Know the real margin on every dish.
Invoices arrive by email. EUSTAK reads the PDF, pulls ingredients, updates price/kg and recomputes the food cost for every recipe.
The food cost you calculate by hand is outdated
Most restaurants calculate a dish cost once—when the recipe is created—and never update it. But supplier prices change every week. That dish you thought was at 70% margin might be 55% today, and you would not know until month end.
EUSTAK fixes this by connecting real supplier invoices to recipes and recalculating food cost automatically every time a price changes.
The 12-15 minutes per invoice benchmark comes from published research on manual invoice handling (Ardent Partners). The monthly hours are a worked example, not a promise: they depend on your real invoice and recipe volume.
From invoice to real margin in three steps
Upload invoices or connect email
Upload supplier PDFs or connect your email. EUSTAK reads invoices automatically and extracts products, quantities, and prices. Each supplier has a dedicated parsing profile for maximum accuracy.
Build recipes with real ingredients
Add ingredients with exact quantities. Each ingredient cost updates automatically whenever a new invoice arrives. No spreadsheets, no manual updates.
See real margins per dish
Visualize food cost and margin for every menu item. Simulate price changes, ingredient swaps, or supplier increases before you decide.
Do you know the real cost of a dish?
Food cost only counts ingredients. But every plate also consumes gas, electricity, chef time, kitchen rent, and equipment depreciation. EUSTAK calculates Full Cost by allocating fixed expenses across dishes, so you know the real cost—not just raw materials.
Example
- + Ingredients: 3.20 EUR
- + Allocated fixed costs: 1.80 EUR
- + Real dish cost: 5.00 EUR
- + Selling price: 14.00 EUR
- + Real margin: 64% (not the 77% you assumed on ingredients)
Everything you need to control costs
Automatic invoice parsing
Upload a PDF or connect Gmail. The system reads supplier, products, quantities, and prices automatically with supplier-specific models.
Dynamic recipe costs
Recipe costs update whenever new invoices arrive. Always see today's real cost, not last quarter's.
Scenario simulator
What if you raise price by 10%? Change supplier? Remove an ingredient? Simulate before deciding.
Full Cost with fixed expenses
Allocate rent, staff, utilities, and other fixed costs across dishes. Know the full cost, not only ingredients.
Profitability dashboard
See which dishes drive margin and which lose money. Sort by food cost %, absolute margin, or profit contribution.
Resources on food cost and restaurant profitability
How to calculate the food cost of a dish
→Theoretical vs actual food cost: why they never match
→Ideal food cost by venue type
→Restaurant labour cost: how to keep it under control
→How to manage suppliers and negotiate prices
→Menu engineering: building a menu that maximises margin
→Kitchen waste: how to measure and reduce it
→Managing seasonal costs in F&B
→How many hours a month you lose to invoices, food cost and supplier prices
→Restaurant energy costs: how to calculate them
→Bakery and pastry food cost: what actually changes
→Food cost FAQ
What is restaurant food cost?+
What is a good food cost percentage?+
How do you calculate food cost for a dish?+
What is the difference between food cost and full cost?+
Can I import supplier invoices?+
Does EUSTAK work for any type of restaurant?+
Can I calculate the cost of cocktails, wine and drinks too?+
Stop calculating food cost in spreadsheets
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