Features

Food Usage & Forecasting

Most operators know what they bought. Few know what they should have consumed.

Known
What you bought
Purchase invoices
Known
What you sold
POS or manual entry
Rarely known
What you should have consumed
← This is where waste hides

If you sold 300 burgers this week, there is a precise quantity of meat, buns, sauce, lettuce, and packaging that should have been used. Not an approximation. Not a feeling. A real number based on structured recipes.

When that number isn't clear, waste hides inside assumptions. Over-portioning looks like generosity. Inconsistent prep looks like normal variance. Ingredient leakage looks like market price increases.

When that number isn't clear, waste hides inside assumptions.

How It Works

From sales to
theoretical usage

Kyze calculates the exact theoretical consumption of every ingredient based on the recipes you structured and the quantities sold.

🔗
POS synced
Calculation happens automatically
✏️
No POS
Enter quantities sold — Kyze handles the rest

The goal is not complex inventory management.
It's clarity.

Once theoretical usage is calculated, compare it with reality. Patterns become visible:

Over-portioning
Actual usage exceeds what recipes require — portions are drifting upward silently.
Prep inconsistencies
Yield rates vary depending on who preps. Waste differs shift to shift.
Ingredient leakage
Stock disappears faster than sales justify. Usage variance signals a problem.
Unusual waste behavior
Specific ingredients spike in waste. Often linked to a prep method or supplier change.

Instead of saying, “Food cost feels high,” you start seeing possible causes.

Forecasting

Looking forward.
Not just back.

Simulate expected sales inside Kyze — a catering order, a busy weekend, a promotional event. The system calculates what you'll need before you spend a cent.

🧮
Ingredient requirements
Exact quantities needed per ingredient, per recipe, for the projected volume.
💸
Projected food cost
Full cost simulation before the event happens — based on current prices.
📈
Financial impact preview
Expected margin and cost ratio before you commit to purchasing anything.
Reduces panic buying
Eliminates excess stock
Prevents unnecessary waste

The right mindset

Control without
obsession.

Food usage control isn't about obsessively counting every gram. It's about understanding what should happen — so you can recognize when reality drifts.

Most restaurants react after problems appear.

Structured restaurants anticipate.

Know expected usage
Structured recipes define the baseline — always.
Understand variance
See the gap between what should happen and what did.
Adjust before loss compounds
Early visibility means early action — not damage control.

Early enough to act. Not late enough to regret.

Know what you should consume.
Before you buy it.

Stop reacting to food cost spikes. Start forecasting with structure.

Request a Demo