[{"data":1,"prerenderedAt":80},["ShallowReactive",2],{"blog-en-inventory-recipes":3},{"doc":4,"newer":62,"locales":77},{"id":5,"title":6,"body":7,"category":60,"date":61,"dateUpdated":62,"description":53,"excerpt":63,"extension":64,"image":65,"imageAlt":62,"imageHeight":66,"imageWidth":67,"meta":68,"navigation":69,"path":70,"readTime":71,"seo":72,"seoDescription":73,"seoTitle":74,"stem":75,"supersededBy":62,"__hash__":76},"blog\u002Fen\u002Fblog\u002Finventory-recipes.md","Inventory and recipes: keep your margin under control",{"type":8,"value":9,"toc":52},"minimark",[10,15,19,22,26,29,32,36,39,42,46,49],[11,12,14],"h2",{"id":13},"why-bother-with-inventory-at-all","Why bother with inventory at all",[16,17,18],"p",{},"Plenty of smaller operations run on gut feeling — as long as the register balances at the end of the day, nobody looks at stock. But that's exactly where margin leaks away. Untracked losses, theft, food that spoils, or an item sold below the cost of its ingredients — you don't see any of it until you do the math.",[16,20,21],{},"In Kasyro, inventory lives right inside the register. Every sale deducts ingredients according to the recipe, so real stock levels keep themselves current. No second spreadsheet, no stocktake every single night.",[11,23,25],{"id":24},"recipes-know-what-a-dish-costs-you","Recipes: know what a dish costs you",[16,27,28],{},"You assign each sellable item a recipe — a list of ingredients and their quantities. From current purchase prices, Kasyro calculates the cost per portion and therefore your margin. In the catalog you can see at a glance what drives profit and what only drives revenue.",[16,30,31],{},"A recipe can be attached to a product, a variant or an add-on from an add-on group, so \"extra fries\" or a \"gluten-free version\" carries its own cost. And because a cost snapshot is saved at the moment of sale, historical reports stay accurate even after ingredient prices change later on.",[11,33,35],{"id":34},"write-offs-stocktakes-and-real-stock-levels","Write-offs, stocktakes and real stock levels",[16,37,38],{},"Goods break, food expires, some gets written off for staff. Kasyro accounts for these movements — you record a write-off and stock stays correct. At stocktake you simply compare physical and recorded levels, and the difference is right there in front of you.",[16,40,41],{},"That lets you spot bottlenecks before they cost you money: which ingredient disappears faster than it should, what regularly runs out during the rush, and where a larger pack size pays off.",[11,43,45],{"id":44},"the-numbers-that-tell-you-what-earns","The numbers that tell you what earns",[16,47,48],{},"The highest revenue isn't the highest profit. An item turning over 1,600 EUR a month at a poor margin earns you less than an unassuming specialty at double the margin. Kasyro's reports show both side by side — revenue and margin by item and category.",[16,50,51],{},"Adjust your pricing, your menu and your purchasing accordingly. A few minutes over the numbers once a week turns the register into a tool that tells you not just how much you sold, but whether it was worth it.",{"title":53,"searchDepth":54,"depth":54,"links":55},"",2,[56,57,58,59],{"id":13,"depth":54,"text":14},{"id":24,"depth":54,"text":25},{"id":34,"depth":54,"text":35},{"id":44,"depth":54,"text":45},"tips","2026-06-17",null,"Without visibility into your stock, you're selling blind. We show how recipes and inventory tracking in Kasyro reveal what a dish really costs you and what actually earns.","md","\u002Fimages\u002Finventory-shelf.jpg",800,1200,{},true,"\u002Fen\u002Fblog\u002Finventory-recipes","5 min",{"title":6,"description":53},"Connect recipes, purchase prices and stock levels to calculate portion costs, monitor real margins, record waste and understand stocktake differences.","Restaurant Inventory and Recipes: Protect Your Margins","en\u002Fblog\u002Finventory-recipes","u6SEl9P6PM1rRJa-YlxaJZMp8o14fi4UvMBnqdOLw4I",[78,79],"cs","en",1794003304416]