The menu sits behind a QR code on the table. Each dish has a recipe card with portion weights, so you can see its food cost.
In short: a printed menu is hard to keep up to date, 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 the ingredients with their portion weights, and the platform works out the food cost from them. The QR menu on the table is updated from the platform, without reprinting, and the recipe card is the reference the kitchen works from. The menu, the recipes and the reports stay in one application.
A printed menu stays the same until the next print run, and every change means a reprint. A digital menu behind a QR code is updated from the platform, so the dishes on offer change without anything being reprinted. The guest opens it on their own phone, straight from the code on the table.
A consistent dish starts with a clear recipe: 180 g of chicken breast, 120 g of potatoes and 30 ml of olive oil, plus the seasoning. In 4restaurants.net each recipe card records its ingredients, the portion weight of each one and its unit of measure. The card is the written reference for the dish, so portions are 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 ones cost the most to make. Decisions about prices and portions stay with the restaurant.
Reports show what was sold per day, per dish and per waiter. The food cost on each recipe card sits next to the same dishes, so you can read sales and cost together.
Each table has a QR code that opens the menu on the guest’s phone. You update the menu from the platform, and the dishes on offer change without anything being reprinted.
From its recipe. You enter the ingredients with their portion weights and units of measure, and the platform shows the food cost of that dish. Measure food cost against the price without VAT.
Yes. For each dish you see its food cost, next to the portion weights and ingredients it is made from.
Yes. Reports show what was sold per day, per dish and per waiter, so you can compare services and see which dishes sell.
They list the ingredients of each dish, so you can check them against the 14 major allergens. You are still responsible for giving guests allergen information for non-prepacked food (EU Regulation 1169/2011, Article 44).
Yes. The QR code on the table opens the digital menu on the guest’s phone, with the dishes you have on offer.
We help you load the menu, build the recipe cards with portion weights and set up the QR code for your tables, so the food cost of each dish is there to read.
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.
