In the first tab, you need to register all the ingredients used in your kitchen defining their unit of measurement and cost for each unit.
Classification of Revenues and Units of Measure:
Along with the ingredients, you can create a classification for all your recipes and customize the units of measure used.
Then you will enter into the focus of the spreadsheet which are 20 technical sheets of your dishes. In those 20 sheets, you can fill in the name, the classification, the ingredients, and the way of preparation.
Record the sales of each of the registered dishes as datasheets to know your revenues, costs, and the profits from these sales.
Monitor the monthly profits from the dishes sold in your restaurant.
Ranking of the Dishes:
Check out which dishes have generated a better result & profit by analyzing their performance ranking.
The dashboard visualizes the control panel with main indicators and graphs obtained from the sales control and technical sheets.