All connected
Invoices, sales, and stock counts connect automatically, without exports or manual reconciliation.
Profitability Insights
Know exactly which dishes make you money
See the real margin on every plate. Stockifi shows what each dish earns, by location and period.
How it works
How each dish's profit is worked out
Profit on a dish is simple: what you charged, less what it cost to make. Stockifi keeps both sides live. Your recipe costs update with every supplier price change on your invoices, and your POS feeds in what sold and at what price. The result is the real margin on every dish, plate by plate, instead of one number for the whole menu.
Always live
Costs and sales update on their own. Margin never goes stale.
Every dish
Profit is worked out per plate, across your whole menu.
Drill anywhere
Any metric breaks down by site, period, or dish, as far as you need to go.
Variance explained
Gaps between theoretical and actual usage show you what caused it.
Dish profitability
Each menu item is ranked by contribution, so you know what to promote and what to fix.
Questions about profitability
What operators ask before a demo. Still unsure? Reach out and we'll help.
It focuses on food cost: the ingredient margin and contribution of each dish. Labour, rent, and overheads sit outside it. Profitability shows where your menu and food cost stand, rather than a full profit and loss.
Contribution margin is what a dish brings in after its own ingredient cost. Stockifi shows it per dish, revealing which items carry the kitchen and which only look profitable.
Yes. Profit needs your sales. A POS connection lets Stockifi set what sold, and at what price, against each dish's live cost.
Profit moves as your costs and sales update. A dish that slips into the red when an ingredient price climbs shows up in the current period.