Alacena brings inventory, recipes, purchasing and reporting into one system. Each module works on its own and gets more useful with the others.
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.
We 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.
Book a 30-minute demo. We will load a few of your recipes and show what each dish really costs.