Put your menu behind a QR code on each table, and keep a recipe card with portion weights and food cost for every dish.
In short: you cannot know what a dish costs if you do not know what goes into it. 4restaurants.net links the menu to recipe cards. For each dish you enter the ingredients with their portion weights, and the platform works out the food cost from that recipe. The QR code on each table opens the digital menu on the guest's own phone, so the dishes on offer can change without a reprint. Recipe cards, the menu and reports sit in the same application as table orders and ingredient stock.
A printed menu stays the same until the next print run, and every change costs a reprint. A digital menu behind a QR code on the table is changed in the application instead. The guest opens it on their own phone from the code on the table, and the dishes on offer change in one place.
A consistent dish starts with a clear recipe: 180 g chicken breast, 120 g potatoes, 30 ml olive oil and the seasoning. Each recipe in 4restaurants.net lists its ingredients, the portion weight and the unit of measure. The recipe is the written reference for the dish, so the portion is recorded rather than remembered.
Food cost is what the ingredients of a dish cost to put it on the plate, and it changes when a recipe or its quantities change. Because each dish is written as a recipe with portion weights, the platform shows the food cost of every dish, so you can see which dishes cost the most to make. Pricing decisions stay with your team.
The digital menu guests open and the recipe cards the kitchen works from are kept in the same application, so each dish has one name and one recipe. Table orders and sales reports refer to the same dish, so its sales and cost can be followed from one service to the next.
Each table has a QR code that opens the menu on the guest's phone. You update the menu in the application, and the dishes on offer change without a reprint.
From its recipe. You enter the ingredients with their portion weights and units of measure, and the platform works out the food cost of that dish.
Yes. For each dish you see its food cost, next to the portion weights and ingredients it is made from.
Yes. Reports show sales per day, per dish and per waiter, so you can compare services and see which dishes sell.
Yes. Every dish has its own recipe, with its ingredients, portion weights and units of measure.
Yes. The QR code on the table opens the digital menu on the guest's phone, with the dishes you have on offer.
Start with your top-selling dishes: enter their recipe cards with portion weights, and see the food cost of each one.
4restaurants.net publishes your menu behind a QR code on the table and ties it to the recipe book: portion weights per dish, food cost calculated from the recipe, and sales reports per dish.
We are transparent — here is where 4restaurants.net is not (yet) the best fit:
A fit for venues that want to know the production cost of every dish and to keep the menu and the recipes in one place. If you run a very short, fixed menu, a simplified recipe book may be enough.
| Feature | Limit / scope | Availability |
|---|---|---|
| Table reservations & floor management | Reservations on the floor plan, with table, party size and time | available |
| Digital menu, recipes & food cost | QR menu, portion weights, food cost per dish | available |
| Table orders | Orders taken at the table and sent to the kitchen | available |
| Ingredient stock | Ingredient stock levels, in the same platform as the recipes | available |
| Goods receipt & HACCP | NIR for goods received, HACCP logs, allergens declared per dish | available |
| Table bill & sales reports | Non-fiscal table bill (the fiscal receipt stays on your own cash register), reports by day, dish and waiter | available |
4restaurants.net brings into a single platform table reservations on the floor plan, the digital menu with recipes and food cost, table orders sent to the kitchen, ingredient stock levels and sales reports.
The reservation is entered in the platform, on the table where the party sits, with the party size and time. It appears on the floor plan.
From the recipe. You enter the ingredients with portion weights, and the platform calculates the production cost (food cost) of the dish from the ingredients and quantities in the recipe.
Yes. The server enters it at the table, and the order reaches the kitchen from the platform, with its items and the table it came from.
No. The platform is used alongside the restaurant’s own cash register: it gives a non-fiscal table bill, and the fiscal receipt stays on the cash register.
Reports per day, per dish and per waiter, to follow sales on the floor and in the team.
Yes, 4restaurants.net is part of the 4b2b ecosystem but works as a standalone product; other ecosystem products, such as 4invoices or 4notify, are separate.
