Margin is survival. Know it per dish.

Every dish carries its ingredients

The taco knows its tortilla, its beef and its lime, so every sale takes real stock off the shelf and gross profit is a live number — not the figure you hoped for when you set the price in March.

Supplier prices in one photograph

Type prices once, or photograph the invoice and let it fill the delivery in. When the wholesaler puts beef up 8%, your dish margins move the same day, visibly.

Wastage at cost, honestly

End-of-day waste is costed at what the stock cost you, never at the menu price it might have earned — because inflating your own losses helps nobody.

Sold out means sold out everywhere

Switch a dish off and the QR page, the kiosk and the till all drop it within seconds — and it stays off until you say otherwise, with a reset rule for the morning prep.