Faster counts
Stock counts run on mobile, with pattern recognition, even offline, and syncs when you're done.
Recipe building
Build recipes with live costs attached
Once your recipes are in, you never cost a dish by hand again. Stockifi pulls each ingredient's price from your invoices, and every dish shows its real cost and margin.
How it works
A dish costs exactly what its ingredients cost you
Each ingredient in a recipe links to its real purchase price from your invoices. A prebatch or sub-recipe is costed once and rolls into every dish that uses it. A dish's cost is the sum of what its ingredients cost you, and it moves the day a supplier price does.
Priced from invoices
Each ingredient links to its real purchase price.
Sub-recipes roll up
A prebatch is costed once and cascades into every dish.
Works with your existing tools
Waste costed
Waste and spoilage are logged at cost, so the numbers mean something when you close a count.
Usage tracked
Stockifi compares what your kitchen consumed every period against what its recipes called for.
Recipe accuracy
Every dish is costed from live ingredient prices, so margins reflect what you actually pay.
Questions about recipes
What operators ask before a demo. Still unsure? Reach out and we'll help.
Yes. You share your recipes and we build them in, with ingredient costs tracked from the start. The manual setup is handled for you.
Each ingredient in a recipe links to its real purchase price from your invoices. A recipe's cost is the sum of what those ingredients currently cost you.
Yes. You set how much of an ingredient a recipe actually uses. The trim on something like a whole fish or a primal cut is costed into every portion. That prep loss, or cutaway, lands in your dish cost rather than hiding in variance.
Yes. Your recipes live in one library shared across locations. A dish is built and costed the same way everywhere, and an update reaches every site.