From your first invoice to your first costed plate

1. Start with your restaurant

Sign in to your activated account and confirm the restaurant name. Open Settings from the Command Center. Review your contact information, time zone and prep stations. Add vendors with their contact details and your restaurant's account number with each vendor, then select Save restaurant settings.

A new restaurant needs its own ingredients, purchases and menu builds. Shared library entries are references; they do not establish your stock, purchase prices or supplier declarations.

2. Receive one invoice

Choose Receive invoice, select a vendor, and enter the invoice number, date and vendor total. Enter freight, fuel and Other / tax separately when applicable. Restaurant tax-code definitions do not automatically calculate invoice tax.

Select each actual restaurant ingredient, add the correct library item, or create a custom ingredient when needed. To begin with a photo or PDF, choose Scan invoice. The scanner reads on your device. Keep the original and review every detected item, quantity and price before saving or posting.

3. Define one purchased pack

For a new item, choose Set up pack. Define the contents of one purchased case, bag or bottle and select its primary storage area. Enter the number of purchase units actually received on the invoice line.

Example: a case labeled 12/1 quart contains 12 one-quart containers: 384 US fluid ounces. Receiving two cases means two purchase units and 768 fl oz total.

Match the price basis to the invoice: per purchase unit, per measured unit, or the whole line total. Use actual received weight for variable-weight products. Review yield assumptions against your kitchen's measured results. For a loaf costed by usable slices, enter your own usable slice count; that count already accounts for unusable ends.

Select Save pack & apply to this line. You can also use Set par & reorder levels when ready; stock-level setup is optional.

4. Reconcile, save and verify

Complete the remaining invoice lines and reconcile the calculated total with the vendor invoice. Use Save draft for unfinished work and confirm it appears in Saved drafts. After review, select Save & post invoice, then check Receiving history.

If a save response is uncertain, check saved history or use the offered retry or verification control. Confirm the original result before starting another invoice.

5. Cost the whole recipe batch

Open Recipe Builder and choose New recipe. Enter every ingredient used for the whole batch, with its quantity and unit. Enter the Finished batch yield as the entire finished weight or fluid volume.

Approximate serving size is optional. Enter a compatible amount such as 5 oz when useful. Keep the whole batch yield and the amount served as separate measurements. Choose Check costs, review the result, and select Save recipe.

6. Build one plate or cocktail

In Plate Builder, start a new plate and enter its name, selling price and effective date. Add each component as a Prepared recipe or Direct ingredient. For a prepared recipe, enter the amount served on this one plate. Review costs, save, and check the saved build.

In Cocktail Builder, build one drink using your actual ingredients, bottles and prepared mixers. Liquid pours use US fluid ounces; weighed ingredients use ounces by weight. Check any bottle conversions. Use Save as draft when purchase costs or other details still need review.

Before service, open Allergen legend & ingredient review and check the actual products, substitutions and kitchen handling. Complete and maintain the product review behind the displayed symbols.

7. Record the day once

In Daily Sales, choose the business date and enter quantity sold and sales dollars for the active plates. Sales dollars exclude tax and tips. Review the entries, post once, and check the saved confirmation.

In Waste, select raw ingredient, prepared recipe or prepared plate according to what was discarded. Record each discard once. Record actual production output after the work is complete.

Advanced inventory tracking is optional for normal plate costing and Daily Sales. Complete combined prepared-stock balances are not yet available.