Guests open the menu from a QR code on the table, while the recipe card holds the ingredients, portion weights and food cost of every dish.
In short: a printed menu is slow to change, and the food cost of a dish is easy to lose track of. 4restaurants.net ties the menu to the recipe card. For each dish you enter the ingredients with their portion weights, and the platform works out the food cost from those quantities. The QR menu on the table is updated from the platform without a reprint, and the recipe card is the reference your kitchen works from. Reports by dish show what sells, so pricing and portion decisions use the same figures.
A printed menu stays the same until the next print run, and every price change means a reprint. A QR code on the table opens the digital menu on the guest’s phone. You change dishes and descriptions in the platform, and the menu shows the update without new printing.
A consistent dish starts with a clear recipe, such as 6 oz of chicken breast, 4 oz of potatoes and 1 oz of olive oil. In 4restaurants.net you record each recipe with its ingredients, the portion weight of each one and the unit of measure. The card 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 when a recipe or its quantities change. Because each dish is 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. The figure informs the decision; the menu decisions stay with your team.
Reports show what sold by dish, by day and by server, so you can read sales next to the food cost in each recipe. Each dish has one name and one recipe, and the table orders and the reports refer to that same dish.
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 a reprint.
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, following 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 sales per day, per dish and per server, so you can compare services and see which dishes sell.
Yes. Every dish has its own recipe with ingredients, portion weights and units of measure. The food cost shown is the one worked out from that recipe.
Yes. The QR code on the table opens the digital menu on the guest’s phone, with the dishes you have on offer.
Send us your menu and we will help you enter the recipe cards with their portion weights, 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.
