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العربية

Know your food cost before the month ends.

In a restaurant the money leaks between the supplier invoice and the plate. Idrak connects your purchases, recipes and sales so you see margin per dish, not just revenue.

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Sumac Kitchen · SweifiehA month at a glance
Revenue
31,280
+8.1%
Food cost
33.6%
+2.4 pt
Covers / day
214
+11

Margin per dish

  • Mansaf plate

    food cost 41%

    4.950 JD

  • Chicken shawarma meal

    food cost 29%

    3.250 JD

  • Fattoush

    food cost 18%

    2.300 JD

  • Mixed grill

    food cost 38%

    7.400 JD
Illustrative

Restaurants

What gets in the way

  1. 01

    Recipe costs drift

    Chicken goes up 300 fils a kilo and nobody re-costs the menu. Your best seller slowly stops earning.

  2. 02

    Busy isn't profitable

    The dishes that sell most aren't always the ones that pay the rent.

  3. 03

    Voids after closing

    Comps, voids and staff meals blur together in the POS, so nobody can tell what's normal.

What Idrak finds

Typical monthly findings for a single branch · illustrative

  • Dishes below target margin

    318.500 JD

    Menu items whose food cost is above 35% of the price.

  • Ingredient price drift

    245.000 JD

    Supplier price rises not reflected in your recipe costs.

  • Voids & comps

    132.750 JD

    Voids and comps outside normal hours or above the usual rate.

  • Waste & over-ordering

    88.000 JD

    Purchases that exceed what your sales could have used.

Total784.250 JD

Other industries

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