Management
Stock and recipe costing: what each dish costs you and what's left in the store
A costing for every dish with its real margin. Stock that comes down on its own as you sell and warns you before you run out. So you raise prices on data, not guesswork.
- Margin per dish
- Automatic stock
- Low-stock alerts
What it does
Stock and recipe costing: what you'll actually use every day
01
Costing you can actually follow
Ingredients, quantities and purchase price. The system tells you what the dish costs you and the margin it leaves at your menu price. If tomatoes go up, you see it.
02
Stock that moves by itself
Every sale deducts what went into it. No counting crates every night. Adjust with a physical stocktake whenever you like and see the wastage.
03
Alerts before you run out
A threshold per product: when it drops below, you get an alert. You order in time and "we've run out" disappears from your waiters' vocabulary.
04
Optional module
Not everyone needs it on day one. You switch it on when your operation calls for it, without changing system or fee.
Why choose it
Why Stock and recipe costing with Sevilla TPV
- Spots the dishes that leave no margin
- Cuts wastage and petty pilfering
- Helps you set prices sensibly
- Connected to expenses and suppliers
- Switch it on whenever you like
- We help you load the recipe cards
Recipe costing is what separates the operator who knows they're making money from the one who thinks they are. With the stock and recipe costing module, every dish has its real cost and its real margin, worked out from purchase prices that come straight in from your supplier invoices. And stock comes down with every sale, warns you before you run out and brings to light the wastage nobody sees. It's optional because not everyone needs it on day one; it's included so that the day you do need it, you don't have to change system.
Shall we go through it with your menu?
We'll show you this feature working with your own products. 20 minutes, no obligation.
Sectors
Where it pays off most
Every type of business uses it in its own way.
Goes well with
It works better alongside the rest
It's all in the same system and the same monthly fee.
Management
Expense tracking
Photograph the invoice and it's on record. Costs, suppliers and P&L by period.
See moreManagement
Analytics and reports
Sales, average spend, peak hours, top products and P&L from your phone.
See moreSales and floor
Hospitality POS
Touchscreen with tables, order tickets, payments and cash-up. Unlimited users and terminals.
See moreMenu and orders
Digital QR menu
QR menu with photos, allergens and translation into 7 languages, synced with the POS.
See moreBusinesses that already trust us
Bars, restaurants, lounges, academies and shops. Every logo is a real customer who works with us.
What we get asked
Questions about Stock and recipe costing
Do I have to enter every ingredient of everything?
The sensible way is to start with the 15-20 dishes you sell most: that's where the money is. The rest you add as you go.
How do I know the purchase cost?
From the expenses module: photograph the supplier invoice and the prices are captured. The costing then uses them.
Does it cover drinks?
Yes: bottles, kegs, soft drinks. That's where the discrepancies show up most.
Is it compulsory?
No. It's an optional module on the roadmap; plenty of venues start without it and switch it on in the second or third month.
How much does it cost to switch on?
It's part of the monthly fee. What it costs is your time to load the recipe cards, and we'll walk you through that.
Got another question? Drop us a line or give us a call: we answer the same day.
Get started with Stock and recipe costing at your venue
Tell us how you work and we'll put together a fixed quote in under 24 hours. No obligation, no small print, and someone from Sevilla at the other end.
We call you within 24 h · Equipment included · 24/7 support