Culinary Resource Planning: cost, stock and waste in one place
Culinary Resource Planning (CRP) is how a food business keeps its recipes, ingredient costs, stock and waste connected, so every number on the menu comes from the same source.
Costing
Recipe costing with sub-recipes, prep yield, packaging, overhead and delivery pricing. Free to start.
Stock and waste
A stock ledger and stocktake per outlet on the Ops plan, plus a waste log on every plan.
Suppliers & Purchasing
Master supplier directory on every plan; purchase orders and goods receiving linked to stock on Ops.
- Production planning and automated prep lists: Coming with launch