Guests scan a QR code on the table to read the menu, while each recipe card holds the portion weights and food cost of its dish.
In short: a printed menu is out of date as soon as prices change, and the food cost of a dish is easy to lose track of. 4restaurants.net ties the menu to the recipe cards. For each dish you enter its ingredients with their portion weights, and the application works out the food cost from them. The QR code on the table opens the digital menu on the guest's phone, and you update it from the same place as your recipe cards, without reprinting.
A printed menu stays the same until the next print run, and every price change means a reprint. A digital menu behind a QR code on each table can be changed in the application, so the dishes on offer change without anything being reprinted. Guests open it on their own phones, straight from the code on the table.
A consistent dish needs a clear recipe: 180 g of chicken breast, 120 g of new potatoes, 30 ml of sauce. In 4restaurants.net each recipe lists its ingredients, the portion weight of each one and the unit of measure. The card is the written reference for the dish, so portions are measured rather than remembered, and the kitchen works from the same record.
Food cost is what the ingredients of a dish cost to put it on the plate, and it changes whenever a recipe or an ingredient quantity changes. Because each dish is written as a recipe with portion weights, the application shows the food cost of every dish on the menu, so you can see which dishes cost the most to make. Decisions about prices stay with your team.
Reports show what sold per day, per dish and per waiter. Read them alongside each dish's food cost, and you can see which dishes sell well and which earn less per sale. Menu decisions stay with you; the figures show where to look.
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 anything being reprinted.
From its recipe card. You enter the ingredients with their portion weights and units of measure, and the application works out the food cost from them. The figure follows the recipe as it is written.
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. Each dish has its own recipe card, 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 one dish: write its recipe card with the portion weights, and its food cost appears beside it.
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.
