked online usage again. Gifts, drinks, missing recipes, removed components and prepared cancellations need manual usage or waste entries as appropriate.

Opening 10000 g + purchases 5000 g - usage 8000 g - waste 500 g = expected 6500 g. Count 6000 g: unexplained shortage is 500 g, separate from the 500 g logged waste. Two physical counts are needed. A count starts the next cycle; it is not a purchase or extra usage.

Save and refresh: save one form before moving on; inventory saves reload the inventory panel and discard other unsaved inventory edits. Refresh inventory after changing private costs; Refresh insights after applying recipe costs. Failed inventory retries resubmit the same original entry, even if you edit its fields. Reload inventory to discard that retry; if a connection failed, check the audit entries before creating another movement to avoid double counting.

Read results carefully: no sales does not mean zero ingredient use. Blank costs are not free ingredients. Food gross profit excludes overhead; use the separate full-cost estimate for entered rent, staff, utilities and other expenses. Demand counts placements, including cancellations and preorders, not kitchen workload. Check coverage warnings before making stock, promotion or staffing decisions.