The menu opens from one restaurant QR code, and the recipe book holds the ingredients and batch quantities of every dish, so you see the food cost per portion of each one.
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 book: for each dish you enter its ingredients with the quantity needed per batch and the number of portions the batch makes, and the platform shows the food cost per portion. The menu is updated from the platform, without reprinting. The restaurant’s QR code opens it on the guest’s phone; the menu is read-only, shows allergens and sold-out items, and never shows costs.
A printed menu stays the same until the next print run, and every change means a reprint. The restaurant has one QR menu code, and the menu behind it is updated from the platform, so the dishes on offer change without anything being reprinted. The guest opens it on their own phone, and the menu shows allergens and sold-out dishes, never costs.
A consistent dish starts with a clear recipe: the ingredients, the quantity of each one needed for a batch, and the number of portions the batch makes. In 4restaurants.net you record every recipe with its ingredients, their quantities per batch and the unit of measure of each. The recipe is the written reference for the dish, so the portions are written down rather than remembered.
Food cost is what the ingredients of a dish cost to put one portion on the plate, and it changes whenever a recipe or an ingredient cost changes. Because each dish is written as a recipe with its batch quantities and portion count, 4restaurants.net shows you the food cost per portion of every dish on the menu, so you can see which dishes cost the most to make. The figure is there to read, and the decisions about the menu stay with the restaurant.
Reports show what was sold per day, per dish and per waiter, so you can see which dishes sell in each service. The food cost in each recipe sits next to the same dishes, so the two can be read together.
The digital menu and the recipe book are kept in the same platform, so each dish has one name and one recipe. The orders and the reports refer to that same dish, so its sales can be followed from one service to the next.
The restaurant has one QR code, which guests scan to open the menu on their phone. You update the menu from the platform, and the dishes on offer change without anything being reprinted. The menu is read-only and never shows costs.
From its recipe. You enter the ingredients of the dish with their quantities per batch and units of measure, plus the number of portions the batch makes, and the platform shows the food cost per portion. The figure follows the recipe as it is written.
Yes. For each dish on the menu you see its food cost per portion, next to the ingredients and batch quantities 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.
Yes. Every dish has its own recipe, with its ingredients, batch quantities, portion count and units of measure. The food cost shown for a dish is the one worked out from its own recipe.
Yes. The restaurant’s QR code opens the digital menu on the guest’s phone, with the dishes on offer, their allergens and any sold-out items.
We load your menu, build the recipe book with the batch quantities and set up the restaurant’s QR menu code, so the food cost per portion of each dish is there to read.
4restaurants.net publishes your menu behind a QR code on the table, with allergens and sold-out dishes marked, and keeps the recipe book alongside: batch quantities, number of portions and food cost per portion calculated from the recipe, plus 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 with allergens and sold-out dishes, recipe book, food cost per portion | 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 QR digital menu, the recipe book with 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 their quantities per batch and the number of portions, and the platform calculates the production cost (food cost) per portion.
The server enters it at the table and sends it to 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.
