Most kitchens still close the month with a clipboard, a spreadsheet and a long night. By the time the food cost number is ready, the weeks it describes are gone.
We started Alacena to move that number to the morning after. If every delivery, recipe and sale is recorded in one place, the gap between what a kitchen should have used and what it did use stops being a surprise.
Everything we build is tested in working kitchens before it ships. If a feature does not survive a Saturday service, it does not ship.