Guests scan a single QR code for the whole venue to read the menu, while every recipe card holds the quantities per batch and the food cost per portion.
In short: a printed menu goes out of date the moment a price changes, and the food cost of a dish is easy to lose track of. 4restaurants.net links the menu to the recipe cards. For every dish you list its ingredients with their quantities per batch, and the application calculates the food cost per portion. A single QR code for the whole venue opens a read-only menu on the guest's phone, with dishes, allergens and sold-out items. Edits are made in the application and need no reprinting.
One QR code covers the whole venue and opens the digital menu. You edit the dishes in the application, so what is on offer changes without any printing. Guests see dishes, allergens and sold-out items, and never see costs. They simply scan the code with their own phones.
A dish that comes out the same every time starts with a clear recipe, such as 200 g of chicken, 150 g of potatoes and 40 ml of sauce. In 4restaurants.net each recipe names its ingredients, the quantity of each per batch, the unit of measure and the number of portions the batch yields. The card is the written reference for the dish, so portions are weighed rather than guessed, and the kitchen follows the same record.
Food cost is what the ingredients of a dish cost to get it onto the plate, and it moves whenever a recipe or a quantity changes. Each dish is written as a recipe and each ingredient's yield is set once, so the application shows the food cost per portion for every dish that has a recipe, and you can see which ones are the most expensive to make. Dishes sold without a recipe are listed instead of estimated. Pricing decisions stay with your team.
Reports show what sold per day, per dish and per waiter. Read them next to each dish's food cost per portion, and the food-cost report for a period shows theoretical cost, waste and variance. Menu decisions remain yours; the figures point to where to look.
A single QR code for the venue opens the read-only menu on the guest's phone. You edit the menu in the application, and the dishes on offer change with nothing to reprint.
From its recipe card. For each ingredient you set a unit of measure and a usable yield, and the recipe stores the quantity per batch and the number of portions the batch makes. The application derives the food cost per portion from those figures, so the result follows the recipe as written.
Yes. Every dish displays its food cost per portion next to the ingredients it uses and their quantities per batch.
Yes. Reports break sales down per day, per dish and per waiter, so you can compare services and see which dishes sell.
Yes. Every dish has a recipe card of its own, with ingredients, quantities per batch and units of measure.
Yes. The venue's QR code opens the digital menu on the guest's phone, showing the dishes on offer, allergens and sold-out items.
Begin with a single dish: write its recipe card with quantities per batch, and its food cost per portion shows up beside it.
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.
