Turn recipe knowledge into useful cost information
Build a clearer view of ingredients, production quantities and the cost behind each dish or batch. Datrylo provides purchasing, inventory and manufacturing records as a foundation for a tailored food-cost workflow.
2 kg, 10 portions, 2 unsold
Follow a practical workflow example from the first request to the next handoff.
| Step | Linked record and result |
|---|---|
| 1 | Recipe RC-10 consumes 2 kg at 10,000 IQD/kg: ingredient cost 20,000 IQD for 10 planned portions. |
| 2 | Production yields 10 portions. Ingredient cost is 20,000 ÷ 10 = 2,000 IQD per portion. Record actual yield rather than assuming the planned output. |
| 3 | Eight portions sell; two become recorded waste. Waste ingredient cost is 2 × 2,000 = 4,000 IQD, excluding labour, utilities and packaging. |
Inspect the application foundation
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Keep the work connected
Maintain ingredient references, purchase units and bills of materials for prepared products. Record purchases and stock movements consistently so the underlying quantities and supplier costs are available for reporting.
Build around your operation
Commission recipe-to-sale consumption, yield and waste calculations, menu-cost reports and branch controls through our custom-development service. We design the recipe logic and financial treatment with your operations and finance teams.
Prepare the handoff review
Bring one source transaction, its exception, the responsible roles and the required output document. Use the case above as a starting point for your workflow review.