Where did every kilo go? Culinary Cloud compares what you bought (your invoices), what your menu needed (recipes × units sold) and what you counted (inventory sessions) — and shows the gap per product, in euros, at the prices you actually paid. No estimates, no industry averages.
Book a demo →For every product you order, the utilization report computes how much your menu should have consumed over the period — recipe quantities per portion, including subrecipes and prep waste percentages, multiplied by the units your POS actually sold. The difference against what you bought is potential waste, valued at the latest price you paid.
That extra case of wine you over-ordered isn't waste — it's stock. Compare any two inventory counts and Culinary Cloud tells the difference for every product:
Every euro amount is based on the prices you actually paid your suppliers at the time — so the numbers stay true, even when prices change later.
From your purchases and sales, Culinary Cloud knows how much stock you should have. The difference with what your team actually counted is leakage — loss, theft, unrecorded staff meals, or counting errors. Money that left the building without a story.
Real kitchens buy the same ingredient from more than one supplier. Naive waste tools pin all recipe demand on one product — inventing waste on the Hanos tenderloin and shortage on the butcher's. Culinary Cloud treats a cost-price ingredient and its declared alternatives as one interchangeable supply pool and splits demand across the pool in proportion to what you actually bought.
Computed waste tells you the size of the gap; logged waste tells you the story. Staff record waste in seconds — a dish or an ingredient, a quantity, and a reason.
Trim, peel and prep loss are part of the real cost of an ingredient. Set a waste percentage per ingredient (or a restaurant-wide default) and Culinary Cloud costs the effective quantity: a 200 g portion at 10% waste is costed as 220 g. Dish cost, cost % and the utilization reports all use the same inflated quantities — so the numbers never disagree with each other.
| Data sources | Parsed supplier invoices (purchases), recipes incl. subrecipes (need), POS sales (units sold), inventory counts (stock) |
| Utilization report | Ordered vs. menu-needed per product over any period; unmapped/unmeasurable products separated out |
| True consumption | Between any two inventory counts of a group or section; the period runs from count to count |
| Leakage | Expected vs. counted stock per product, in euros, with a reliability flag on every row |
| Ingredient alternatives | Primary + alternatives pooled as one supply; proportional demand allocation |
| Logged waste | Per dish or ingredient, six reason categories, attributed to supplier products |
| Valuation | Always your own invoice prices (excl. VAT) — historical numbers keep the prices of their day |
By comparing three real data sources: what you bought (parsed supplier invoices), what your menu needed (recipes with per-portion quantities, including subrecipes, multiplied by POS units sold), and what you physically counted (inventory sessions). The Product Utilization report shows bought vs. needed per product; the True Consumption report adds inventory counts so over-ordering that is still on the shelf is counted as stock, not waste.
Potential waste = you bought more than your menu needed — a signal for over-ordering. True waste = what actually disappeared beyond what your sales required, measured between two inventory counts — over-ordering that is still on the shelf doesn't count. Leakage is the gap between the stock you should have and the stock you counted, per product, in euros.
When you buy the same ingredient from multiple suppliers — beef tenderloin from both Hanos and a local butcher — naive tools attribute all recipe demand to one product, manufacturing phantom waste on one supplier's product and phantom shortage on the other. Culinary Cloud lets a cost-price ingredient declare alternatives; the primary and its alternatives are treated as one interchangeable supply pool and demand is split across them in proportion to what you actually bought.
Yes. Staff log waste entries per dish or per ingredient with a quantity and a reason — expired, over-prep, mistake, bad quality, accident or other. Logged waste is attributed back to the underlying supplier products, so reported waste and computed waste can be compared side by side.
No. The Product Utilization report works from invoices, recipes and POS sales alone. Inventory counts (via the Cloud Count app) unlock the stronger reports: True Consumption and Leakage, which distinguish real loss from stock still on the shelf.
Real prices. Every gap is valued at the prices on your own supplier invoices — what you actually paid, not an industry average. Products that can't be measured honestly are shown separately and excluded from the headline figure instead of being guessed.
