Restaurants · Ingredient costs & purchasing
Your menu price may be unchanged while your ingredients get more expensive. LineNow connects recipe costs, supplier purchasing, delivery checks, and stock counts so the next buying decision starts with the full story.
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Example · Chicken bowl · Chicken cost
+$0.15 per bowl
150 g purchased-weight chicken per bowl
From our customers
Verve Bowls
Verve Bowls reports this reduction in weekly ordering time with LineNow. It is a customer-reported result for its workflow, not an independently audited benchmark or a promise for every restaurant.
Read the workflow and measurement context01Review the recipe cost
Connect ingredients and quantities to recipes. A chicken price change from $8 to $9 per kilogram moves the chicken contribution from $1.20 to $1.35 when each bowl uses 150 grams of purchased-weight chicken. If the portion is specified after cooking, convert it using the recipe’s usable yield first. Review the rest of the recipe before making a menu or purchasing decision.
A concrete ingredient-cost change to investigate.
Chicken cost contribution · Example prices
Ingredient cost only. Adjust cooked portions for usable yield.
02Confirm the supplier plan
Review recipe-based demand, the physical count, and open orders. Compare supplier options and send the purchase order. When the supplier can deliver only 15 of 20 kilograms on Tuesday, keep the remaining five kilograms and revised date on the living purchase order.
The opening shift can see what is actually due.
Chicken · 20 kg ordered
03Check the delivery
Record the 15 kilograms that arrive and attach the delivery evidence. Compare the invoice with the confirmed order and receipt. Keep a billed quantity that differs from the delivery visible for review, then use the next physical count to check the stock available for service.
Purchasing, the kitchen, and finance share the same delivery context.
Chicken · Riverfront kitchen
Inside LineNow
Open an order-specific receiving checklist on a phone. Record what arrived, retain delivery documents, and leave the outstanding quantity visible for follow-up.
Try the receiving demo →
Choose around your workflow
Start with the work your kitchen and finance team need to share. These products overlap; the right choice depends on the scope you want to run in one system.
Make it work for your team
Begin with repeat ingredients and one kitchen. Make each input reliable before expanding the routine.
Walk through your setup →Practical questions
Understand the setup, the handoffs, and what your team reviews along the way.
Walk through your own workflow
Follow one ingredient through the buying decision, the supplier’s reply, the kitchen receipt, and the invoice review.
Book a food-cost demo90-day free trial · Guided setup · View plans and pricing
