Compare monthly profit across locations and the group without assembling separate reports.
Food cost and P&L
See what every restaurant and menu item earns
TasteMetrics combines sales with verified purchase costs and the remaining P&L lines. It shows monthly profit by location and the margin of each menu item.
When the result changes, you can trace it to the ingredient, price, delivery, waste, transfer or recipe that changed the cost.
Revenue EUR 99,700
Food cost 33,0%
Operating profit EUR 11,370
Food cost target 30,0%
Theoretical food cost 32,0%
Actual food cost 33,0%
Largest usage variance: mozzarella +14 kg Needs review
Without TasteMetrics
Profit is down, but the report does not show where
P&L shows the monthly result and a food cost report shows a percentage. Someone still has to find which location, menu item or ingredient caused the difference.
- Head office builds the result from POS exports, spreadsheets, invoices and information from managers.
- A new ingredient price changes a dish margin, but the report does not show the change against that menu item.
- A stock discrepancy or transfer reaches the result without a clear link to the location where it happened.
From restaurant profit to the event that changed it
The system recalculates the results of locations and menu items, and links each cost change to its source.
- 1
Restaurant P&L
Sales, verified supplier invoices and other P&L lines show the monthly result of each restaurant.
- 2
Menu item margin
Recipes, current ingredient prices and sales show the cost and margin of every menu item.
- 3
Source of the variance
A variance leads back to the price, delivery, usage, waste, transfer or recipe that changed the result.
Ongoing profit checks
See where you earn and where margin is being lost
TasteMetrics recalculates profit by location and menu item. When food cost or margin misses its target, the system shows the value of the variance and the records behind it.
A monthly report without history
- Shows the change after the period has closed.
- Combines price and quantity effects.
- Requires manual matching across several exports.
- Does not point to a document or inventory movement.
The result in TasteMetrics
- Separates theoretical and actual food cost.
- Ranks the ingredients with the largest variance by value.
- Links purchases, deliveries, transfers, waste and stock counts.
- Takes you from a P&L line to the source records.
Answers that a food cost percentage cannot provide
See the recipe cost, selling price and margin of every item on the menu.
Start with the ingredients and events that had the greatest financial effect.
A P&L line leads to the invoice, delivery, transfer, waste record or recipe behind it.
Frequently asked questions
What is the difference between theoretical and actual food cost?
Theoretical food cost comes from sales, recipes and ingredient prices. Actual food cost also reflects physical stock changes, deliveries, transfers and recorded waste.
Does TasteMetrics show a separate P&L for every restaurant?
Yes. Revenue and costs can be assigned to the correct location, operating unit and legal entity.
Does the system account for supplier price changes?
Yes. Verified purchase prices update recipe costs. The system separates their effect from a variance in the quantity used.
What if our recipes are out of date?
Preparing recipes, portions, units and yields is part of implementation. The cost result would not be useful without that work.
Can the report handle made-to-order products and pay-by-weight service?
Yes. TasteMetrics can record the actual ingredients in a made-to-order product. For pay-by-weight service, it can combine POS sales with changes in the weight of dishes on the counter.
Open a restaurant P&L and find the ingredient that changed it
During the demo, we will open one location, trace the cost variance to its ingredient and review the events behind it. We can focus on recipes, prices, stock or group reporting.
Book a demo Choose a time directly in Google Calendar.