Ingredients, portion weights and allergens.
Even by voice.
Every recipe with its portion weights, linked to the products you buy: the cost updates from invoices, allergens are deduced from the ingredients, and every evening the recipe tells the inventory what to take out.
The chef has the recipe, in their head.
The portion weights are in a notebook, or nowhere. The cost was calculated once. The allergens are on a laminated sheet from two menus ago. And when an ingredient changes, nothing changes.
- Portion weights in the notebook
Whoever isn't the chef eyeballs it, and the cost changes.
- Cost calculated once
With the prices from when it was written.
- Allergens by hand
A sheet to redo at every menu change, and at every inspection.
You dictate it, and it writes itself.
The chef describes the recipe the way they'd make it: ingredients and portion weights. Ordinoo transcribes it, links every ingredient to the catalog product, with its price and its vendor, and the recipe is born already costed.
By voice, from a photo, or from a description.
A voice message in the kitchen, a photo of the notebook, or two lines written in a hurry. Portion weights become lines, ingredients become products, and the cost appears on its own because the prices are already there.
- With the chef's voice
The way they'd explain it to a new cook.
- Ingredients already in the catalog
If an ingredient isn't there, it asks you once.
It deduces the allergens, you don't write them.
Every product in the catalog carries its allergens from the vendor's spec sheet. The recipe adds them up, the menu shows them, the label prints them. If you swap the pecorino for a lactose-free one, the menu updates on its own.
- The big 9 allergens
Deduced from the products, always aligned.
- Menu and labels linked
One change in the recipe, three places updated.
The recipe works even when the place is closed.
It's not a document: it's the rule that tells the inventory what to take out for every dish sold, the food cost how much it cost, the report what changed. Written once, it works every night.
- Takes depletion of inventory
18 carbonaras, 2.25 lb of pancetta less.
- Recalculates the cost
With the price from last night's invoice.
- Ends up in the report
With the line that explains what changed.
Dictate a recipe to us,
we'll watch it come out costed
The chef describes a dish the way they'd make it, and in a minute there's the recipe with portion weights, today's cost and allergens. Without writing anything. Free and no strings attached: if it's not for you, we'll tell you ourselves.
- The chef dictates a dish
- The cost appears from the invoices
- The allergens, already deduced