Recipe costing
Connect yields and ingredient requirements to known product costs, then review total cost, unit cost, sale price, and food-cost percentage.
Professional beta
Costing, production, and purchasing without a restaurant-management detour.
One Professional workspace represents one physical business or location. Operators with multiple locations use one workspace per location, keeping inventory, production, permissions, and billing boundaries clear.
Inventory
Track quantities, units, cost basis, expiration, low stock, waste, and a clear adjustment history.
Production
Plan batches, servings, or units for a date and compare total requirements with inventory already available.
Purchasing
Aggregate remaining requirements, map packages, estimate known costs, and group the result by store or supplier.
Deliberately outside scope: POS, payroll, reservations, accounting, employee scheduling, and automated purchasing. BiteRoster may prepare and explain requirements; it never places an order.