One recipe book for every location.
Standardize recipes, prices and counts across sites, and see which kitchen drifts from the plan before month-end.
Food cost by location
TheoreticalActual
0%10%20%30%
28.129.4
Downtown29.033.1
Riverside30.231.0
Airport27.628.3
Old TownWhat gets in the way
Same dish, different cost
Portion sizes and substitutions drift from site to site, and nobody sees it until the P&L arrives.
Counts in spreadsheets
Each kitchen counts in its own way, so the numbers cannot be compared.
Prices that move every week
Menu prices are set once or twice a year. Ingredient prices are not.
How Alacena helps
- Central recipe book
- The culinary team maintains recipes once and publishes them to every site.
- Site comparison
- Theoretical and actual food cost for every location on one screen.
- Transfers between sites
- Move stock between kitchens at cost, with both sides confirming the quantities.
- Group purchasing
- Negotiated prices apply everywhere, and off-contract buying is flagged.
Recommended plan
Group
$69per location / monthThree or more locations
- Everything in Kitchen
- Transfers between sites
- Invoice capture
- Automated ordering
- Group reporting
See your own numbers in Alacena.
Book a 30-minute demo. We will load a few of your recipes and show what each dish really costs.