The menu sits behind a QR code on each table, and every dish has a recipe card with its portion weights and food cost.
In short: a printed menu is hard to keep current, and food cost is easy to lose track of. 4restaurants.net links the menu to the recipe cards. For each dish you enter the ingredients with their portion weights, and the application works out the food cost from that recipe. The QR code on the table opens the menu on the guest's own phone, and the recipe card is the reference your kitchen works from.
A printed menu stays the same until the next print run, and every change means a reprint. A digital menu behind a QR code on each table is updated in the application, so the dishes on offer change without anything being reprinted. Guests open it on their own phones from the code on the table.
A consistent dish starts with a clear recipe, such as 180 g of chicken breast, 120 g of potatoes and 30 ml of oil. In 4restaurants.net each recipe lists its ingredients, the portion weight of each one and the unit of measure. The recipe is the written reference for the dish, so portions are written down rather than remembered.
Food cost is what the ingredients of a dish cost to put it on the plate, and it changes whenever a recipe or its quantities change. Because each dish is a recipe with portion weights, you can see the food cost of every dish and which ones cost the most to make. Compare it with the selling price excluding GST, which is the figure that matters for food cost.
Reports show what was sold per day, per dish and per waiter, so you can see which dishes sell in each service. Read them next to the food cost of each recipe, so the two can be compared.
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. You enter the ingredients with their portion weights and units of measure, and the application works out the cost of that dish from the recipe as written.
Yes. For each dish you see its food cost, next to the portion weights and ingredients it is made from.
Yes. Reports show what sold per day, per dish and per waiter, so you can compare services and see which dishes are selling.
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.
We load your 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.
