A QR menu: you change the price, not the print run
A printed menu freezes your prices for months and costs you money every time an ingredient goes up. A digital menu behind a QR code on the table changes in seconds: you adjust a price, add the dish of the day, mark whatever ran out in the kitchen as "sold out" and the guest immediately sees the correct version. You can publish different variants per service window — lunch, dinner, terrace, weekend — and show photos and descriptions that sell better than a single line of text. On top of that, you remove the awkward moment where a guest orders something that no longer exists.
The recipe book: portion weights, yield and sub-recipes
A consistent dish starts with a clear recipe: 180 g of chicken breast, 120 g of potatoes, 30 ml of sauce, plus the seasoning. In 4restaurants.net you define every recipe with ingredients, portion weights and units of measure, and also with the real yield after trimming and cooking — because 1 kg of raw vegetables never puts 1 kg on the plate. Sauces, stocks and other sub-recipes are defined once and reused across dozens of dishes, each carrying its own cost. The chef has the spec sheet to hand, and the plate looks the same whoever is on the station.
Production cost and margin, calculated live
The cost of a plate is not a fixed number: it moves every time the price of butter or meat moves. Because the recipe book is tied to the purchase prices in stock, 4restaurants.net recalculates the production cost automatically and shows you the gross margin on every dish. You immediately see which dishes make you money and which sell well but leave little — the classic menu analysis that separates the stars from the popular low-margin plates. You can set a target margin per category and get an alert when a dish drops below it, so you react before the month closes.
Allergens: the legal duty, solved in the recipe book
Regulation (EU) No 1169/2011 requires that consumers be informed about substances causing allergies or intolerances — the 14 categories in Annex II — including for food that is not prepacked, such as dishes served in a restaurant. In 4restaurants.net you flag allergens once, at ingredient level, and the platform propagates them to every recipe that uses it and to the digital menu the guest reads. When you change a supplier or an ingredient, the information updates everywhere, without re-reading the whole menu by hand.
Prices, promotions and VAT rates per group
A restaurant menu has neither a single price nor a single VAT rate: restaurant and catering services fall under the reduced rate, while alcoholic drinks and certain soft drinks stay at the standard rate. You set the rate on the product group, and when the law changes — as it did when the Romanian reduced rate moved to 11% in August 2025 — you update it once, not dish by dish. The same place is where you configure promotions: a fixed-price lunch menu, happy hour at the bar or a discount for group orders.
