Alacena is the inventory and food cost platform for restaurant groups, hotels and central kitchens. Counts, recipes, purchasing and margins live in one system and update with every sale.
Food is the largest cost a kitchen can control. Most teams only see it once a month, after the count.
Alacena connects deliveries, recipes and point-of-sale data, so the gap between what you should have used and what you actually used shows up the same day, while you can still do something about it.
Walk-in, dry store, bar. Each area has its own count sheet in shelf order. Several people count at once, and the app works offline in the basement.
Gross and net weights, trim and cooking loss, sub-recipes. When a supplier changes a price, every dish that uses it is recalculated. Try it on the right.
| Ingredient | Gross | Loss | Net | Price / unit | Cost |
|---|---|---|---|---|---|
| Spaghetti | 0.120 kg | — | 0.120 kg | $3.20 | $0.38 |
| Guanciale | 0.060 kg | 8% | 0.055 kg | $26.00 | $1.56 |
| Egg yolk | 3 pc | — | 3 pc | $0.22 | $0.66 |
| Pecorino romano | 0.030 kg | 4% | 0.029 kg | $30.00 | $0.90 |
| Black pepper | 0.002 kg | — | 0.002 kg | $22.00 | $0.04 |
Alacena drafts tomorrow’s order from what is on the shelf and what you expect to sell. The chef reviews it, and it goes to each supplier in their format.
Sales are depleted through recipes, so you see what each kitchen should have used next to what it did use. The difference is broken down by item and by waste reason.
One recipe book and one price list across every location. Compare sites on the same terms and spot the kitchen that drifts.
Solutions for restaurant groupsBanquets, room service, outlets and the staff canteen draw on one inventory. Every event gets its own cost sheet.
Solutions for hotelsPlan production from site orders, track batches and use-by dates, and transfer to locations at cost.
Solutions for central kitchensWe link your point of sale, set up locations, storage areas and suppliers.
We move your recipes from spreadsheets or your old system and check yields with the chef.
Your team does one opening count with the app. That count is the baseline.
Every morning: food cost by site, variances to check and a draft order for each supplier.
All plans include onboarding and a 14-day trial.
A single restaurant, café or bar
Three or more locations
Hotels, central kitchens, contract catering
Send us a few recipes and last month’s invoices. In the demo we will show your food cost by dish and where it leaks.