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For Stefan Schneck, running multiple restaurant locations meant relying on recipes that are supposed to reflect how dishes are actually prepared. Their portions were defined and costs were calculated, so on paper everything looked consistent across the group.
Over time, though, the numbers started to drift and recipes didn’t always reflect actual usage. At first, it could have been explained by day-to-day operations. But the insights from Stockifi pointed somewhere else.
The issue became clear once these differences showed up in the reports. “I like how clearly the system shows where things don’t add up, and how quickly you can act on it.”
The reports pointed directly to the dishes and ingredients that needed attention. Instead of reviewing everything at a high level, he could focus on the specific areas where setup and usage didn’t match. On one of their key dishes, a portion that was set at 250 grams in the recipe turned out to be closer to 310–320 grams in actual use once preparation was taken into account. That difference alone had a clear impact on the cost of the dish.
“From there, it’s straightforward to correct recipes and get everything aligned across locations”, says Stefan.
